扇贝氨基多糖的红外光谱分析

从海湾扇贝中提取出具有抗凝活性的氨基多糖，其中，氨基己糖含量为２２．６０％，己糖醛酸含量为２３．３０％，含硫量为６．６６％。样品经ＫＢｒ压片，于１０ＤＸ－ＦＴＩＲ红外光谱仪中进行光谱扫描，发现，该多糖具有典型的氨基多糖红外光谱，分子中含有－ＮＨ，－ＣＯＯ，－ＯＳＯ３＾－等氨基多糖特征基团。与氨基多糖标准品－肝素，６－硫酸软骨素和透明质酸的红外光谱进行比较分析，表明，扇贝氨基多糖与肝素的红外光谱相似

ANALYSIS OF GLYCOSAMINOGLYCAN FROM BAY SCALLOP(ARGOPECTEN IRRADIANS)BY INFRARED SPECTROMETRY

Glycosaminoglycan (GAG) possessing anticoagulant activity was isolated from Bay scallop (Argopecten irradians). The contents of hexosamine, hexosuronic acid and sulfur of the GAG were 22.60%, 23.30%and 6.66% respectively. Mixed with KBr and pressed into pellet, the GAG was analyzed for infrared spectra by 10 DX-FTIR infrared spectrometer scanning from 4800 to 400cm-1. It was found that the GAG from Bay scallop has typical infrared spectra of glycosaminoglycan and contains the characteristic functional group of glycosaminoglycan, such as -NH,-Coo-, -OSO_3, etc. Compared with the infrared spectra of standard glycosaminoglycans, namely heparin, chondroitin 6-sulfate and hyaluronic acid, it reveals that the. infrared spectra of the GAG from Bay scallop is similar to that of heparin.