食品与发酵工业2009，Vol.35Issue(6)：196-198,3.
枸杞低聚糖的分离与结构鉴定
Isolation and Structural Determination of Lycium barbarum Oligosaccharide
徐鹏 1徐德平1
作者信息
- 1. 江南大学食品学院,江苏,无锡,214122
- 折叠
摘要
Abstract
Lycium barbarum oligosaccharide was extracted with water, Proteins and polysaccharides in the extrac-tion were precipitated by 95% ethanol. Pigment in the extraction was separated by macroporous resin. Oligosaccha-ride was isolated by DE AE-5PW(30) ion-exchange cellulose and HW-55F,HW-40F gel chromatography. Two poly-saccharides Compound were obtained. According to ESI-MS analysis, the average molecular weights of oligosaccha-rides were estimated to be 666.4 and 504.3. Their structures were Fructose(2→4) Glucose(1→2) Glucose α(4→2) Fructose and Galactose β(1→6)Glucose α(1→2) Fructose which were analyzed by NMR.关键词
枸杞/低聚糖/分离纯化/结构鉴定Key words
Lycium barbarum,oligosaccharide,isolation,structural determination分类
轻工纺织引用本文复制引用
徐鹏,徐德平..枸杞低聚糖的分离与结构鉴定[J].食品与发酵工业,2009,35(6):196-198,3.
