小檗果实多糖及其流变性分析

Polysaccharide in Berberis diaphana fruits and its rheological analysis

鲜黄小檗是一种具有丰富药食利用价值的植物,文中对其果实中的多糖作了初步分析,测定了多糖的单糖组成、分子量等系列参数,并研究了不同条件下多糖溶液的流变学行为.结果表明,小檗多糖的单糖组成为鼠李糖(Rha)、来苏糖(Lax)、阿拉伯糖(Ara)、木糖(Xly)、葡萄糖(Glu)、半乳糖(Gal)和甘露糖(Man),摩尔比为0.60∶0.30∶1.86∶0.44∶1.30∶1.81∶1.31,重均分子量为4.14×10^6 g·mol^-1;流变学分析表明,小檗多糖溶液中含有较多的团簇结构,而在整体上表现出具有偏弹性行为的胶体凝胶(colloidal gel)特征.分析结果为小檗果实在食品和医药等领域的开发利用提供依据与启发.

Berberis diaphana is a kind of plant with abundant medicinal and edible value.In this research,we investigated the polysaccharides in Berberis diaphana fruits.The monosaccharide composition,molecular weight parameters of the polysaccharide were determined,and the rheological behavior of polysaccharide solution under different concentration and temperature conditions was studied.The results showed that monosaccharide constituents of the Berberis diaphana polysaccharide are rhamnose(Rha),Lyxose(Lax),Arabinose(Ara),Xylose(Xyl),Glucose(Glu),Galactose(Gal)and Mannose(Man),its molar ratio are 0.60∶0.30∶1.86∶0.44∶1.30∶1.81∶1.31 and weight-average molecular weight is 4.14×10^6 g·mol^-1.Rheological analysis indicated that the polysaccharide solution contains much cluster structure and acts like colloidal gel with more elasticity behavior overall.The analysis results are expected to provide the basis and inspiration for the development and utilization of Berberis diaphana fruits in food and medicine fields.