In this work,Buckwheat Bran Polysaccharides (BBP) was extracted by water extraction and alcohol precipitation method.It was further purified by DEAE-52 cellulose column chromatography and Sephadex G-200.The molecular weight of the purified product was determined by gel filtration method,followed by the morphology characterization and component analysis using electron microscopy.The glycosidic bond configuration of the purified product was analyzed by infrared spectroscopy.The results showed that three polysaccharide fractions (BBP-Ⅰ and BBP-Ⅰ and BBP-Ⅲ) were obtained by DEAE-52 cellulose column chromatography and Sephadex G-200 separation and purification and their molecular weights were 1.56 × 104 Da,5.85 × 104 Da,8.45 × 104 Da,respectively.The electron microscopy showed that the surface of BBP was roughness and uneven.There was significant diversity about the appearance of the purified product,which mainly characterized by spherical,lamellar and rod,respectively.IR spectra demonstrated that BBP-Ⅰ and BBP-Ⅲ were alpha glycosidic bond compounds,while BBP-Ⅱ was beta glycosidic bond compound.The differences of polysaccharide components in buckwheat bran would provide an important foundation for further structural research.%采用水提醇沉法对养麦麸皮多糖(Buckwheat bran polysaccharide,BBP)进行提取,通过DEAE-52纤维素柱层析法和Sephadex G-200对其进行分离纯化,采用凝胶过滤法对多糖组分的分子量进行测定,采用扫描电镜对荞麦麸皮多糖及其分离纯化的多糖组分的外貌进行分析,用红外光谱对分离纯化的三个荞麦麸皮多糖组分的苷键构型进行分析.结果表明:DEAE-52纤维素和Sephadex G-200对荞麦麸皮粗多糖具有较好的分离纯化效果,得到了三个多糖组分(BBP-Ⅰ、BBP-Ⅱ和BBP-Ⅲ),其分子量分别为1.56×104 Da、5.85×104 Da、8.45×104Da.扫描电镜的结果表明,BBP其表面粗糙,凹凸不平,三个分离纯化的多糖组分形貌差异较大,分别以球状、片状、棒状为主.红外光谱扫描表明BBP-Ⅰ和BBP-Ⅲ为α-糖苷键化合物,BBP-Ⅱ为β-糖苷键化合物.荞麦麸皮多糖组分外貌的差异性为其进一步的结构探究提供了重要依据.
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