一种用于葡萄酒多糖组分鉴定的薄层层析法.pdfVIP

试验研究 一种用于葡萄酒多糖组分鉴定的 薄层层析法 张艳芳，陈代，闻亚琴，朱银艳，潘秋红* （中国农业大学食品科学与营养工程学院，北京 100083） 摘 要：本研究通过比较几种展层剂对常见单糖的分离效果，初步建立了鉴别葡萄酒中多糖组分的薄 层层析法。结果表明，利用乙醇沉淀法提取葡萄酒中的粗多糖，用Sevage法除去蛋白，透析法除去小分子 物质，展层剂乙酸乙酯-正丁醇-异丙醇-嘧啶-醋酸-水（34-12-21-10-12-10）展层，即可获得很好的鉴别效 果。应用该试验体系分析了澄清、浑浊和沉淀葡萄酒中的多糖组成主要以葡萄糖、阿拉伯糖、少量的鼠李 糖和半乳糖为主。 关键词：葡萄酒多糖；分离；展层剂；薄层层析法 中图分类号： O658.1 文献标识码：A A thin-layer chromatography method for the identification of wine polysaccharides Zhang Yanfang, Chen Dai, Wen Yaqin, Zhu Yinyan, Pan Qiuhong* (College of Food Science and Nutritional Engineering, China Argicultural University，Beijing 100083) Abstract: This study investigated the effects of several developing solvents on the separation of monosaccharides and developed a thin-layer chromatography method for the identification of wine polysaccharides. The results showed that the composition of wine polysaccharide could be well identified through a series of procedure, including the preparation of crude extract by 80% ethanol precipitation, the removal of protein by Sevage method, the decrease of pigment by dialysis and the appliance of developing solvent that is composed of ethyl acetate, butanol, isopropanol, pyrimidine, acetic acid and H2O (34-12-21-10-12-10). The polysaccharides of several sample wines were assessed by the developed method and were found that these wine polysaccharides were composed of major glucose, arabinose and a few rhamnose and galactose. Key words: wine polysaccharides; separation; developing solvents; thin-layer chromatography 多糖是构成葡萄酒中大分子 来自葡萄本身的多糖是在发 二聚体的形式在酒中存在，并且能 物质的主要成分之一，与葡萄酒 酵和榨汁过程中释放出来的，主要 与铅及其他阳离子形成复合物[1]， 的澄清稳定密切相关[1-2]。葡萄酒 包括半乳聚糖、阿拉伯半乳聚糖 这部分多糖对葡萄酒花色苷的稳定 多糖主要来源于葡萄果实、酵母 和鼠李半乳聚糖，分子量一般在 和收敛