Résumé
Objective To study the chemical constituents and structures of the glycosaminogly-cans isolated from the leftover bits of the Chlamys farreri and Argopecten irradisus. Methods The qualitative and quantitative analyses of monosaccharides obtained by alcoholyses with HCl-methylalcohol from the samples were done by gas chromatography with standard contrast and inner standard methods. Mixed with KBr and pressed into pellet, the samples were analyzed by infrared spectrometer scanning from 4000-500 cm-1. Results The contents of monosaccharides from the samples were rhamnose 0. 75%, xylose 0. 63%, fucose 0. 67%, mannose 0. 97%, glucose 1. 11% and galactose 1. 59%, respectively. The infrared spectrum showed that the samples had typical infrared spectra of glycosaminoglycan. Conclusions The glycosaminoglycan isolated from the leftover bits of the Chlamys farreri contains neutral monosaccharides. Compared with standard glycosaminoglycans, the infrared spectra of the two samples are similar to that of hyaluronic acid.
Résumé
The glycosaminoglycan (GAG), isolated from Bay scallop Argopectenirradians, contains neutral monosaccharides besides hexosamines and hexosuronic acids. The monosaccharides obtained by alcoholysis with HCI-methylalcohol from the sample of GAG was trimethylsilanized with hexamethyldisilan and chlortrimethylsilan (HMDS ' TMCS = 2 : 1). And the trimethylsilyl derivatives of monosaccharides was determined by gas chro-matography. Compared the gas chromatography of the sample with that of standard monosaccharides, it was found that the GAG of the Bay scallop contains five neutral monosaccharides, viz glucose, galactose, xylose, fucose and rhamnose.