食品与发酵工业2011，Vol.37Issue(11)：220-223,4.
苍山大蒜低聚糖纯化技术及分子质量测定
Study on Purification Procedure and Molecular Weight of Oligosaccharide in Cangshan Garlic
摘要
Abstract
The purpose of this study is to set up purification procedure of Cangshan garlic oligosaccharide（GOS） and determination its molecular weight.The purification effects of polyamide chromatography,DEAE-cellulose （OH~- ） chromatography,ethanol precipitation method and Sephadex G-25 chromatography on GOS was explored,respectively. The molecular weight of GOS was determined by HPLC method.The results showed that polyamide column chromatography could remove 66.8%of the protein and the GOS recovery ratio was 98.9%.DEAE-cellulose（OH~- ） chromatography separated GOS into 3 groups.Ethanol precipitation method separated GOS into 8 groups.After purified by Sephadex G-25,the purification of GOS reached to 99.1%.The Mw/Mn was 1.31 and Mn was 1770.关键词
大蒜/低聚糖/分离纯化Key words
garlic/oligosaccharide/separation and purification分类
化学化工引用本文复制引用
张民,杜微娜,毕华,刘建..苍山大蒜低聚糖纯化技术及分子质量测定[J].食品与发酵工业,2011,37(11):220-223,4.基金项目
十一五国家科技支撑计划重点项目 （）
