Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
School of Clinical Medicine, Hainan Vocational University of Science and Technology, Haikou 571126, China.
Molecules. 2023 Jan 5;28(2):562. doi: 10.3390/molecules28020562.
To investigate the structural information differences of polysaccharides, ten samples were successfully extracted from aqueous and alkaline solutions, prepared via DEAE-Sepharose Fast Flow through different eluents and Sephacryl S-300 columns, and systematically analyzed. Their characteristics were studied and then compared using chemical testing, high-performance gel permeation chromatography (HPGPC), gas chromatography (GC), methylation analysis, and NMR spectroscopy. The data achieved demonstrated that different jujube polysaccharide fractions possessed different structural characteristics, and most of them belonged to pectic polysaccharides. Overall, the structural information difference of jujube polysaccharides was preliminarily illuminated, which could not only promote the potential application of polysaccharides but also provide an effective way to analyze the structures of polysaccharides from other genera jujube fruit.
为了探究多糖的结构信息差异，我们从水溶液和碱性溶液中成功提取了 10 个样品，通过不同洗脱液和 Sephacryl S-300 柱在 DEAE-Sepharose Fast Flow 上进行了分离制备，并对其进行了系统分析。我们采用化学测试、高效凝胶渗透色谱（HPGPC）、气相色谱（GC）、甲基化分析和 NMR 光谱对其特性进行了研究和比较。结果表明，不同的大枣多糖级分具有不同的结构特征，大多数属于果胶多糖。总的来说，本研究初步阐明了大枣多糖的结构信息差异，这不仅可以促进多糖的潜在应用，也为分析其他属大枣果实多糖的结构提供了有效途径。
