山茱萸多糖炮制前后化学研究.docVIP

山茱萸多糖炮制前后化学研究 　　摘 要：目的：对比炮制前后山茱萸多糖分子量和组成的变化，探讨炮制对其结构和组成的影响，阐述山茱萸多糖炮制增效的机理。方法：经脱脂、沸水提取，乙醇沉淀、Savage法脱蛋白得到粗多糖，再经DEAE-52阴离子交换树脂和Sephadex G-200葡聚糖凝胶柱色谱分离得到纯化的山茱萸精多糖（SZYS和SZYP），用红外光谱和紫外光谱分析其结构，凝胶色谱测定其相对分子量，HPLC测定其单糖组成。结果：分离得到了山茱萸多糖SZYS，其分子量为3.59×104，单糖组成为Glu∶Ara∶Rha=1∶1.51∶1.17；山茱萸多糖SZYP，分子量为1.16×104，单糖组成为Glu∶Ara∶Rha=1∶8.05∶1.78。结论：炮制前后山茱萸多糖分子量和单糖组成均发生变化，为山茱萸炮制增效的机理研究提供一定的依据。? 　　关键词：山茱萸；炮制；多糖；化学结构 　　中图分类号：R283.1文献标识码：A 　　文章编号：1673-7717(2008)05-0950-03? 　　Chemical Studies on Polysaccharide in Crude and Processed Fructus Corni 　　? 　　DAI Yan?peng?1，2，DING Xia?1，3，FU Zi?qin?1，2，CAI Bao?chang?1，2? 　　(1.Nanjing University of Chinese Medicine，Nanjing 210029，Jiangsu,China;2.Jiangsu Key Laboratorry of Chinese ? 　　Medicine Processing,Najing 210028,Jiangsu,China；3.Nanjing Agriculture University，Nanjing 210095,Jiangsu,China 　　) 　　Abstract:Objective：Compare the changes of the molecular weight and composition of the polysaccharide in Fructus Corni before and after processing. Explore the effect of the processing to structure and composition of the polysaccharide. Describe the mechanism of polysaccharide which is better effective in processed Fructus Corni. Methods:Degreasing, hot water extraction,ethanol precipitation and column chromatography on DEAE-cellulose and Sephadex G-200 were used to isolate and purify the polysaccharides in Fructus Corni. IR and UV were used to analysis the structure of the two purified polysaccharide (SZYS and SZYP). HPGPC and HPLC were used to measure the mean molecular weight and monosaccharide components of the polysaccharides. Results:The molecular weight of polysaccharide SZYS is 3.59×104 and the monosaccharide components is Glu∶Ara∶Rha=1∶1.51∶1.17.The molecular weight of polysaccharide SZYP is1.16×104 and the monosaccharide composition is Glu∶Ara∶Rha=1∶8.05∶1.78. Conclusion:After processing,the monosaccharide composition and molecular weight of the polysaccharide both have changed. It could provide certain basis for the mechanism research o