铁皮石斛多糖分子量测定及其影响因素分析
Determination of molecular weight of Dendrobium officinale polysaccharides and its influencing factors
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摘要: 目的:研究了铁皮石斛多糖的分子量及其主要的影响因素。方法:对铁皮石斛多糖进行了三次重复的提取分离,经过纤维素凝胶树脂DEAE-52和葡聚糖凝胶Sephacryl S-300柱进行纯化,得到一个多糖片段WDOPA并采用高效凝胶渗透色谱法进行多次的分子量测定。采用单因素比较的方法,分别用加热和超声的手段处理铁皮石斛多糖,考察不同的加热温度、时间及不同的超声功率、时间对铁皮石斛多糖分子量的影响。结果:该WDOPA的分子量为776054 u,RSD在10%以内,加热的温度及时间对多糖分子量的影响不明显,而超声功率、超声时间的不同对铁皮石斛多糖分子量影响较大,随着超声功率的加大及时间的延长,分子量逐渐变小。结论:该实验方法可用于测定多糖,且超声可用于改变铁皮石斛多糖的分子量,应用于筛选不同分子量的多糖片段。Abstract: Objective: In this study, the molecular weight of the polysaccharide from Dendrobium officinale was detected and its main influence factors were discussed.Method: The polysaccharide of the Dendrobium officinale was obtained through extraction and isolation process. And the purified polysaccharide fraction named WDOPA was obtained using DEAE cellulose and sephadex gel Sephacryl S-300 column. The HPGPC method was performed to determine its molecular weight. The processing method for the polysaccharide from Dendrobium officinale was heating and ultrasonic dealing. The influence factors such as heating temperature, heating time, ultrasonic power and duration time were investigated by single factor.Results: The molecular weight of WDOPA was 776054 u, RSD was within 10%.The heating temperature and time did not have significant effects on the molecular weight of the polysaccharide while the ultrasonic dealing had.As the ultrasonic power and duration time increased, the molecular weight of the polysaccharide decreased.Conclusion: This experimental method could be used for the detection of the molecular weight of the polysaccharide. Ultrasonic dealing would change the molecular weight of the polysaccharide from Dendrobium officinlae, this could be applied in produce polysaccharide with different molecular weight.
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