摘要
将粗老绿茶多糖过ＤＥＡＥ－纤维素柱，得一中性多糖及ＴＰＳ Ⅰ、 ＴＰＳ Ⅱ、 ＴＰＳ Ⅲ三个酸性多糖。经糖腈乙酰化处理后进行气相色谱分析知中性糖由Ａｒａ．、Ｘｙｌ．、Ｍａｎ．、Ｇｌｕ．、Ｇａｌ．组成，其比例为１．０４：２．９８：５、９９：２．００：１．００；ＴＰＳⅠ由Ａｒａ．、Ｘｙｌ．、Ｇｌｕ．、Ｃａｌ组成，其比例为２５７：０９４：１．７７：１．００；ＴＰＳⅡ由Ａｒａ．、Ｘｙｌ．、Ｇｌｕ．、Ｇａｌ组成，其比例为２．５７：０．９４：１．７７：１．００；ＴＰＳⅢ由Ｒｈａ．、Ａｒａ．、Ｘｙｌ．、Ｇａｌ．组成，其比例为５：２：１：７。这些为探讨茶多糖的抑制巧克力起霜机理提供了依据。
The crude tea polysaccharide (CTPS) was eluted from DEAE-cellulose column by NaCl graded elution. The results showed that CTPS was composed of four components-one neutral polysaccharide and three acid polysaccharides (TPS Ⅰ. TPS Ⅱ、TPS Ⅲ) .After converting the hydrolyzed polysaccharides into acetylated aldononitriles by means of gas chromatography, the chemical components and the ratio were showed as follows: the neutral polysaccharides: D-Ara.: D- Ⅰ：D-Rha. :D-Man:D-Glu.:D-Gal.=0.48:0.56:1 .33. 1.00; TPS Ⅲ：D-Rha.: D-Ara. :D-Xyl.:D-Gal.=5:2:1.7.All these could be used for further study into the mechanism of antibloom of chocolate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第8期13-15,共3页
Food Science
基金
国家自然科学基金!(批准号:29772013)
