摘要
目的:分析不同来源的黄蜀葵胶中的糖含量、多糖相对分子质量及其单糖组成。方法:采用3,5-二硝基水杨酸比色法测定4种黄蜀葵胶中还原糖、总糖和总多糖的含量,并解析其红外吸收光谱图;凝胶渗透色谱法测定纯化后的4种多糖的相对分子质量,气相色谱法分析其单糖组成。结果:4种黄蜀葵胶的还原糖质量分数分别为51.07%、9.00%、53.94%和11.46%,总糖质量分数分别为79.95%、78.99%、91.98%和61.13%,总多糖质量分数分别为28.88%、69.99%、38.04%和49.67%;红外谱图显示AMG-1、AMG-3中主要含α-D-吡喃葡萄糖,AMG-2和AMG-4中主要含有甘露糖;4种黄蜀葵胶中多糖的峰值相对分子质量分别为3.91×103、5.36×105、3.87×103和5.12×105;4种样品均含有甘露糖、葡萄糖和半乳糖,其物质量之比分别为0.42:1.00:0.27、1.00:0.15:0.54、0.27:1.00:0.15和1.00:0.12:0.48。结论:不同来源的黄蜀葵胶在还原糖、总糖和总多糖的含量,多糖相对分子质量及其单糖组成上均存在较大差异。
Objective：To analyze the contents of saccharides,the molecular weights of polysaccharides and monosaccharide composition of Abelmoschus manihot gum（AMG） from four different sources.Methods：The contents of reducing sugars,total saccharides and polysaccharides in four kinds of AMG samples were determined by 3,5-dinitros-alicylic acid（DNS） colorimetric method.Infrared spectra（IR） of AMG samples were also analyzed.The molecular weights of polysaccharides in purified AMG samples were characterized by gel permeation chromatography（GPC）,and the monosaccharide composition of AMG samples were analyzed by gas chromatography（GC）.Results：The contents of reducing sugars were 51.07%,9.00%,53.94% and 11.46%,respectively;the contents of total saccharides were 79.95%,78.99%,91.98% and 61.13%,respectively;and the contents of polysaccharides were 28.88%,69.99%,38.04% and 49.67%,respectivly,in four kinds of AMG samples.Infrared spectra indicated that AMG-1 and AMG-3 were mainly composed of α-D-glucopyranose,while AMG-2 and AMG-4 were mainly composed of mannose.The peak molecular weights of AMG polysaccharides were 3.91×103,5.36×105,3.87×103 and 5.12×105,respectivly.All four kinds of AMG samples contained mannose,glucose and galactose;and their molar ratios were 0.42：1.00：0.27,1.00：0.15：0.54,0.27：1.00：0.15 and 1.00：0.12：0.48,respectivly.Conclusion：The contents of reducing sugars,total saccharides and polysaccharides,the molecular weights of polysaccharides and monosaccharide composition apparently differ among AMG gums from different sources.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第6期256-260,共5页
Food Science
关键词
黄蜀葵胶
糖
含量
相对分子质量
组成
Abelmoschus manihot gum
saccharide
content
molecular weight
composition
