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目的：探讨红桂木凝集素（ＡｒｔｏｃａｒｐｕｓＬｅｎｇｎａｎｅｎｓｉｓＬｅｃｔｉｎ，ＡＬＬ）的糖蛋白特征及其糖肽键类型。方法：经Ｇａｌ－Ｓｅｐｈａｒｏｓｅ６Ｂ亲和柱层析，从红桂木种子纯化获红桂木凝集素。以链霉蛋白酶将ＡＬＬ降解，ＳｅｐｈａｄｅｘＧ－２５层析，分离得糖肽，用化学及物理方法分析单糖组成，以β－消除反应及凝集素结合试验分析糖肽键类型。结果：ＡＬＬ和糖肽均含氨基半乳糖、葡萄糖、甘露糖、阿拉伯糖；β－消除反应后，２４０ｎｍ呈明显紫外吸收增加；ＡＬＬ可与木菠萝凝集素结合。结论：ＡＬＬ是一种糖蛋白，由两种分子量接近的亚基组成，其糖链与多肽连接类型为Ｏ—连接。
Objective: To investigate the characteristics of glycoproteins and glycopeptide bonds of Artocarpus Lengnanensis Lectin (ALL). Methods: The lectin collected from the seeds of red laurel was purified by Gal-Sepharose 6B affinity column chromatography. Degradation of ALL by pronase, Sephadex G-25 chromatography, separation of glycopeptides, chemical and physical analysis of monosaccharide composition, β-elimination and lectin binding assay analysis of glycopeptide bond type. Results: ALL and glycopeptides contained galactosamine, glucose, mannose, and arabinose; after the β-elimination reaction, UV absorption at 240 nm increased significantly; ALL was associated with xanthomonas agglutinin. Conclusion: ALL is a glycoprotein composed of two subunits of similar molecular weight, and its sugar chain is O-linked to the polypeptide.