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目的考察巴戟天寡糖在不同溶媒中的化学稳定性。方法以水、乙醇、不同pH值水溶液为介质提取巴戟天寡糖,利用高效薄层色谱法检测其变化规律,探讨不同提取介质对其化学稳定性的影响。结果巴戟天寡糖在以不同提取时间的水溶液为介质进行提取时,0.5 h后即开始水解,巴戟天寡糖含量逐渐下降,果糖与蔗糖含量逐渐增高,并产生新的未知成分;巴戟天寡糖在以不同体积分数的乙醇溶液为介质进行提取时,仅在乙醇溶液体积分数为10%~30%内发生少量水解,并产生少量未知成分;巴戟天寡糖在以不同pH值水溶液为介质进行提取时,在pH 2和3时基本被水解,pH 4和5时大部分被水解,并产生较多新的未知成分,pH为6~10时巴戟天寡糖趋于稳定。结论巴戟天寡糖在水中不稳定,在乙醇溶液中相对稳定,在不同pH值水溶液中变化差异较大。
Objective To investigate the chemical stability of Morinda oligosaccharides in different solvents. Methods Morinda officinalis oligosaccharides were extracted from water, ethanol and different pH aqueous solutions. The changes of Morinda officinalis oligosaccharides were detected by high performance thin layer chromatography (TLC), and the effects of different extraction media on their chemical stability were discussed. Results Morinda oligosaccharides hydrolyzed in aqueous solution with different extraction time, hydrolyzed after 0.5 h, the content of Morinda oligosaccharides gradually decreased, the content of fructose and sucrose gradually increased, and new unknown components were formed; When the extract of Aspergillus oligosaccharides with different volume fraction of ethanol solution was medium, only a small amount of hydrolysis occurred in the volume fraction of ethanol solution of 10% ~ 30%, and produce a small amount of unknown components; Morinda officinalis oligosaccharides at different pH When the aqueous extract was extracted from the medium, it was basically hydrolyzed at pH 2 and pH 3, mostly at pH 4 and pH 5, and more new unknown components were produced. When the pH was from 6 to 10, stable. Conclusion Morinda officinalis oligosaccharide is unstable in water and relatively stable in ethanol solution, and varies greatly in different pH aqueous solutions.