Characterization of porphyran from the edible seaweed Nori and its efficient preparation and application

食用海藻紫菜中卟啉的表征及其高效制备与应用

• 批准号: 10660197
• 负责人: NAKAGAWA Hiroki
• 金额: $ 2.24万
• 依托单位: Saga University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1998
• 资助国家: 日本
• 起止时间: 1998 至 1999
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-10660197/
• 关键词: edible seaweed, Nori; porphyran; mercaptolysis; GLC; sugar analysis; diethyldithioacetal; chemical quality evaluation; structural study; 分離法; 化学的品質判定法; 構造; HPLC

1. We have established an efficient preparation method of highly purified porphyran from Nori. Its yield was more than 20 % of dry Nori. This method can be easily scaled up for industrial preparation of porphyran.2. We have developed a new gas chromatographic method for the compositional analysis of algal galactans containing 3,6-anhydrogalactose (AG), which could not be chromtographically, analyzed since it is readily destroyed in usual acid hydrolysis and methanolysis. We carried out mercaptolysis of galactans under an anhydrous condition using the newly developed solvent system, an ethanethiolic HCl solution. This permits quantitative releases of component sugars including AG, followed by trimethysilylation and gas chromatography. This new analytical method has enabled the elucidation of detailed chemical properties and structure of porphyran.3. We have devised a method to chemically evaluate the quality of Nori from the sugar composition of Nori.4. We have demonstrated that porphyran is remarkably heterogeneous in its molecular size, sugar composition, and sulfate content.5. We have revealed the cause of remarkable heterogeneity of porphyran by demonstrating the occurrence of "polygalactose" structure.

1.建立了一种从紫菜中制备高纯度卟啉的高效方法。其得率可达干紫菜的20%以上.该方法易于工业化生产.我们建立了一种新的气相色谱法分析含有3，6-脱水半乳糖（AG）的海藻半乳聚糖的组成，这种半乳聚糖在通常的酸水解和甲醇分解中很容易被破坏，不能用色谱法分析。我们进行了巯基解的半乳聚糖在无水条件下使用新开发的溶剂系统，乙硫醇盐酸溶液。这允许包括AG在内的组分糖的定量释放，然后进行三甲基硅烷化和气相色谱。这种新的分析方法使详细的化学性质和结构的卟啉的说明。我们设计了一种从紫菜的糖组成来化学评价紫菜质量的方法。我们已经证明，卟啉的分子大小、糖组成和硫酸盐含量显着不均匀。5.我们揭示了显着的异质性卟啉的原因，证明了“聚半乳糖”结构的出现。

项目成果

濱 洋一郎: "Quantitative anhydrous mercaptolysis of algal galctans followed by HPLC of component sugars" Journal of Biochemistry. 125. 160-165 (1999)

Yoichiro Hama：“藻类半乳糖的定量无水巯基分解，然后进行成分糖的 HPLC”《生物化学杂志》125. 160-165 (1999)。

濱 洋一郎: "Anhydrous mercaptolysis of agar; an efficient preparation of 3,6-anhydro-L-galactose diethyl dithioacetal"carbohydrate Research. 318. 154-156 (1999)

Yoichiro Hama：“琼脂的无水巯基分解；3,6-脱水-L-半乳糖二乙基二硫缩醛的有效制备”碳水化合物研究，318. 154-156 (1999)。

Y.Hama, et al.: "Quantitative anhydrous mercaptolysis of algal galctans followed by HPLC of component sugars"Journal of Biochemistry. 125. 160-165 (1999)

Y.Hama 等人：“藻类半乳糖的定量无水巯基分解，然后通过 HPLC 分析成分糖”《生物化学杂志》。

濱 洋一郎: "Quantitative anhydrous mercaptolysis of algal galctans followed by HPLC of component sugars"Journal of Biochemistry. 125. 160-165 (1999)

Yoichiro Hama：“藻类半乳糖的定量无水巯基分解，然后进行成分糖的 HPLC”《生物化学杂志》125. 160-165 (1999)。

濱 洋一郎: "Anhydrous mercaptolysis of agar;an efficient preparation of 3,6-anhydro-L-galactose diethyl dithioacetal"Carbohydrate Research. 318. 154-156 (1999)

Yoichiro Hama：“琼脂的无水巯基分解；3,6-脱水-L-半乳糖二乙基二硫缩醛的有效制备”碳水化合物研究。 318. 154-156 (1999)