六味地黄汤中3个多糖组分的化学结构研究

 目的 研究六味地黄汤中部分多糖组分的化学结构特征。方法 采用DEAE-纤维素柱色谱和凝胶渗透色谱分离纯化，化学和光谱方法分析其结构特征。结果 从六味地黄水提取物中分离得到3个均一多糖组分LWP2-1，LWP2-2和LWP2-3，其相对分子量分别为7.46×104，5.51×104和4.07×104，主要由鼠李糖，阿拉伯糖，葡萄糖，半乳糖和半乳糖醛酸组成。结论 3种多糖为首次从六味地黄汤中分得，均为结构复杂的杂多糖。

Studies on Chemical Structure of Polysaccharides from Liuweidihuang decoction

OBJECTIVE To study the structural feature of some polysaccharides from Liuweidihuang decoction. METHODS DEAE-cellulose and gel-filtration chromatography were used to isolate and purify the polysaccharides. Their structures were investigated using chemical and spectral methods. RESULTS Three homogeneous polysaccharides， including LWP2-1，LWP2-2 and LWP2-3， were obtained from Liuweidihuang decoction. The molecular weights of the homogenous polysaccharide were 7.46×104， 5.51×104 and 4.07×104， respectively. The polysaccharides were mainly composed of Rha， Ara， Glc， Gal and GalA. CONCLUSION Three polysaccharides were complex hetero-polysaccharide and were obtained for the first time from Liuweidihuang decoction.