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《Science and Technology of Food Industry》 2012-08
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Isolation,purification and analysis of glycoprotein from Taraxacum mongolicum

DU Xiao-xu,ZHONG Jie,DUAN Yu-feng*,ZOU Ke-ting,YANG Wen(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710062,China)  
Three fractions named respectively TMGP-a,TMGP-b,TMGP-c were isolated and purificated from Taraxacum mongolicum by using EDAE-52 cellulose and SephadexG-100 column chromatography.The purity was identified by thin layper chromatography(TLC),and the results showed that three components were all homogeneous.Taraxacum mongolicum glycoprotein crude TMGP and pure TMGP-a,TMGP-b,TMGP-c,which polysaccharide content of 79.12%,71.23%,70.25%,74.35%,protein content:13.35%,19.79%,20.78%,17.60%.β-elimination reaction indicated the linkagetype of three Taraxacummong Dlicum glycoprotein was o-glycoside linkage.The infrared spectrum analysis,TMGP-a glycoprotein might contain a small amount of sulfate,TMGP-b sugar chain might be sulfated polysaccharide sugar,TMGP-c was pyranose β-glycoside linkage.
【Fund】: 陕西省自然科学基础研究计划项目(2006B18)
【CateGory Index】: TQ461
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