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Ⅰ、香菇多糖的提取及纯化 用常压沸水提取法从天然香菇子实体中获得香菇多糖体。减压浓缩提取液,乙醇沉淀,依次用不同极性的溶剂:乙醇、丙酮、乙醚洗涤,干燥后,溶于适量水中,以离子交换法从二甲基十六烷基溴化铵(CTAB)制备的二甲基十六烷基氢氧化铵(CTAOH)沉淀多糖。以50%(V/V)乙酸充分洗去酸可溶性物质;再以6%(W/V)氢氧化钠水溶液溶解。离心除去硷不溶物,以二倍量的95%乙醇沉淀,在35℃—40℃,pH8.0下,以过氧化氢脱色,按Sevag法脱蛋白。对水透析两天,获得纯香菇多糖体。
I. Extraction and purification of lentinan The extraction of lentinan from the natural fruiting body of fruiting mushrooms was carried out by atmospheric boiling water extraction. The extract was concentrated under reduced pressure, precipitated with ethanol, washed successively with solvents of different polarities: ethanol, acetone, diethyl ether, dried, dissolved in an appropriate amount of water, and ion exchanged with dimethylhexadecyl ammonium bromide (CTAB). Prepared dimethylhexadecyl ammonium hydroxide (CTAOH) precipitated polysaccharide. The acid soluble material was thoroughly washed with 50% (v/v) acetic acid; it was further dissolved with 6% (w/v) aqueous sodium hydroxide solution. The insoluble matter was removed by centrifugation, precipitated with twice the amount of 95% ethanol, decolorized with hydrogen peroxide at 35° C.-40° C., pH 8.0, and deproteinized according to the Sevag method. Dialysis was performed on water for two days to obtain pure Lentinan.