为优化莲子多糖的提取工艺,以热水浸提方法,考察浸提温度、浸提时间、液料比三因素对莲子多糖得率的影响,在此基础上,设计响应面法Box-Benhnken中心组合实验,对莲子多糖热水浸提工艺进行优化,得到莲子多糖热水浸提的最佳提取条件:浸提...为优化莲子多糖的提取工艺,以热水浸提方法,考察浸提温度、浸提时间、液料比三因素对莲子多糖得率的影响,在此基础上,设计响应面法Box-Benhnken中心组合实验,对莲子多糖热水浸提工艺进行优化,得到莲子多糖热水浸提的最佳提取条件:浸提温度为83℃、浸提时间为3 h、液料比为30∶1 m L/g,莲子多糖得率为8.13%±0.04%,与理论预测值基本一致(相差百分比小于1%),响应面法能较好地应用在莲子多糖热水浸提工艺中。采用环境扫描电镜观察和分析浸提前后莲子粉末的微观形态,结果显示:经热水浸提,莲子细胞完整性被破坏,粉末呈大小不一的片状,且表面粗糙,呈不规则裂痕及沟壑状纹路,浸提前后莲子粉末微观结构差异明显。可见,所采用的热水浸提工艺能较好地将莲子细胞及细胞壁中可溶性多糖浸提出来。展开更多
Fortunella margarita（Lour.） Swingle, commonly known as kumquat, is the smallest citrus fruit. It thrives in southeastern China and is widely cultivated and consumed in the world due to its multiple health benefits. ...Fortunella margarita（Lour.） Swingle, commonly known as kumquat, is the smallest citrus fruit. It thrives in southeastern China and is widely cultivated and consumed in the world due to its multiple health benefits. It has been used as an important herbal medicine in traditional Chinese medicine and also as one of the most popular fruits. There are various kinds of bioactive compounds in F. margarita, such as polysaccharides, limonoids, essential oils, flavonoids, phenolic acids, vitamins, dietary fiber, etc. In addition, many studies have reported that these bioactive compounds can be used as antioxidant, antimicrobial, hypolipidemic, drosophila lure components in functional foods, pharmaceuticals and daily chemical products due to their biological activities. This review focuses on the structural features and biological activities of polysaccharides, limonoids, essential oils and flavonoids and other bioactive substances from F. margarita and their potential applications in food, daily chemical and pharmaceutical industries.展开更多
The objective of this work was to investigate and compare the structural and physicochemical properties of Dioscorea opposita Thunb. flour（DF）, starch（DS） and purified starch（PDS）. DS and PDS showed higher total...The objective of this work was to investigate and compare the structural and physicochemical properties of Dioscorea opposita Thunb. flour（DF）, starch（DS） and purified starch（PDS）. DS and PDS showed higher total starch and amylose content as compared to DF. Starch granules of DF were oval shape with rough surface while DS and PDS were relatively smooth by SEM. According to XRD measurements, FT-IR spectroscopy and 13 C CP/MAS NMR spectroscopy, all samples displayed C-type crystalline pattern, and PDS displayed the highest relative crystallinity and short-range order structure. However, DF contained the greatest content of the amorphous-phase. DF displayed the absorption peaks at 1730 and 1560 cm^-1 related to the characteristic groups of lipid and protein using FT-IR spectroscopy. Furthermore, DF exhibited significantly higher pasting temperature while DS displayed the great peak and breakdown viscosity, as well as PDS had the highest setback and final viscosity, presumably due to the chemical composition and structural differences. DF exhibited the highest gelatinization temperature whereas PDS displayed the greatest gelatinization enthalpy. The pasting and gelatinization properties of flour and starch might be related to the relative crystallinity, short-range order structure or the interactions between starch and its associated compounds. The results allow the improvement in the manufacture of Dioscorea opposita Thunb. flour and starch with desirable pasting and gelatinization properties.展开更多
文摘为优化莲子多糖的提取工艺,以热水浸提方法,考察浸提温度、浸提时间、液料比三因素对莲子多糖得率的影响,在此基础上,设计响应面法Box-Benhnken中心组合实验,对莲子多糖热水浸提工艺进行优化,得到莲子多糖热水浸提的最佳提取条件:浸提温度为83℃、浸提时间为3 h、液料比为30∶1 m L/g,莲子多糖得率为8.13%±0.04%,与理论预测值基本一致(相差百分比小于1%),响应面法能较好地应用在莲子多糖热水浸提工艺中。采用环境扫描电镜观察和分析浸提前后莲子粉末的微观形态,结果显示:经热水浸提,莲子细胞完整性被破坏,粉末呈大小不一的片状,且表面粗糙,呈不规则裂痕及沟壑状纹路,浸提前后莲子粉末微观结构差异明显。可见,所采用的热水浸提工艺能较好地将莲子细胞及细胞壁中可溶性多糖浸提出来。
基金Supported by the Natural Science Foundation of Fujian Province(2016J05068)High Level University Construction Projects of Fujian Agriculture and Forestry University(612014042)+2 种基金Science and Technology Development Foundation Project of Fujian Agriculture and Forestry University(KF2015101)Leading Talents Support Program of Science and Technology Innovation in Fujian Province(KRC16002A)Excellent Talents Support Program of Colleges and Universities in Fujian Province(JA14094)
文摘Fortunella margarita（Lour.） Swingle, commonly known as kumquat, is the smallest citrus fruit. It thrives in southeastern China and is widely cultivated and consumed in the world due to its multiple health benefits. It has been used as an important herbal medicine in traditional Chinese medicine and also as one of the most popular fruits. There are various kinds of bioactive compounds in F. margarita, such as polysaccharides, limonoids, essential oils, flavonoids, phenolic acids, vitamins, dietary fiber, etc. In addition, many studies have reported that these bioactive compounds can be used as antioxidant, antimicrobial, hypolipidemic, drosophila lure components in functional foods, pharmaceuticals and daily chemical products due to their biological activities. This review focuses on the structural features and biological activities of polysaccharides, limonoids, essential oils and flavonoids and other bioactive substances from F. margarita and their potential applications in food, daily chemical and pharmaceutical industries.
基金Supported by the National Natural Science Foundation of China(No.31701552)Leading Talents Support Program of Science and Technology Innovation in Fujian Province(KRC16002A)Excellent Talents Support Program of Colleges and Universities in Fujian Province(JA14094)
文摘The objective of this work was to investigate and compare the structural and physicochemical properties of Dioscorea opposita Thunb. flour（DF）, starch（DS） and purified starch（PDS）. DS and PDS showed higher total starch and amylose content as compared to DF. Starch granules of DF were oval shape with rough surface while DS and PDS were relatively smooth by SEM. According to XRD measurements, FT-IR spectroscopy and 13 C CP/MAS NMR spectroscopy, all samples displayed C-type crystalline pattern, and PDS displayed the highest relative crystallinity and short-range order structure. However, DF contained the greatest content of the amorphous-phase. DF displayed the absorption peaks at 1730 and 1560 cm^-1 related to the characteristic groups of lipid and protein using FT-IR spectroscopy. Furthermore, DF exhibited significantly higher pasting temperature while DS displayed the great peak and breakdown viscosity, as well as PDS had the highest setback and final viscosity, presumably due to the chemical composition and structural differences. DF exhibited the highest gelatinization temperature whereas PDS displayed the greatest gelatinization enthalpy. The pasting and gelatinization properties of flour and starch might be related to the relative crystallinity, short-range order structure or the interactions between starch and its associated compounds. The results allow the improvement in the manufacture of Dioscorea opposita Thunb. flour and starch with desirable pasting and gelatinization properties.
