陳春霞
福建省三明真菌研究所 三明 365000

【中文摘要】 茯苓[Poria cocos(Schw.)Wolf]菌核經稀堿提取,中和,羧甲基化,透析,Sevage法除去蛋白質,醇析和Sephadex G-20柱層純化后得羧甲基茯苓多糖(Carboxymethylpachymaran,CMP)。對CMP進行理化鑒定,UV分析表明,CMP無核酸,蛋白質的特征吸收峰;IR分析表明,CMP有糖的特征吸收峰;紙層析表明,CMP僅山羧甲基葡萄糖組成;13C-NMR分析表明,CMP是β-構型的葡聚糖,分子量(MWt)為3.8×104。

【英文摘要】 The sclerotium of Poria cocos (Schw. ) Wolf was extracted by diluted alkali. After neutralization, carboxymethylation and dialysis, the extract was deproteinized by Sevage method and purified with chromatography on Sephadex G-200. The final carboxymethylpaehymaran (CMP) was determined by physical and chemical assays. UV analysis indicated that CMP had no characteristic absorption peak for nucleic acid and protein, whereas IR analysis demonstrated that CMP had typical polysaccharide absorption peak. Paper chromatography showed that CMP was only composed of carboxymethyl glucose. 13C-NMR determination proved that CMP was β- type glucosan, and that its molecular weight (MWt) was 3.8×104.

【中文關鍵詞】 茯苓; 羧甲基茯苓多糖; 理化性質
【英文關鍵詞】 Poria cocos (Schw.) Wolf; Carboxymcthylpachymaran; Physical and chemical property

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,1996年03期 【DOI】CNKI:SUN:SYJB.0.1996-03-005