沙蒿籽粉特性研究

Characterization of Artemis Sphaerocephala Krasch Seed Powder

为了确定沙蒿籽粉的功能特性,为其在食品中的应用提供理论依据。采用离子色谱法对沙蒿多糖进行了单糖组成分析,以国外流行的食品添加剂亚麻籽粉作对照,测定了沙蒿籽粉的吸水性、持水性、起泡性以及在不同pH、不同温度、不同浓度下的黏度。结果表明:沙蒿多糖由葡萄糖、半乳糖、甘露糖、木糖、阿拉伯糖、鼠李糖6种单糖组成。沙蒿籽粉的吸水性、持水性和不同pH、不同温度及不同浓度下的黏度均显著高于亚麻籽粉,而且沙蒿籽粉的黏度对pH和温度的稳定性优于亚麻籽粉,但沙蒿籽粉的起泡性极弱,不如亚麻籽粉。由于沙蒿籽粉具有强吸水、持水性、高黏度和黏度稳定性,因此与亚麻籽相比具有更广泛的食品加工适用性。

In order to reveal the food processing function of Artemis Sphaerocephala Krasch （ASK） seed powder and provide theoretical evidence for its application, ion chromatogram was used to analyze the composition of ASK seed powder, and the water absorption capacity, water holding capacity, foamy capacity, and viscosities under different concentration, pH value and temperature were measured, compared with a popular food additive, flaxseed powder. Results indicate that ASK polysaccharide is composed of glucose, galactose, mannose, xylose, arabinose and rhamnose. Though the foamy capacity of ASK powder is inferior, the water absorption capacity, water holding capacity and viscosity of ASK powder are significantly higher than those of flaxseed powder. The viscosity stability under different pH value and temperature is better than that of flaxseed powder. Thus, compared with flaxseed powder, ASK powder is more suitable for food processing.