六种海洋组织中硫酸软骨素的快速提取、纯化及结构分析

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2022-10-10 DOI:10.1093/fqsafe/fyac057

Yuying Wang, Shokouh Ahmadi, Chengxiao Yu, Laiming Zhang, Xinxin Hu, Xingqian Ye, Shiguo Chen

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引用次数: 0

摘要

本研究旨在建立毫克硫酸软骨素(CS)的提取、纯化和结构分析策略。以6种海洋动物为原料，经酶解和十六烷基吡啶氯化(CPC)沉淀法提取粗酸性多糖，并用Q Sepharose Fast Flow (QFF)强阴离子交换柱进行纯化。每种粗多糖的纯化在1小时内完成。分别用比色法、核磁共振法和高效液相色谱法对多糖的化学性质、官能团、分子量和单糖组成进行了分析。所有多糖均鉴定为CS。采用高效液相色谱法对多糖酶解制备的低聚糖谱进行了分析。该方法可广泛应用于未知原料硫酸软骨素的提取和表征，筛选高质量的功能性多糖来源，为后续多糖结构-功能关系的研究奠定良好的基础。

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A rapid method for extraction, purification and structure analysis of chondroitin sulfate from six marine tissues

This study was designed to establish a strategy for the extraction, purification and structure analysis of chondroitin sulfate (CS) in milligram amount. Crude acidic polysaccharides were extracted from six kinds of marine animals by enzymatic hydrolysis and hexadecylpyridinium chloride (CPC) precipitation and purified by Q Sepharose Fast Flow (QFF) strong anion exchange column. The purification of each crude polysaccharide was completed within one hour. The structure of the polysaccharides i.e. their chemical characterization, functional group, molecular weight and monosaccharide composition, were analyzed by colorimetry, NMR and HPLC, respectively. All polysaccharides were identified as CS. The oligosaccharide profile produced by enzyme hydrolysis of polysaccharides was performed by SAX-HPLC. This method can be widely applied to the extraction and characterization of chondroitin sulfate from unknown raw materials, screening high-quality sources of functional polysaccharides, and laying a good foundation for the following study of the structure-function relationship of polysaccharides.

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.