摘要
紫萁多糖具有抗菌消炎活性 ,用酸水解、糖腈乙酸酯衍生化和气相色谱 (GC)分析法研究了紫萁多糖的单糖组成和摩尔比。结果表明 :紫萁多糖由葡萄糖 (Glu .)、甘露糖 (Man .)、木糖 (Xyl.)和半乳糖 (Gal.)组成 ,其摩尔比为 :Glu .∶Man .∶Xyl.∶Gal.=0 .17∶0 .33∶0 .4∶1,为进行紫萁多糖结构和功能相关性研究提供前期工作基础。
Polysaccharide from Osmunda japonica Thunb (POJ) is reported to possess anti-inflammatory activity. A simple and rapid method is described for the preparation of alditol acetates of monosaccharide from PoJ. The components of which was identified by Gas chromatography were composed of D-Glucose, D-Mannose, D-Xylose and D-Galactose with the molar ration of Glu.∶Man.∶Xyl.∶Gal.=0.17∶0.33∶0.4∶1. This provides the fundation of determination of the relationship between the texture and its bioactivity.
出处
《江西农业大学学报》
CAS
CSCD
2001年第4期492-494,共3页
Acta Agriculturae Universitatis Jiangxiensis
基金
国家自然科学基金资助项目 (2 976 2 0 0 4)
