洋葱多糖不同提取工艺提取效果探究.docVIP

洋葱多糖不同提取工艺提取效果探究 　 作者：张锋伦 吴素玲 孙晓明 张卫明 【摘要】 目的比较不同提取方法对洋葱中多糖的提取效果。方法采用热水浸提法、微波辅助冻融法和超声波法从新鲜洋葱和洋葱皮中提取多糖，用DNS法测定多糖含量。结果以葡萄糖为标准品，采用DNS法测定多糖含量是可行的，平均回收率达到了98.5％，RSD为2.65％。不管是新鲜洋葱肉质部分还是洋葱皮干粉，微波辅助冻融法提取的多糖的得率最高，超声波法提取的多糖的含量最高，其中微波辅助冻融法提取洋葱皮中多糖得率为3.58%(含量为63.9%)；肉质部分多糖得率为3.15%（含量为62.0%）。结论微波辅助冻融法是提取洋葱多糖较为合适的方法，该法提取洋葱多糖得率高，且多糖含量也较高。 【关键词】 洋葱 多糖 微波 超声波 Abstract：ObjectiveTo compare the effects of different extraction methods on extraction of the polysaccharides from onion. MethodsPolysaccharides was extracted from fresh onion and onionskin by hot water leaching method, microwave-assisted freeze thawing method and ultrasonic wave method. The content of polysaccharides was determined by DNS method. ResultsUnder the condition that the glucose was confirmed as standard, it was accurate and feasible to determine the content of polysaccharides in onion by DNS method; the average recovery rate reached 98.5% with RSD of 2.65%. Weather fresh onion or onionskin dry powder, the yield of polysaccharides obtained by microwave-assisted freeze thawing was the most, and the content of polysaccharicle obtained by utrasonic wave was the most. The yield of polysacchalides obtained by microwave-assisted freeze thaucing in onionskin was 3.58% (the content of polysaccharides was 63.9%); and its yield in fleshy parts was 3.15% (the content of polysaccharides was 62.0%). ConclusionMicrowave-assisted freeze thawing method is an appropriate method for extracting polysaccharides from onion. The polysaccharides obtained by microwave-assisted freeze thawing method, and its yield and content were the most. Key words：Onion; Polysaccharides; Microwave; Ultrasonic wave 洋葱Alliun cepa L.，别名玉葱、葱头，为百合科(Liliaceae)葱属(Alliun)植物。洋葱栽培历史悠久，原产于西南亚，20世纪初才在我国大量栽培。洋葱具有消炎抑菌、活血化淤、防癌抗癌、利尿、降血糖以及预防心血管疾病等功效［1，2］，它所具备的这些功能使其成为备受全世界青睐的食品。洋葱的化学成分主要为硫化物、类黄酮、苯丙素酚类、甾体皂苷类、含氮化合物和前列腺素类、多糖等，国内外对于前几种物质的研究报道较多，而有关洋葱多糖方面的研究甚少。多糖是由各种单糖组成的天然高分子化合物，具有许多生理功能。洋葱多糖［3］对超氧阴离子自由基、羟基自由基均有较好的清除能力，具有较高的研究开发价值。本文比较了热水浸提法、超声波提取法［4～7］和微波辅助冻融法［8～10］对洋葱中多