【摘要】 为了进一步了解酵母甘露聚糖的精细结构信息，以便研究其功能，我们采用本实验室“拟规模化制备酵母甘露聚糖新工艺”，从废啤酒酵母（工厂下脚料）和市售鲜酵母细胞壁中制取了纯化的酵母甘露聚糖（ｍａｎｎａｎ）。气相色谱法测定它们的糖组分和其相对含量，并且测定和比较分析酵母甘露聚糖与其组份糖的游离形式（甘露糖和葡萄糖）和酸解后的单体糖的可见—紫外吸收光谱和荧光发射光谱，和以Ｈｅ—Ｎｅ激光为激发光源的红外光谱。从中获得了：组份单糖聚合成甘露聚糖和多聚糖再分解成组份糖单体的光谱特征峰；和这些相关样品的光谱特征峰在聚合和分解过程中的变化与相应糖的细微结构变化的相关光谱信息。这些糖结构光谱特征相关信息为我们制备新型分子载体——甘露聚糖的聚合物（ｐｏｌｙｍａｎｎａｎ）和其功能研究提供了研究基础。更多还原

【Abstract】 Bread yeast mannan and Beer yeast Mannan (from Brewer’s grain, a waste of the Brewhouse of Hefei) were prepared. The purify of the mannans was determined by gas chromatography. In order to abtain some structural information of the mannan, the characteristics of its ultraviolet, infrared (with He_Ne Laser as a excitative light source) and flrorescent spectra were studied. Under approptiate conditions,polymannan can be formed The potential possibility of using polymannan as a new type of molecular carrier was discussed.更多还原