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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (24): 278-282.

所属专题： 食用菌； 食用菌

• 食品 营养 检测 安全 • 上一篇    下一篇

褐蘑菇多糖结构的初步研究

刘莹 赵杰   

  • 收稿日期:2011-10-08 修回日期:2011-11-02 出版日期:2012-08-25 发布日期:2012-08-25

The Preliminary Studies of the Kalgan Mushroom Polysaccharide Structure

  • Received:2011-10-08 Revised:2011-11-02 Online:2012-08-25 Published:2012-08-25

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摘要：

了对构效关系提供理论依据。通过使用红外光谱仪、紫外可见光谱仪、高效液相色谱仪对多糖结构进行了分析。结果表明，褐蘑菇多糖无核酸和蛋白质吸收峰为均一组分；褐蘑菇多糖中含有单糖、葡萄糖、木糖、有无半乳糖和果糖需要进一步研究。纯化多糖为一种β—吡喃多糖。

Abstract:

Through using the infrared spectrometer, ultraviolet visible spectrophotometer and highly effective liquid phase color spectrometer to analyze the structure of polysaccharides can provide theoretical basis for the structure-activity relationship. The result shows that Kalgan mushroom polysaccharides without nucleic acid and protein's absorption peak is homogeneous components. Here are the monosaccharide, glucose, xylose in Kalgan mushroom polysaccharide, and with galactose and fructose or not need further study. Purified polysaccharide is a kind of β-pyranoid -polysaccharides.