【作者】 王艳萍； 黄剑； 高应瑞； 王金菊；

【Author】 Wang Yan-ping Huang Jian Gao Ying-rui Wang Jin-ju (Key Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Engineering and Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)

【机构】 食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院；

【摘要】 本论文以分析灰树花发酵液和子实体多糖单糖组分差别为目的,采用薄层分离,高效液相等方法对这两种单糖组分进行分析。结果表明:由于TLC相对分辨率不高,所以从结果上分析发酵液多糖可能由鼠李糖,甘露糖构成。子实体多糖由鼠李糖,甘露糖,木糖组成,再通过HPLC进一步分离确定。结果显示发酵液多糖由鼠李糖,甘露糖,葡萄糖组成,其比例为1:2.2:249.4,子实体多糖由鼠李糖,甘露糖,半乳糖和木糖组成,其比例为339:4.9:35.4:1更多还原

【Abstract】 To find differences of monosaccharide composition of polysaccharids from broth of Grifola frondosa and its Fruiting Body by TLC and HPLC.Because resolution of monosaccharides was poor,its results showed that the polysaccharides from broth might be composed of rhamnose and mannose. Meanwhile,polysaccharide from fruit body might be composed of rhamnose,mannose and xylose. Therefore,HPLC was used to further define their monosaccharide composition.Results showed polysaccharide from the broth was composed of rhamnose,mannose and glucose,their molar ratio was about 1:2.2:249.4.Polysaccharide from fruit body was composed of rhamnose,mannose,galactose and xylose,their molar ratio was about 339:4.9:35.4:1.更多还原