微波提取对胡萝卜中的多糖基本结构特征及固体形貌的影响 - 食品科学.pdf

※基础研究 食品科学 2017, Vol.38, No.07 1 微波提取对胡萝卜中的多糖基本结构特征及 固体形貌的影响 万宇俊，殷军艺，聂少平，石惠方，谢明勇* （南昌大学食品科学与技术国家重点实验室，江西 南昌 330047 ） 摘  要：研究微波提取对胡萝卜中的多糖基本结构特征及固体形貌的影响。采用沸水浴、微波两种方式提取胡萝卜 中的多糖（分别记为WEP和MEP ），通过基本理化性质测定、高效体积排阻色谱（high performance size exclusion chromatography ，HPSEC ）和单糖组成分析等方法比较了两者的基本结构特征，并采用扫描电子显微镜对两者的 固体形貌进行表征。结果显示，WEP和MEP 的中性糖、糖醛酸和总酚含量存在差异，两者均由半乳糖醛酸、半乳 糖、葡萄糖、阿拉伯糖、鼠李糖组成，但MEP总糖含量更高并含有更多果胶类单糖；WEP和MEP 的HPSEC 图有一 5 D 的组分；WEP表现较为聚集的片状结构，而MEP组分则表 定相似性，但WEP 中含有重均分子质量高达7.77 ×10 现较为分散且主要为小片段状态。上述结果表明，两种不同提取方法所得到的多糖具有显著差异。 关键词：胡萝卜；多糖；微波提取；基本结构特征；固体形貌 Impact of Microwave Extraction on Structural Characteristics and Morphology of Carrot (Daucus carota L.) Polysaccharide * WAN Yujun, YIN Junyi, NIE Shaoping, SHI Huifang, XIE Mingyong (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) Abstract: In this paper, we investigated the effect of microwave extraction on structural characteristics and morphology of polysaccharides from carrot. Boiling water bath and microwave were used to extract carrot polysaccharide (the resulting products were denoted as WEP and MEP respectively). A comparative evaluation was made of the basic physical and chemical properties of the two polysaccharides. High size exclusion chromatography (HPSEC), monosaccharide composition analysis, and scanning electron microscope (SEM) were also used for the preliminary characterization of their morphology. The results showed that the contents of neutral sugar, u