鸡胸软骨硫酸软骨素的制备及其稳定性研究

Preparation and stability study of chondroitin sulfate from chicken sternal cartilage

采用木瓜蛋白酶水解法从鸡胸软骨中提取硫酸软骨素粗多糖,并用三氯乙酸除蛋白、乙醇沉淀和柱色谱分离纯化得到高纯度产品。以硫酸软骨素主要成分(总糖、还原糖、葡萄糖醛酸、游离硫酸根)及相对黏度为指标,研究热、酸碱、氧化剂处理对硫酸软骨素稳定性的影响及紫外光照射对其结构的影响。研究结果表明,经紫外光照射后,硫酸软骨素结构基本无变化;在温度低于80℃,pH=7时,硫酸软骨素稳定性较好。温度大于100℃、强酸、强碱或含有氧化剂时,硫酸软骨素极不稳定,各成分变化程度较大,游离硫酸根增加,分子量降低。但对于其降解机理,需做进一步研究。

The chicken sternal cartilage was hydrolyzed with papain.After protein was removed with trichloroacetic acid and ethanol precipitation,the crude chondroitin sulfate was purified with 732 anion chromatography and Sephacryl-300HR gel filtration chromatography in return.Then its stability with its total sugar,reducing sugar,glucuronic acid,free sulfate ions and the relative viscosity after heat,pH and oxidant treatment was studied.And its structure stability by infrared spectrum analysis after UV irradiation was studied.The results showed its basic structure had no change after UV irradiation,and it was relatively stable when temperature was lower than 80℃ and pH=7.The Chondroitin sulfate degraded when the temperature reached to 100℃,strong acid,alkaline or oxidant conditions,the ingredients varied in a wide range,the content of free sulfate ions increased and its molecular reduced.But it needed further study on its degradation mechanism.