本文選題：超聲降解 + 高效凝膠滲透色譜法��； 參考：《食品工業(yè)科技》2017年07期

【摘要】：目的:研究了鐵皮石斛多糖的分子量及其主要的影響因素。方法:對鐵皮石斛多糖進行了三次重復(fù)的提取分離,經(jīng)過纖維素凝膠樹脂DEAE-52和葡聚糖凝膠Sephacryl S-300柱進行純化,得到一個多糖片段WDOPA并采用高效凝膠滲透色譜法進行多次的分子量測定。采用單因素比較的方法,分別用加熱和超聲的手段處理鐵皮石斛多糖,考察不同的加熱溫度、時間及不同的超聲功率、時間對鐵皮石斛多糖分子量的影響。結(jié)果:該WDOPA的分子量為776054 u,RSD在10%以內(nèi),加熱的溫度及時間對多糖分子量的影響不明顯,而超聲功率、超聲時間的不同對鐵皮石斛多糖分子量影響較大,隨著超聲功率的加大及時間的延長,分子量逐漸變小。結(jié)論:該實驗方法可用于測定多糖,且超聲可用于改變鐵皮石斛多糖的分子量,應(yīng)用于篩選不同分子量的多糖片段。
[Abstract]:Objective: to study the molecular weight of polysaccharide from Dendrobium candidum and its main influencing factors. Methods: the polysaccharide of Dendrobium candidum was extracted and separated for three times and purified by cellulose gel resin DEAE-52 and dextran gel Sephacryl S-300 column. A polysaccharide fragment WDOPA was obtained and its molecular weight was determined by high performance gel permeation chromatography. Dendrobium candidum polysaccharides were treated by heating and ultrasound by single factor comparison method. The effects of different heating temperature, time, ultrasonic power and time on the molecular weight of Dendrobium candidum polysaccharides were investigated. Results: the molecular weight of the WDOPA was less than 10%. The temperature and time of heating had no significant effect on the molecular weight of polysaccharide, but the different ultrasonic power and ultrasonic time had great influence on the molecular weight of Dendrobium candidum polysaccharides. With the increase of ultrasonic power and the prolongation of time, the molecular weight becomes smaller. Conclusion: this method can be used to determine polysaccharides, and ultrasound can be used to change the molecular weight of Dendrobium candidum polysaccharides and to screen polysaccharides with different molecular weights.
【作者單位】： 廣州中醫(yī)藥大學(xué)中藥學(xué)院;
【基金】：廣東省省級科技計劃項目(2013B060400022)
【分類號】：O657.7;TS218

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