深层发酵灵芝胞内多糖的组成与结构分析.PDFVIP

研究论文 深层发酵灵芝胞内多糖的组成与结构分析 隋 晓 辰 \ 张 珏 2 ， 郭庆彬3 ， 崔武卫3 ， 刘艳芳\ 夏咏梅” 食晶科学与_技术国寥重点实验室/化攀考材料工輕学院江南大学#.苏.无锡2_14122;2、卫生部核■学重:点 实验室,t t 苏省雇:乎医學研究所^fc 苏无锡2140631 ;3.亲餐夫食品研究中心，加拿大农业部-农业食品部安达 略 N1G5C9): 摘要 ：测定了深层发酵灵芝胞内多糖的分子量和单糖组成，首次详细分析了深层发酵灵芝胞内 多糖的结构特性，为深入研究深层发酵灵芝多糖的生物活性及其构效关系奠定了基础e 经单糖 组成分析和光谱初步解析，灵芝胞内多糖是由5 种单4#组成，其摩尔比为葡萄糖:半乳糖:甘露 糖:阿拉伯糠:木糖=83.75:4.76:4.15:2.04:5.30;通过 IR 、GC-MSvHPAE .-PADs._ IR 等分析其是以 a -(l —4)位键合》比哺葡萄糖主裢为主，以T -G lep 为主要的残基，同时存在半乳糖、甘露糖、阿拉 伯糖和木糖的分支残基B 关键词：灵芝;深层发酵；单糖组成；结构分析 中图分类号：0 657.3 文献标志码 ：A 文章编号：1673—1689(2016)07_0728_06 Structure Features and Monosaccharide Composition of the Intracellular Polysaccharide from Submerge-Cultured Ganoderma lucidum SUI Xiaochen1, ZHANG Jue2j GUO Qingbin3, CUI Steve W3, LlUYanfan^, XIA Yongmei* *1 (1. State Key Laboratory of Food Science and Technology / School of College of Chemical Material Engineering， Jiangnan University， Wuxi 214122,China;2. Key Laboratory of Nuclear Medicine of Ministry of Health, Jiangsu Institute of Nuclear Medicine, Wuxi 214063 , China 3. ； Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph N1G5C9, Canada) Abstract ：The molecular weight an monosaccharide composition o f intracellular polysaccharide from submerge-culture Ganoderma lucidum (GLP ) was investigate in this study,whose structure features was also thoroughly studie for the first tim e . This work coul buil a soli theoretical foundation for the further research on the biological activity an structure-activity relationship o f GLP . The components o f intracellular GLP were prelim inary determine as glucose ,galactose , mannose , arabinose an xylose w ith a m olar ratio o f 83.75-4.76-4.15-2.04-5.30 using monosaccharide composition analysi