摘要
以客家黄酒为原料提取制备的客家黄酒多糖,经离子交换层析分离得到中性和酸性两个级分,中性多糖经凝胶柱纯化得到G1组分,利用GC-MS和HPLC-ELSD测定中性多糖G1组分.结果表明,中性多糖级分G1以葡萄糖为主要组分,还含有甘露糖、半乳糖,少量的核糖、阿拉伯糖、木糖、异麦芽糖、麦芽三糖、异麦芽三糖等.对G1的结构进行表征,结果表明,客家黄酒多糖G1含有α型和β型糖苷、吡喃糖环构型,是一种含有甘露糖、不含糖醛酸的、由17种糖组成的杂多糖.
The polysaccharides from Hakka Rice Wine was separated by ion exchange chromatography,and a neutral component and an acid component were obtained.The neutral monosaccharide components G1 was purified by gel column,and the G1 was obtained.G1 was determined by GC-MS and HPLC-ELSD.The results showed that Hakka rice wine polysaccharide G1 mainly composed of glucose and also ribose,maltotriose,arabinose,mannose,isomaltotriose xylose,galactose and isomaltose.The infrared spectrum result showed that the characteristic absorption peak of mannose was obtained by infrared spectroscopy.The Hakka rice wine polysaccharide G1 was a heteropolysaccharide that composed of 17 monosaccharides and containedα-type,β-type glycoside,pyrone-based,and no glucuronic acid.
作者
刘晓艳
李湘銮
白卫东
黄伟健
林浩坤
赵文红
LIU Xiaoyan;LI Xiangluan;BAI Weidong;HUANG Weijian;LIN Haokun;ZHAO Wenhong(College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China;Guangdong Engineering Center for Lingnan Specialty Food, Guangzhou 510225, China)
出处
《仲恺农业工程学院学报》
CAS
2020年第1期38-43,共6页
Journal of Zhongkai University of Agriculture and Engineering
基金
广东省产学研项目(2013B090600157)
广东省自然科学基金项目(2014A030313592)
广东省教育厅重点项目
广式传统食品加工与安全控制重点实验室(201509010005)
广州市科技计划项目(201804010242)资助.
关键词
客家黄酒
多糖
分离纯化
结构表征
Hakka Rice Wine
polysaccharides
purification
structural characterization
