| 引用本文： |
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沈钟苏,陈全斌,湛志华.荔浦芋淀粉的级分及其凝胶色谱分析[J].广西科学,2005,12(4):303-305. [点击复制]
- Shen Zhongsu,Chen Quanbin,Zhan Zhihua.The Analysis of the Lipu Taro Amylum and Its Separated by Gel-chromatography[J].Guangxi Sciences,2005,12(4):303-305. [点击复制]
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| 摘要: |
| 用正丁醇结晶法分离得到荔浦芋淀粉的直链淀粉与支链淀粉,采用HPLC排阻凝胶色谱法测定荔浦芋直链淀粉与支链淀粉的纯度和相对分子量质量。结果得到,荔浦芋直链淀粉的纯度为100%,其保留时间为7.55min;荔浦芋支链淀粉的纯度为100%,其保留时间为6.35 min。直链淀粉的相对分子量质量为5300,支链淀粉的相对分子量质量为61500。 |
| 关键词: 荔浦芋淀粉 直链淀粉 支链淀粉 凝胶色谱 相对分子质量 |
| DOI： |
| 投稿时间：2005-06-06修订日期：2005-06-28 |
| 基金项目: |
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| The Analysis of the Lipu Taro Amylum and Its Separated by Gel-chromatography |
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Shen Zhongsu1, Chen Quanbin2, Zhan Zhihua2
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| (1.Department of Chemistry and Chemical Industry, Guangxi Normal University, Guilin, Guangxi, 541004, China;2.Department of Resources and Environmental, Guangxi Normal University, Guilin, Guangxi, 541004, China) |
| Abstract: |
| This paper reports the amylose and amylopectin of the Lipu taro amylum starch scattered by alkali solution and crystallized in the n-butanol.The purification and relative molecular mass of amylose and amylopectin have also been determined by the exclusion gel filtration chromatography.The results are as follows,Amylase:5300;Amylopectin:61500. |
| Key words: Lipu Taro amylum starch amylase amylopectin gel filtration chromatography relative molecular mass |
