莲藕多糖的单糖组成分析方法优化

Optimization of monosaccharide composition analysis methods of lotus root polysaccharides

采用柱前衍生化高效液相色谱法(PCD-HPLC)分析莲藕多糖的单糖种类及组成比例,并优化样品前处理方法以提高检测的准确性。考察衍生化温度、衍生化时间和多糖水解时间对HPLC色谱图中各单糖总峰面积的影响,优化莲藕多糖单糖组成分析的前处理条件为:衍生化温度70℃、衍生时间100 min、多糖水解时间为6 h。该优化方法具有良好的精密度、稳定性和重现性,用于分析武植2号莲藕不同部位多糖的单糖组成发现:藕皮、藕节和藕食用部位多糖的单糖组成基本相似,均主要由葡萄糖和半乳糖构成,且占单糖总质量的90%以上,但各单糖摩尔比存在较大差异。PCD-HPLC法可用于莲藕多糖的组成分析和质量控制。

Pre-column derivatization high performance liquid chromatography（PCD-HPLC） was used to analyze the monosaccharide species and composition ratio of lotus root polysaccharide, and to optimize the sample pretreatment method to improve the accuracy of the detection. The effects of derivatization temperature, derivatization time and polysaccharide hydrolysis time on the total peak area of monosaccharides in HPLC chromatograms were investigated. The optimized pretreatment conditions of PCD-HPLC method were： derivatization temperature 70 ℃, derivatization time 100 min, polysaccharide hydrolysis time 6 h. The optimized method had good precision, stability and reproducibility. It was further used to analyze the monosaccharide composition of polysaccharides from peels, nodes and fleshes of Wuzhi No.2 lotus root. Their monosaccharide compositions were basically similar. They were mainly composed of glucose and galactose which accounted for more than 90% of the total mass of monosaccharides, but there was a significant difference in the molar ratio of the monosaccharides. The PCD-HPLC method can be used for the composition analysis and quality control of lotus root polysaccharides.