【摘要】 利用水提醇沉提取柿子多糖(WPP),经季铵盐沉淀法和凝胶柱层析对柿子粗多糖进行分离纯化,得到了水溶性的柿子粗多糖(WPP1)和盐溶性的柿子粗多糖(WPP2)两个柿子多糖组分。通过对理化性质、分子量和单糖组成测定结果分析,确定WPP1是含有α糖苷键的化合物,由L-鼠李糖、L-阿拉伯糖、D-葡萄糖和D-半乳糖四种单糖组成,四种单糖的摩尔比为0.8831∶0.6862∶0.7022∶1,分子量为2.05×105Da。WPP2由L-阿拉伯糖和D-半乳糖两种单糖组成,其摩尔比为0.8466∶1,分子量为2.63×105Da。WPP1和WPP2均表现出吡喃糖的特征吸收。更多还原

【Abstract】 Persimmon polysaccharide(WPP) was obtained by water extraction and alcohol precipitation.WPP was treated with quaternary ammonium salt precipitation method,then purified by Sephadex G-100 column to afford two parts of persimmon polysaccharides,namely WPP1(hydrosoluble) and WPP2(soluble in sodium chloride).The physical and chemical properties,molecular weight,sugar compositions,glycosidic linkage analysis of WPP1 and WPP2 were investigated.The major components of WPP1 were compounds with α-linked glycosidic bond,including L-rhamnose,L-arabinose,D-glucose,D-galactose in molar ratios of 0.8831∶ 0.6862∶ 0.7022∶ 1.The molecular weight of WPP1 was determined to be 2.05×105 Da.WPP2 was composed of L-arabinose and D-galactose in molar ratios of 0.8466∶ 1.The molecular weight of WPP2 was determined to be 2.63×105 Da.Both WPP1 and WPP2 showed characteristic absorption of pyranose.更多还原