过氧化氢降解水不溶性条斑紫菜多糖

摘要

The degradation products of polysaccharide can overcome its limitations including poor solubility and low bioavailability.In this work,several problems of the degradation of water-insoluble polysaccharide from Porphyra yezoensis by hydrogen peroxide were investigated,including the influence factors and the high performance liquid chromatography,infrared spectrum;ultraviolet spectrum,protein content and total sugar content of products.The optimal conditions of polysaccharide degradation were determined to be hydrogen peroxide concentration 1.8％,temperature 60 ℃,and time 6.0 h.The products contained three oligosaccharides,which might be disaccharide,disaccharide derivative,or oligosaccharides with polymerization degree ≥3.The main products were pyranose oligosaccharides with β-glucosidic bonds,sulphuric groups,and 3,6-anhydrogalactose structures,and the products contained 2.12％ protein and 93.66％ total sugar.%研究了以过氧化氢降解水不溶性条斑紫菜多糖的影响因素,并用液相色谱、红外光谱、紫外光谱法对降解产物进行检测得到蛋白质含量和总糖含量.结果表明,多糖降解的最适条件为:过氧化氢质量分数为1.8％,温度60℃,时间6.0h;产物包含3种低聚糖组分,可能为双糖、双糖衍生物或聚合度不低于3的低聚糖;产物主要是β-糖苷键连接的吡喃型低聚糖,具有硫酸基和3,6-内醚半乳糖结构;产物含有蛋白质2.12％,总糖93.66％.