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毕业设计 苦荞麦麸多糖物质的纯化与制备 共27页、10976字
摘 要：苦荞麦俗称苦荞，学名鞑靼荞麦(Tartarian Buckwheat)，属双子叶蓼科(Polygonaceae)荞麦属(Fagopyrom esculentum)植物，具有药食两用功能。类黄酮，蛋白质和多糖类化合物是其主要生物活性成分，其赋予苦荞降血压、降血脂和降血糖等生理功能。目前国内对苦荞多糖的研究较少且不够深入，本论文以苦荞麦麸为原料进行多糖的分离纯化，并对粗多糖的纯化组分进行分析以研究其生理功能。
以苦荞麦麸为原料进行碱溶性多糖(ATP)的制备，ATP经DEAE-Sepharose CL-6B离子交换柱层析分级后得到2个多糖组分：ATP1及ATP2。ATP1的多糖含量为85.3%，较粗糖纯度64.53% 有所提高。ATP1经Sepharose CL-6B凝胶柱层析后将分子量不同的组分又进一步分级。
采用气相色谱（GC），高效液相色谱（HPLC），红外光谱（IR），紫外光谱（UV）等现代仪器分析手段，对苦荞麦麸多糖的分级纯化组分进行理化性质的初步分析。结果表明：ATP1的平均分子量为8.5×104 Da，主要由葡萄糖（Glc）及极少量的（木糖）Xyl组成，二者的摩尔比为9.47:1。
关键词: 苦荞麦 多糖 纯化 组分分析
Purification and Preparation of
Polysaccharides from Tartary Buckwheat
Bai Jie
(Department of Life-science, Yuncheng University, Yuncheng, shanxi, 044000)
Abstract: Tartary buckwheat’s scientific name is Tartarian Buckwheat, which belongs to Polygonaceae crop. It is a plant having medical and food function. Flavonoid, protein and carbohydrate compound are the most important bioactive components which can lower blood pressure, hypolipidemic and physiological, so it is called "three-drop food". Until now, studies about polysaccharide from tartary buckwheat are few in china. This paper was mainly about the method of purification of the polysaccharide from tartary buckwheat, and it also analyzed the physiological functions of the purified fraction of the crude polysaccharide.
Using tartary buckwheat bran prepared for the alkali-soluble polysaccharide (ATP), ATP was fractionated into 2 fractions by anion-exchange chromatography on DEAE-Sepharose CL-6B: the content of ATP1 is 85.3%. Compared to the crude polysaccharide which is 64.53%, the content of the purified component was arisen, ATP1 was purified by Sepharose CL-6B again and separated according to the Mw.
A series of modern analysis methods, such as GC, HPLC, IR, UV were used to analyze the main physicochemical properties of purified fraction of tartary buckwheat’s crude polysaccharide. The results showed that: tartary buckwheat bran contained plenty of Glc, and little Xyl. The molar ratio is 9.47:1.
Keywords: Tartary buckwheat Polysaccharide Purification Component analysis
目录
第1章 绪论 5
1.1苦荞简介 5
1.1.1苦荞的分布 5
1.1.2苦荞的生物学特性 5
1.1.3苦荞的营养特性 6
1.1.4苦荞的市场前景 6
1.2多糖的研究概况 7
1.2.1多糖的分类 7
1.2.2多糖的提取 7
1.2.3多糖的分级纯化 8
1.2.4多糖的纯度鉴定 8
1.3苦荞多糖的研究进展 9
1.4立题背景和意义 9
1.5本课题的主要研究内容 10
第2章 材料与方法 11
2.1材料与设备 11
2.1.1原料与试剂 11
2.1.2仪器与设备 11
2.2实验方法 11
2.2.1碱提粗多糖ATP的提取工艺 11
2.2.2 苦荞多糖的超滤浓缩 12
2.2.3苦荞多糖DEAE-Sepharose CL-6B柱层析（D 2.6×30 cm）分级 12
2.2.4苦荞多糖Sepharose CL-6B柱层析（D 1.0cm×120 cm）分级 12
2.2.5苦荞多糖的含量测定（苯酚－硫酸法，以葡萄糖为标准） 12
2.2.6苦荞多糖的单糖组成分析 13
2.2.7苦荞多糖的相对分子量分布和纯度鉴定 13
2.2.8苦荞多糖的红外光谱（FT-IR）分析 14
2.2.9苦荞多糖的紫外光谱（UV）分析 14
第3章 结果与讨论 15
3.1超滤浓缩 15
3.2苦荞多糖的离子胶柱层析 15
3.3苦荞多糖的凝胶柱层析 16
3.4多糖含量的测定 16
3.5单糖组成分析 18
3.6红外光谱分析（IR） 20
3.7紫外光谱分析（UV） 20
3.8 HPLC凝胶色谱分析 21
第4章 结论 24
致 谢 25
参考文献 26