淀粉酶处理对保健食品中多糖和葡聚糖含量测定影响的探讨

The Effects of Amylase and Alkaline Cupric-regent in Determination of Polysaccharide in Functional Food by Phenol-sulfuric Acid Method

为探讨淀粉酶处理对保健食品中多糖和葡聚糖含量测定的影响，本文以淀粉酶和碱性二价铜试剂预处理健糖茶胶囊、健糖胶囊、桑叶多糖、茶多糖和玉米淀粉，采用苯酚．硫酸法检测了其多糖和葡聚糖的含量。结果表明，健糖茶胶囊、健糖胶囊、桑叶多糖和茶多糖的葡聚糖含量分别为1．97g／100g,3．86g／100g,3．22g／100g和2．16e,／100g，葡聚糖的含量占多糖含量的比重分别为23．9％、27．4％、23．8％和36．4％。淀粉辅料对健糖茶胶囊、健糖胶囊、桑叶多糖的多糖和葡聚糖的测定影响很大，分别虚高了多糖测定结果78％、23％和34％，虚高葡聚糖测定值39．6％、41．4％和15．2％。采用水提醇沉方法处理玉米淀粉，其多糖测定值达20．23g／100g，经淀粉酶处理后其多糖测定值仍在5g／100g以上。碱性二价铜试剂处理使玉米淀粉样品的多糖检出值降至3．86g／100g；经淀粉酶预处理后再以碱性二价铜试剂处理使其葡聚糖检出值降至0．63g／100g。经淀粉酶和碱性二价铜试剂处理可以显著降低含淀粉对保健食品多糖和葡聚糖测定的影响，但是其对测定的影响并不能彻底消除。

This study determined the polysaecharide and gluean in JIANTANGCHA, JIANTANG, mulberry polysaecharide and tea polysaccharide by phenol-sulfurie acid method and investigated the effects of amylase enzymolysis and alkaline cupric-regent treatment on determination of polysaecharide and glucan. The results show that glucan content are 1.97 g/100 g,2.73 g/100 g,3.22 g/100 g and 2.16 g/100 g in JIANTANGCHA,JIANTANG,mulberry polysaeeharide and tea polysaeeharide,and account for 23.9% ,27.4% ,23.8% and 36.4% polysaeeharide. The determination of poly- saccharide and glucan was significandy disturbed by starch in detection of JIANTANGCHA, JIANTANG and mulberry polysaecharide. The content of polysaeeharide was 78% ,23% , and 34% and 40% and gluean the gluean content was 39.6% ,41.4% and 15.2% more than their truth value comparing to the team with starch enzymolysising and alkaline cupric-regent treatment. But there was still over 5 g/100 g of polysaecharide in determination of corn starch with starch removal treatment and 0.63 g/100 g of glucan with enzymolysising starch and alkaline cupric-regent treatment. As a con- clusion, the effect on determination of polysaccharide and glucan was significantly reduced by enzymolysising starch and alkaline cupric-regent treatment,but can not be completely removed.