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茯苓菌株HD06-10进行液态发酵培养,获得的茯苓多糖进行硫酸酯化结构改性处理,制备硫酸酯化茯苓多糖(SP),并采用正交设计法优化其制备条件。采用柱层析纯化得到SP精制品,并通过紫外光谱、琼脂糖凝胶电泳和红外光谱对SP进行纯度和理化、结构性质鉴定,结果表明:SP为多糖纯品,符合多糖及其硫酸根反应特征,分子量大约为5000～6000u;SP特性黏数降低,水溶性增加,IR分析有硫酸根的特征吸收峰,说明茯苓多糖的硫酸酯化成功。
Poria coccoli strain HD06-10 was subjected to liquid fermentation culture. The obtained polysaccharides were sulfated and modified to prepare sulfated tuckahoe polysaccharide (SP). The orthogonal design method was used to optimize the preparation conditions. SP purified by column chromatography to obtain SP purified by UV spectroscopy, agarose gel electrophoresis and infrared spectroscopy SP purity and physical and chemical properties, the results showed that: SP is pure polysaccharide, in line with the polysaccharide and its sulfate reaction The molecular weight is about 5000 ~ 6000u; the viscosity of SP decreases, the water solubility increases, and the IR analysis shows the characteristic absorption peak of sulfate, indicating the successful sulfation of tuckahoe polysaccharide.