摘要我国豌豆(Pisum sativum)资源丰富,豌豆在食品、医药等领域具有重要的加工利用价值,近年来对其功能成份、活性物质的研究逐渐成为热点。本研究以豌豆粉为原料进行多糖超声辅助提取,采用硫酸苯酚法测定多糖含量,其多糖得率为7.26%。粗多糖经不同程度纯化处理,运用扫描电子显微镜对得到的豌豆可溶性多糖超微形貌进行观察,按照多糖不同纯化程度,将待考察的多糖种类分为：粗多糖(crude polysaccharides of pea, CPP)、脱蛋白多糖(deproteinization of polysaccharides, TPP)、DEAE Fast Flow离子交换柱层析多糖(水洗脱多糖(water elution -diethylaminoethyl fast flow- ion exchange column chromatography, W-DEPP); NaCl洗脱多糖(NaCl elution -diethylaminoethyl fast flow- ion exchange column chromatography, N-DEPP)、葡聚糖G-100凝胶柱层析多糖(water elution-G-100 sephadex gel chromatography, W-DE-GPP-a, W-DE-GPP-b; NaCl Elution-G-100 sephadex gel chromatography, N-DE-GPP1-a, N-DE-GPP1-b)四大类。通过对电镜扫描观察倍数进行调整,根据所得到的扫描电镜图对每个多糖的形貌特征从3个清晰度(×100, ×1000和×10000)进行分析和总结,解释了不同纯化程度下多糖颗粒超微结构的变化情况。本研究初步形成不同纯化程度的豌豆可溶性多糖形貌电镜照片,为豌豆多糖形貌特征及后续结构特性研究提供基础理论参考。
Abstract：China is abundant in peas (Pisum sativum), which have important processing and utilization value in food, medicine and other fields. In recent years, researches on its functional components and bioactive substances have become popular gradually. In this study, pea meal as raw material for ultrasound-assisted extraction was used to get the crude soluble polysaccharide, and the yeild of polysaccharide, measured by the method of phenol-sulfate, was 7.26%. The ultrastructural morphology of the soluble polysaccharides of pea with different purification levels was analyzed by scanning electron microscopy (SEM). By using different level of purification methods, the crude soluble polysaccharides extracted from pea were classified into 4, as follows, crude polysaccharide (CPP), deproteined polysaccharide (TPP), DEAE-sepharose Fast Flow ion-exchange chromatography polysaccharide (W-DEPP (water elution -diethylaminoethyl fast flow- ion exchange column chromatography), N-DEPP (NaCl elution -diethylaminoethyl fast flow- ion exchange column chromatography)) and sephadex G-100 chromatography polysaccharide (W-DE-GPP-a, W-DE-GPP-b, N-DE-GPP1-a, N-DE-GPP1-b). As the results, ultrastructural morphology observations were analyzed and summarized according to the characteristics of ultrastructural morphology of these different polysaccharides by changing three definitions, which were 100 fold, 1 000 fold and 10 000 fold, respectively. In this study, the soluble polysaccharides of pea with different purification levels were investigated by SEM, from which a series of photos were obtained preliminarily. The results of this study provide a reliable reference for the morphological characteristics and further studies of pea polysaccharides.
张淑杰, 权威, 姜宏伟, 康玉凡. 不同纯化程度豌豆水溶性多糖的电镜扫描分析[J]. 农业生物技术学报, 2019, 27(10): 1822-1830.
ZHANG Shu-Jie, QUAN Wei, JIANG Hong-Wei, KANG Yu-Fan. Analysis of the Polysaccharides with Different Purification Levels in Pea (Pisum sativum) by Scanning Electron Microscope. 农业生物技术学报, 2019, 27(10): 1822-1830.
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