不同云芝菌株及提取工艺所得结合蛋白多糖的分析比较

分别用酚－硫酸法、Ｌｏｗｒｙ－Ｆｏｌｉｎ法和高效液相凝胶渗透色谱法（ＨＰＧＰＣ）测定云芝菌丝体提取物云芝糖肽（１）中糖和蛋白质的含量及分子量，来自８株菌株的提取物其多糖含量为４１．１％～４７．４％（Ｐ〉０．０５）；蛋白质含量为２３．１％～３６．６％（Ｐ〈０．０５），分子量为３４ｋＤ～６８ｋＤ。云芝菌丝体经碱提得到的提取物１－Ｋ，多糖一和分子量分别为１１．０％和１４ｋＤ，均低于其进一步的醇沉物１－ＫＡ（３５．８％和３８ｋＤ），但两者蛋白质含量为３６．４％和３８．５％，无显著差异，菌丝体水提物１－ＵＡ经纯化后得１－ＵＣ，其多糖含量和分子量分别上升到７１．４％和５３ｋＤ。

Comparison of Polysaccharopeptides from Different Strains of Coriolus versicolor and with Different Extractive Methods

The contents of polysaccharide and protein of the polysaccharopeptidesextracted from the mycelia of 8 strains of Coriolus versicolor (Yun-Zhi) were determinedto be 41.1%～47.4% and 23.1%～36.6% respectively. Their molecular weights were analyzedwith high performance gel permeation chromatography to be 34～68 kD. Polysaccharidecontent and molecular weight (11.0% and 14 kD) of alkaline extract (1-K) of mycelia werelower than that of alcoholic precipitate (1-KA, 35.8% and 38 kD), while polysaccharidecontent and molecular weight of mycelia water extract (1-UC) after ultrafiltration raisedto 71.4% and 53 kD. These results indicated that the different extracts and purificationmethods would greatly affect the polysaccharide and protein contents as well as molecularweights.