摘要
采用水提醇沉法对云南会泽产玛咖根部和叶部的多糖进行了提取,采用红外吸收光谱法(FT-IR)、气相色谱-质谱联用仪(GC-MS)、X-射线粉末衍射法(XRD)、紫外-可见吸收光谱法(UV-Vis)等检测方法对得到的多糖进行了定性定量分析。结果表明:玛咖叶部多糖由果糖组成,提取率为19.6%,含量为3.79%;根部多糖由阿拉伯糖、甘露糖和果糖等单糖组成,其摩尔比是阿拉伯糖:甘露糖:果糖=0.0098:0.5080:0.7574,提取率为22.4%,含量为6.67%。该结果可为合理、科学地利用玛咖资源提供参考。
Polysaccharides were extracted from different parts of Lepidium meyenii (Maca) by water-extraction and alcohol-precipitation method.Polysaccharides in leaf and root of Maca were analyzed qualitatively and quantitatively by infrared absorption spectroscopy (FT-IR),gas chromatography-mass spectrometry (GC–MS),X-ray powder diffraction spectra (XRD),and ultraviolet-visible absorption spectroscopy (UV-Vis),respectively.The yield and content of polysaccharide in leaf is 19.6% and 3.79%,which is made up of fructose.The yield and content of polysaccharide in root is 22.4% and 6.67%,which is made up of arabinose,mannose and fructose with the molar ratio of 0.0098:0.5080:0.7574.This study will provide some reference for rational and scientific utilization of Maca.
作者
高玉梅
方得丽
魏金超
颜穗桐
杨秀峰
陈芮
GAO Yumei;FANG Deli;WEI Jinchao;YAN Suitong;YANG Xiufeng;CHEN Rui(College of Chemistry and Chemical Engineering,Yunnan Normal University,Kunming 650500,China;Institute of Chemistry,Chinese Academy of Sciences,Beijing 100190,China)
出处
《食品科技》
CAS
北大核心
2021年第11期166-170,共5页
Food Science and Technology
基金
国家自然科学基金项目(21565033)。
关键词
玛咖多糖
提取
结构表征
含量测定
Maca polysaccharide
extraction
structural characterization
content determination
