摘要
研究了Sevag法脱蛋白和三氯乙酸法脱蛋白对葛根多糖得率及多糖性质的影响。采用苯酚-硫酸法测定多糖含量,以重量法确定多糖得率;运用碘-碘化钾反应和硫酸-咔唑反应鉴定两种工艺下葛根多糖的理化性质;通过紫外吸收光谱和红外光谱验证两种多糖的结构。研究结果表明,Sevag法脱蛋白所得多糖得率为4.44%,三氯乙酸法脱蛋白所得多糖得率为7.90%。碘-碘化钾反应和硫酸-咔唑反应鉴定表明两种多糖理化性质一致;紫外吸收光谱和红外光谱验证均反应两种多糖结构基本一致。
The effect of different eliminating protein process （Sevag method and acetocaustin method） on the yield and properties of polysaccharides from Peuraria was studied. The content of polysaccharides was determined by colourimetry using sulfuric acid and phenylic acid, and the yield of polysaccharides was obtained by gravimetric method. Iodine-potassium iodide reaction and sulfuric acid-carbazole colorimetry were used to determine the physical-chemical properties of polysaccharides. The structure of polysaccharides was identified by UV spectrum and IR spectrum. The results indicated that the yield of polysaccharides was 4.44% （Sevag method） and 7.90% （acetocaustin method） respectively. Both iodine- potassium iodide reaction and sulfuric acid- carbazole colorimetry showed that the physical and chemical properties of two kinds of polysaccharides were similar. UV spectrum and IR spectrum all reflected that the structure of polvsaccharides was almost identical.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第4期191-193,共3页
Science and Technology of Food Industry
基金
湖北省科技攻关项目(2007AA201C05)
关键词
葛根多糖
提取工艺
比较研究
polysaccharides of Peuraria
extraction process
comparative study
