金樱子果实中多糖的提取与分离纯化

Isolation and purification of polysaccharides from rosa lasvigata Mlchx's fruits

目的:从金樱子果实中提取与纯化多糖。方法:用热水提取金樱子果实粗多糖,经Sevage脱蛋白,透析后经DEAE-Sepharose Fast Flow,和CM-Sepharose Fast Flow柱色谱分离纯化金樱子粗多糖;经高效液相色谱法测定其相对分子量;进行完全酸水解研究多糖的组成,结果:得到两个金樱子多糖组分RLPSⅠ、Ⅱ,其相对分子量分别为22712和16051;初步确定RLPSⅡ由D-半乳糖、D-甘露糖和木糖组成。结论:从中药金樱子中提取分离出了两个多糖。

Aim: to isolate and purify the polysaccharede from rosa lasvigata Mlchx. Methods: Rosa lasvigata Mlchx was extracted with hot water from the extract, the polysaccharide was isolated and purified using Sevage deproteiniza-tion,DEAE - Sepharose Fast Flow and CM - Sepharose Fast Flow column chromatography.The molecular weights estimated by HPLC ; The sugar components was deduced from composition acid hydrolysis analysis. Results: Two polysac-charides of RLPS Ⅰ,Ⅱ were obtained with molecular weights of 22712 and 16051 ; RLPSⅡ were composed of D -Galactose, D - Mannose and Xylose. Conclusion: Two polysaccharides were obtained from R. lasvigata.