文献类型：期刊文献

中文题名：菲律宾蛤仔氨基多糖的分离纯化及化学性质

英文题名：Isolation and Purification of Glycosaminoglycan from Ruditapes philippinarum and the Analysis of its Chemistry Composition

作者：范秀萍[1];吴红棉[1];卞小丽[1]

机构：[1]湛江海洋大学食品科技学院,广东湛江524025

年份：2005

卷号：21

期号：2

起止页码：97

中文期刊名：现代食品科技

外文期刊名：Modern Food Science and Technology

收录：CSTPCD、、Scopus

语种：中文

中文关键词：菲律宾蛤仔;氨基多糖;分离纯化;化学组成

外文关键词：Ruditapes philippinarum; Glycosaminoglycan; Isolation and Purification ; Chemical composition

中文摘要：以湛江地区盛产的菲律宾蛤仔全脏器为原料,经酶解、脱色、离心去蛋白后醇沉、干燥等工序得到氨基多糖粗制品(CRG)再将所得的CRG经一次纯化(吸附、透析)、二次纯化(CTAB络合)、分级分离(乙醇分级、CTAB分级)等方法进行化学纯化,得到菲律宾蛤仔纯化产物(GAG-2-3-2)。GAG-2-3-2主要有氨基己糖与己糖醛酸组成,两者分子比例接近1:2,硫酸基含量达到13.3%;琼脂糖凝胶电泳显示单一区带,Rf为0.89,介于肝素与硫酸软骨素之间。

外文摘要：The researches were carried out on the isolation and purification of glycosaminoglycan(GAG) and its chemical composition of Ruditapes philippinarum which is abundant in the sea areas around Zhanjiang city. The crude product of GAG was isolated by enzyme hydrolization and precitation with alcohol. The purified product of GAG(GAG-2-3-2) was separation with alcohol and CTAB successively. The GAG-2-3-2 contains hexosamine, hexosuronic acid which rate is 1:2, the composition of sulfate is 13.3%. The results of agarose gel electrophoresis reflected that GAG-2-3-2 was purified and Rf is 0.89.