文献类型：期刊文献

中文题名：不同分子质量马尾藻岩藻聚糖硫酸酯的制备和化学组成分析

英文题名：Preparation and chemical composition analysis of different molecular weight of fucoidan from Sargassum wightii

作者：钟思燕[1];王维民[1];谌素华[1];蔡璐[1]

机构：[1]广东海洋大学食品科技学院广东省水产品加工与安全重点实验室水产品深加工广东普通高等学校重点实验室,广东湛江524088

年份：2015

卷号：41

期号：6

起止页码：70

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、北大核心2014、CSCD2015_2016、北大核心、CSCD

基金：广东省科技计划项目<马尾藻食品加工技术研究及开发>(编号:2011B020310010)

语种：中文

中文关键词：围氏马尾藻;岩藻聚糖硫酸酯;酸降解;分级纯化;化学组成

外文关键词：Sargassum wightii;;fucoidan;;sulfate acid degradation;;classification and purification;;chemical composition

中文摘要：研究H2SO4降解法制备不同分子质量岩藻聚糖硫酸酯的降解条件及其产物的化学组成。依次采用DEAE-52纤维素离子交换层析法、H2SO4降解法、Sephacryl S-200凝胶色谱,制备不同分子质量的岩藻聚糖硫酸酯。运用高效凝胶色谱测定其相对分子质量,并借助衍生化气相色谱和红外光谱对其单糖的组成和结构进行解析。结果表明:在60℃下,含有1%岩藻聚糖硫酸酯的0.05 mol/L H2SO4溶液反应4 h和8 h时后,可以有效可控地将围氏马尾藻岩藻聚糖硫酸酯降解,经纯化后得到MMWF1、MMWF2、LMWF1、LMWF2四组分,其分子质量分别为16.32、15.49、7.65和7.21 k D,总糖含量分别为57.89%、55.45%、56.18%和52.64%,硫酸基含量分别为18.89%、25.11%、14.42%和19.76%。另外,4组分均由鼠李糖、岩藻糖、木糖、甘露糖、葡萄糖和半乳糖组成,但各组分的单糖含量不同,红外光谱测定结果显示其均含有多糖的特征吸收峰和硫酸基的吸收峰。

外文摘要：To investge the coditons o sulfuric acid egradation to prepare different molecular weithg fucoidan and to analyze the chemical compostions of fucoidan. Fucoidan was prepared from crude S. wightii by DEAD-52 cellulose iron exchange chromatography,sulfuric acid degradation and Sephacryl S-200 gel chrlmotography in sequence. Gel chromatography was used to determine the molecular weight,derivative gas chromatography and infrared spectroscopy were applied to analyze the monosaccharide compositions and their structures. The results showed that four different molecular weight fractions( MMWF1,MMWF2,LMWF1 and LMWF2) were obtained. The degradation conditions were 1% fucoidan in 0. 05 mol/L sulfuric acid solution reacted for 4 h and 8 h respectively at 60 ℃. With the average molecular weight of 16. 32,15. 49,7. 65 and 7. 21 k Da respectively,their total sugar content were 57. 89%,55. 45%,56. 18% and 52. 64% and the sulfate content were 18. 89%,25. 11%,14. 42% and 19. 76% respectively. All four fractions contained rhamnose,fucose,xylose,mannose,glucose and galactose,but their monosaccharide contents were different. Infrared spectroscopy verified that four fractions allhad polysaccharide and sulfate absorption peaks.