摘要
采用水提法提取茶籽粕多糖(TSPs),分别采用40%、60%、80%和90%乙醇对TSPs进行分级沉淀,得到分级沉淀茶籽粕多糖TSPs40、TSPs60、TSPs80和TSPs90,分别采用凝胶色谱和离子色谱测定了TSPs40、TSPs60、TSPs80和TSPs90的相对分子质量(RMW)和单糖组成,并对其进行了去蛋白和氧化脱色。结果表明,TSPs40得率最高,为35.75%,TSPs80多糖含量最高,为84.42%,TSPs为杂多糖混合物,TSPs40、TSPs60、TSPs80和TSPs90的相对分子质量在2106D^9971D;TSPs90由阿拉伯糖、氨基半乳糖、半乳糖、葡萄糖、木糖、甘露糖6种单糖组成,而TSPs40、TSPs60、TSPs80多出鼠李糖、半乳糖醛酸、葡萄糖醛酸3种单糖。去蛋白和氧化脱色能显著提高多糖含量(P<0.05)。
Polysaccharides from oil-tea-cake（TSPs）were water-extracted. Fractional precipitates of TSPs40,TSPs60,TSPs80 and TSPs90were achieved by using ethanol with different concentrations of 40 %,60 %,80 %and 90 % respectively. Gel chromatography and ion chromatography were employed to analyze relative molecular mass（RMW）monosaccharides＇ composition of the fractional precipitates respectively. Fractional precipitates were purified by deproteinization and oxidative decoloration. Results showed highest yield of TSPs40 and polysaccharide content of TSPs80 at 35.75 % and 84.42 % respectively. TSPs were mixture of heteropolysaccharide with RMW of fractional precipitates between 2106 D and 9971 D. TSPs90 comprised 6 monosaccharides,including arabinose, galactosamine, galactose, glucose, xylose and mannose, beside which three other monosaccharides of rhamnose,galacturonic acid and glucuronic acid were also identified in TSPs40、TSPs60and TSPs80. deproteinization and oxidative decoloration showed significant effect in increasing polysaccharide content of fractional precipitates from oil-tea-cake（P〈0.05）.
出处
《食品研究与开发》
CAS
北大核心
2016年第22期51-55,共5页
Food Research and Development
基金
江苏省“青蓝工程”中青年学术带头人计划资助(苏教师(2014)23号)
淮安市食品技术研究院项目(HAP201301)
横向合作项目(苏食院合字(2015)432号)
关键词
茶籽粕
多糖
乙醇
单糖组成
相对分子质量
oil-tea-cake
polysaccharides
ethanol
monosaccharide composition
relative molecular mass
