摘要
采用酸提取法对不同品种的鲜山楂进行果胶的提取,并比较其得率、纯度、总糖含量、果胶酸含量、酯化度、持油力,从中选择各种理化性质相近的七种山楂进行抗氧化实验。结果表明:大旺、25号品种果胶得率较高,分别为4.11%、3.05%。持油力除了瑞丰(10.01 g/g),大金星(10.93 g/g),敞口(10.13 g/g),紫珍珠(11.97 g/g)外,其余都小于10 g/g;总糖除大红(19.05%)和大旺(50.20%)外,其他品种山楂果胶总糖含量均在20%~32%之间;所选山楂品种其果胶单糖组成均包含鼠李糖、阿拉伯糖、半乳糖、葡萄糖、半乳糖醛酸、葡萄糖醛酸这六种单糖,而歪把红,大旺,279品种还含有木糖,共七种单糖;山楂果胶均为高甲氧基果胶,果胶的质量分数均在8%~11%,酯化度差异不显著(62.30±0.96~65.06±1.61),不同品种的山楂果胶酸含量差异显著(p<0.05);歪把红和大金星山楂总抗氧化能力最佳,高于80(unit/mg),ABTS自由基清除能力的IC50值分别为0.043 mg/m L和0.040 mg/m L。本研究为山楂精深加工提供了理论依据与参考。
The pectin from fresh hawthorn of different varieties was carried out by acid extraction method,and its yield,purity,total sugar,pectinic acid content,esterification degree and oil holding capacity were compared.Seven varieties of hawthorn with similar physical and chemical properties were selected for antioxidant experiment. The results showed that the yield rates of pectin in Dawang（ 4.11%） and No.25（ 3. 05%） were higher than others.Except for Ruifeng（ 10.01 g/g）,Dajinxing（ 10.93 g/g）,Changkou（ 10.13 g/g） and Zizhenzhu（ 11.97 g/g）,the oil holding force was less than 10 g/g in other varieties.Except Dahong（ 19.05%） and Dawang（ 50.20%）,the total sugar content of hawthorn pectin of other varieties was between 20% and 32%.There were six monosaccharides of hawthorn varieties,including rhamnose,arabinose,galactose,glucose,galaconic acid and glucuronic acid. Moreover,and the seven monosaccharides were xylose also available in hawthorn varieties of Waibahong,Dawang and No.279. Hawthorn pectin was a high methoxyl pectin,and the quality fraction of pectin was 8% to 11%,The esterification degree of pectin were（ 62.30 ± 0.96 -65.06 ± 1.61）,and different varieties of hawthorn pectic acid were different（ p〈0.05）. The hawthorn pectic acid of different varieties had significant differences（ p〈0.05）.The total antioxidant capacity of pectin of Waibahong and Dajinxing hawthorn was the best,higher than 80（ unit/mg）,and the IC50 values in the ABTS free radical scavenging capacity experiment were 0.043 mg/mL and 0.040 mg/mL,respectively.This study provides theoretical basis and reference for the deep processing of hawthorn.
作者
吴瞻邑
刘素稳
崔丽贤
常学东
WU Zhan-yi;LIU Su-wen;CUI Li-xian;CHANG Xue-dong(Department of Food Engineering,Hebei Normal University of Science and Technology,Qinhuangdao 066604,China;Changli fruit and vegetable research institute of hebei province,Changli 066600,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第18期1-5,11,共6页
Science and Technology of Food Industry
基金
秦皇岛市科技支撑计划(201402B022)
河北省科技支撑计划(16237113D)
关键词
山楂果胶
品种
理化性质
抗氧化性
hawthorn pectin
varieties
physical and chemical properties
antioxidant
