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龙牙百合多糖的理化性质研究及结构表征

Study on Physicochemical Properties and Structural Characterization of Polysaccharides from Lilium Longya

Progress in Social Sciences / 2022,4(3): 264-275 / 2022-06-20 759 566

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• Authors: 陈小蒙¹      刘成梅²     
• Information:

  1．上海市贸易学校，上海；
  2．南昌大学食品学院食品科学与技术国家重点实验室, 南昌

• Keywords: Lilium longya; Polysaccharides; Physicochemical properties; Structural characterization 龙牙百合；多糖；理化性质；结构表征
• Abstract: Crude polysaccharides were extracted from fresh Lilium longya by water extraction and alcohol precipitation. Two polysaccharides LLP1 and LLP2, were isolated and purified by DEAE-Sepharose Fast Flow, and their physicochemical properties were analyzed, and the structures of the two polysaccharides were characterized by various chromatographic methods. The results showed that both LLP1 and LLP2 were easy to absorb moisture, soluble in hot water and dimethyl sulfoxide, but insoluble in organic solvents, and the uronic acid content was 4.02% and 77.13% respectively, without starch. Gas chromatographic analysis showed that LLP1 monosaccharides were composed of mannose, glucose and arabinose, with a molar ratio of 18.60, 25.14, and 1.00, LLP2 monosaccharides were galactose, rhamnose and arabinose, with a molar ratio of 3.58 to 1.00 and 1.09. Infrared scanning and nuclear magnetic resonance analysis show that LLP1 is a glucopyranose ring, contains α-type and β-type glycosidic bonds, contains a small amount of uronic acid, LLP2 is a glucopyranose ring, contains α-type glycosidic bonds, and is a glycoprotein complex. The results of periodate oxidation and Smith degradation showed that there were a large number of 1' 2 or 1' 6 glycosidic bonds and non-reducing terminal glycosidic bonds in LLP1 main chain, 1' 3 glycosidic bonds in glucose, 1' 2 glycosidic bonds in LLP2 main chain, 1' 3 glycosidic bonds in galactose, and no 1' 3 glycosidic bonds in rhamnose and arabinose. 采用水提醇沉法从新鲜龙牙百合中提取出粗多糖，经DEAE-Sepharose Fast Flow 分离纯化出两种多糖LLP1、LLP2，再进行理化性质分析，并用多种色谱手段对两种多糖进行结构表征。结果表明：LLP1、LLP2 均易吸潮，溶于热水和二甲亚砜，不溶于有机溶剂，糖醛酸含量分别为4.02%、77.13%，不含淀 粉；气相色谱分析显示LLP1 单糖组成为甘露糖、葡萄糖和阿拉伯糖，摩尔比为18.60 ∶ 25.14 ∶ 1.00，LLP2 单糖组成为半乳糖、鼠李糖和阿拉伯糖，摩尔比为3.58 ∶ 1.00 ∶ 1.09；红外光谱扫描、核磁共振分析共同表明LLP1 为吡喃糖环，含有α 型和β 型糖苷键，含有少量糖醛酸，LLP2 为吡喃糖环，含有α 型糖苷键，且为糖蛋白复合物；高碘酸氧化和Smith 降解反应结果显示LLP1 主链含有大量1 → 2 或1 → 6 糖苷键和非还原末端糖基，葡萄糖存在1 → 3 糖苷键，LLP2 主链含有大量1 → 2 糖苷键，半乳糖以1 → 3 糖苷键为主，鼠李糖、阿拉伯糖不存在1 → 3 糖苷键。
• DOI: https://doi.org/10.35534/pss.0403023
• Cite: 陈小蒙，刘成梅．龙牙百合多糖的理化性质研究及结构表征［J］．社会科学进展，2022，4（3）：264-275．