滇桂艾纳香多糖BRP的结构解析

Structure Identification of Polysaccharide BRP from Blumea Riparia

以滇桂艾纳香为原料,经热水抽提、Sevag法除蛋白、醇沉、DEAE-纤维素柱层析、Sephadex G-200、Sepharose 6 F.F.凝胶色谱纯化得到纯品BRP;经HPGPC检测分析表明,BRP为均一多糖,分子量为3.3×104 Da;用UV、IR、HPLC、HPGPC、GC-MS、甲基化、NMR(1H NMR、13C NMR、HMQC、HMBC)等方法对BRP结构进行表征,结果表明,BRP仅由呋喃果糖残基组成,以→2)Fruf(1→(或→1)Fruf(→2)方式链接,推导其结构式为:β-D-Fruf-{2[→1)-β-D-Fruf(2→]n-1}-β-D-Fruf.

A polysaccharide （BRP） was obtained from Blumea riparia, by hot water extraction, deproteination using Sevag method, precipitation with ethanol, and fractionation through DEAE-cellulose column, Sephadex G-200 and Sepharose 6 F.F. Gel filtration chromatography. Based on UV and IR spectrum, HPLC, HPGPC and GC-MS chromatography, NMR （1H NMR, 13C NMR, HMQC, HMBC） technology and methylation reaction, the structure of BRP was identified. The results showed that BRP was hightly purified with average molecular weight of 3.3 X 10^4 Da determinted by HPGPC. And it was composed of Fru by HPLC analysis. The backbone of BRP had a consisting of 1,2-1inked β-D-fructofuranosyl residues. Finally, the structure of BRP was fixed on as： fl-D-Fruf-（2 [→ 1）-β-D-Frufl2→]n- 1）-β-D-Fruf.