芡果皮和假种皮中多糖的分离提取及其功能性质

Extraction and Functional Properties of Polysaccharides in the Euryale Ferox Fruit Peel and Aril

文中分析了芡果皮及假种皮的基本组分,并对其中的多糖提取工艺进行了初步分析。结果表明,芡果皮和假种皮干基质中的蛋白质含量分别为15.82%和27.26%,此外,其中还含有多糖。经分析,芡果皮和假种皮中多糖在料液比1:110和1:60、醇沉浓度70%,提取温度90℃、提取时间2h时的多糖得率分别为11.32%和3.85%。芡果皮多糖在吸水、吸油和抗氧化等方面优于假种皮多糖,可在化妆品和功能性食品添加剂方面有良好应用前景。

This study analyzed the components in the Euryale ferox fruit peel and aril and the preliminary analysis of the extraction process of the polysaccharide.The research indicated that the contents of protein in fruit peel and aril were 15.82%and 27.26%respectively,In addition,they also contained polysaccharide.The optimum ratio of material to liquid of fruit peel and aril polysaccharide were 1:110 and 1:60 respectively.The ethanol precipitation concentration was 70%,the extraction temperature was 90°C,and the extraction time was 2h.At this time,the polysaccharide yield was 11.32%and 3.85%.The experiment results show that the characteristics of fruit peel polysaccharide was higher than aril polysaccharides in the water absorption,oil absorption and antioxidant activity.Such polysaccharides have good application prospects in the cosmetics and functional food additive industries.