枸杞多糖的分离纯化及组成研究

 目的：从构祀子中分离构纪多糖，并研究其组成性质。方法：未用DEAF纤维素柱层析和凝胶柱层析法分离纯化构祀多糖，未用气相色语法、比色法、氛基酸自动分析、元紊分析、红外光讲分析等方法对其组成进行研究。结果：分离得到LBP-Ⅱ, LBP-Ⅲ, LBP-Ⅳ3种水溶性多糖均由鼠李特、半乳糖、菊萄抬、甘霉糖、木糖、半乳精醛酸与17种氛基酸组成，总枪含蚤分别为82.99%，83.99%,84.76%,氛墓酸总童分别为11.51%,8.46%,8.27%,3种多糖分子贡均大于20 000,结论：LBP-Ⅱ，LBP-Ⅲ，LBP-Ⅳ都是酸性杂多糖同多肤或蛋白质构成的复合多糖。

Isolation and composition of Lycium barbarum polysaccharides

OBJECTIVE;To study the isolation and composition of Lycium barbarum polysaccharides(LBP). METHODS: LBP was isolated from Lycium arbarum by DEAE ion-exchange cellulose and Sephacryl gel chromatography,and their structural composition was studied by means of GC,colormetry,amino acid automatic analysis,elemental analysis,IR,etc. RESULTS: Three water soluble polysaccharides of LBP-ⅡLBP-Ⅲ and LBP-Ⅳ were obtained. They were composed of 6 kinds of monosaccharides,galacturonic acid and 17 kinds of amino acids. The monosaccharides in LBP-ⅡLBP-Ⅲand LBPⅣ contained rhamnose, galactose, glucose, arabinose, manno se and xylose in mole ratio of 3.57:1.53:1.03:1.00:0.22:0.02, 4.22:1.38:1.00:2.43，0.38:0.95, 3.57:1.00:0.86:2.53:0.29:1.33, respectively. The contents of carbohydrate were 82.99% , 83.99% and 84.67% respectively. The total contents of amino acids were 11.51%,8.46% and 8.27%respectively in the order of LBPⅡ, LBP-Ⅲ and LBPⅣ.The results also showed that their molecular weights were all higher than 20 000. CONCLUSION:Three LBP are complex polysaccharides consisting of acidic heteropolysaccharides and polypeptide or protetn.