摘要
该研究考察了热水浸提(HWE)、超声辅助提取(UAE)、酶辅助提取(EAE)和微波辅助提取(MAE)四种不同提取方法对莲子心多糖理化性质的影响。结果表明,相比传统热水浸提,其他三种提取方法均能够提高莲子心多糖的得率、纯度、糖醛酸含量,其中微波辅助提取法的多糖得率、多糖纯度和糖醛酸含量最高,分别为4.37%、67.85%、7.10%。三种辅助提取方法得到的莲子心多糖的分子量都发生不同程度的降解。超声辅助和酶辅助提取得到的莲子心多糖中半乳糖的含量分别为16.51%、9.66%,高于传统热水浸提得到的莲子心多糖中4.93%半乳糖含量,但并没有检测出木糖;微波辅助提取法与热水浸提法单糖组成种类相同,半乳糖醛酸的含量为7.59%,高于热水浸提法。微波辅助提取方法得到的莲子心多糖吸热峰ΔH值、交叉频率值最高,分别为为54.89 J/g、50.23 rad/s,具有更高的表观粘度。可见,微波辅助提取方法较适于莲子心多糖的提取。
In this study,the effects of four different extraction methods,namely hot water extraction(HWE),ultrasonic-assisted extraction(UAE),enzyme-assisted extraction(EAE)and microwave-assisted extraction(MAE),on the physicochemical properties of polysaccharides from plumula nelumbinis were investigated.The results showed that compared with the traditional hot water extraction,the other three extraction methods could improve the yield,purity and uronic acid content of the plumula nelumbinis polysaccharides,with the microwave-assisted extraction method leading to the highest polysaccharide yield,polysaccharide purity and uronic acid content(4.37%,67.85%and 7.10%,respectively).The molecular weights of the polysaccharides obtained by the three auxiliary extraction methods were all reduced to different degrees.The contents of galactose in the plumula nelumbinis polysaccharides extracted by ultrasound-assisted and enzyme-assisted extraction were 16.51%and 9.66%,respectively,which were higher than that(4.93%)of the plumula nelumbinis polysaccharide prepared by the traditional hot water extraction,though no xylose was detected;the microwave-assisted extraction method and the hot water extraction method led to the same types of monosaccharides in the polysaccharides,with the former having a galacturonic acid content of 7.59%(which was higher than that of the latter).The endothermic peakΔH value and crossover frequency of the plumula nelumbinis polysaccharide obtained via the microwave-assisted extraction were the highest(54.89 J/g and 50.23 rad/s,respectively),and this polysaccharide solution had a higher apparent viscosity compared with the solutions of the other polysaccharides.Therefore,the microwave-assisted extraction method is more suitable for the extraction of polysaccharides from plumula nelumbinis.
作者
方嘉沁
郑青松
文雨欣
郑丹纯
阳运军
翟永贞
张霞
李冰
FANG Jiaqin;ZHENG Qingsong;WEN Yuxin;ZHENG Danchun;YANG Yunjun;ZHAI Yongzhen;ZHANG Xia;LI Bing(Guangzhou Restaurant Group Likofu Food Co.Ltd.,Guangzhou 511442,China;College of Food Science and Technology,South China University of Technology,Guangzhou 510640,China;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,Guangzhou 510640,China)
出处
《现代食品科技》
CAS
北大核心
2023年第1期92-103,共12页
Modern Food Science and Technology
基金
广东省重点研发计划项目(2019B020212001)。
关键词
莲子心
多糖
提取方法
理化性质
plumula nelumbinis
polysaccharide
extraction methods
physical and chemical properties
