摘要
研究南瓜多糖的提取、分离与纯化。结果表明,热水浸提法的最适条件为:料水比1∶3(W∶V),浸提时间30 min,浸提温度为70℃,乙醇浓度为95%。南瓜多糖通过DEAE-Sepharose和SephadexG-100柱层析后可得到峰P12和P23两种酸性多糖。其中,P12由葡萄糖、木糖、半乳糖和葡萄糖醛酸等单糖组成;P23由葡萄糖、阿拉伯糖、半乳糖和葡萄糖醛酸等单糖组成。淮安长条南瓜和普通南瓜的多糖组成并无明显差别。
Extraction and purification of pumpkin polysaccharides were studied in the paper. The result showed that the optimal conditions for hot water extraction were as follows： material to water 1： 3 （ W ： V） , time 30 rain, temperature 70℃ and alcohol concentration 95%. Two kinds of acid pumpkin polysaccharides with peak12 and peak23 could he obtained by DEAE - Sepharose and SephadexG-100 column chromatography. Peak12 was mainly composed of glucose, xylose, galactose and glucuronic acid. Peak23 was mainly composed of glucose, galactose, arabinose and glucuranic acid. There is no obvious difference between average pumpkin and Huaian native long pumpkin in the composition of polysaccharides.
出处
《食品与机械》
CSCD
北大核心
2008年第6期68-70,共3页
Food and Machinery
关键词
南瓜
多糖
提取
纯化
淮安
pumpkin
polysaccharides
extraction
purification
huaian
