茯苓菌丝体多糖的分离及结构分析

由茯苓菌种在培养基中于 2 5℃下培养一周得茯苓菌丝体 .分别用 0 9%NaCl水溶液、热水、0 5mol/LNaOH和 88%甲酸从该茯苓菌丝体中提取出四种多糖 ,编号为PCM1 ,PCM2 ,PCM3和PCM4 .用红外光谱 (IR) ,高效液相色谱 (HPLC) ,气相色谱 (GC)及13 C 核磁共振 ( 13 C NMR)等方法分析了它们的组成和结构 .结果表明 ,PCM1 ,PCM2为酸性杂多糖由D 鼠李糖、D 木糖、D 甘露糖、D 半乳糖、D 葡萄糖及葡萄糖醛酸组成 .PCM3主要为线型 β ( 1→ 3 ) D 葡聚糖 ,其产率占茯苓菌丝体总量的 55 8% .PCM4由D 葡萄糖和葡萄糖醛酸组成 .茯苓菌丝体化学组成和结构基本同于茯苓菌核多糖 ,随提取过程进行葡萄糖含量逐渐增加的变化规律也相同 .

ISOLATION AND STRUCTURAL ANALYSIS OF POLYSACCHARIDES FROM PORIA COCOS MYCELIA

The poria cocos mycelia samples were cultured in media at 25℃ for one week.Four polysaccharides coded as PCM1,PCM2,PCM3 and PCM4 were isolated from the poria cocos mycelia by using 0 9% NaCl aqueous solution,hot water,0 5mol/L NaOH aqueous solution and 88% formic acid,respectively.The components and structure of the polysaccharides were analyzed by infrared,gas chromatography,high performance liquid chromatography and 13 C nuclear magnetic resonance.The results show that PCM1 and PCM2 consist of D-rhamnose,D-fucose,D-xylose,D-mannose,D-galactose,D-glucose and D-glucuronic acid,and the D-glucose content increases with the progress of isolation.PCM3 is mainly linear β-(1→3)-D-glucan and the major fraction of polysaccharides from the poria cocos mycelia(yield 55 8%) PCM4 is composed of D-glucose with a few glucuronic acids.It is summarized that the component and structure of the polysaccharides from poria cocos mycelia are similar to those from poria cocos sclerotium.