软化前后菊苣根糖类物质含量的变化

Changes of Carbohydrate Content in Chicory Roots Before and After Softening

为了探讨菊苣软化后肉质根的再利用价值,以软化型菊苣(Cichorium intybus L.)品种“沃姆”的根为研究对象,采用分光光度法测定软化前后样品的总糖和还原糖含量,并通过计算得到高聚糖和低聚糖的含量。结果表明,软化前后菊苣根的总糖含量分别为603.4±19.0,495.9±16.4 mg/g;高聚糖分别为113.8±14.2,108.3±18.9 mg/g;低聚糖分别为400.7±38.8,216.5±26.9 mg/g;还原糖分别为89.3±0.2,171.2±25.8 mg/g。与软化前相比,软化后的菊苣根仍有较高的总糖含量,高聚糖略有下降,还原糖则大幅增加,软化后菊苣根在高聚果糖和高果糖浆的提取利用方面仍有较高开发价值。

In order to explore the reuse value of succulent roots after chicory softening,the roots of softened Cichorium intybus L.cv.'Zoom'were taken as the research object.The contents of both total sugars and reducing sugars of samples before and after softening were determined by spectrophotometry,and the contents of polysaccharides and oligosaccharides were calculated.Results showed that:the content of total sugars was 603.4±19.0,495.9±16.4 mg/g,polysaccharides was 113.8±14.2,108.3±18.9 mg/g,oligosaccharides was 400.7±38.8,216.5±26.9 mg/g,reducing sugars was 89.3±0.2,171.2±25.8 mg/g,in chicory root before and after blanching culture,respectively.Compared with that before softening,the softened chicory root still has high total sugar content,the high polysaccharide decreases slightly,and the reducing sugar increases greatly.The softened chicory root still had high development value in the extraction and utilization of high fructose and high fructose syrup.