鲜沙姜淀粉的酶解过程及其产物的分析研究  

Analysis the process of enzyme-decomposition for starch and Its products in the fresh kaempferia galanga L. from Yangchun, Guangdong

作　　者：樊亚鸣[1] 陈永亨[1] 黄晓兰[2] 廖子英[1] 彭锦荷[1] 李惠萍[1] 李丽敏[1] 何翠云[1] 

机构地区：[1]广州大学化学化工学院化学系,广州550006 [2]中国广州分析测试中心,广州510070

出　　处：《食品科技》2006年第9期118-122,共5页Food Science and Technology

基　　金：国家级星火计划项目(2005EA780029);广州市科技局科技计划项目(2004J1-C0335)

摘　　要：沙姜中淀粉含量较高,极大地影响到沙姜精油的提取分离效果。在采用水气蒸馏法提取沙姜精油的过程中,我们选用了液化酶和糖化酶对沙姜淀粉进行二次酶解。并通过对沙姜淀粉、酶解产物多糖、单糖等的定量测定来监测酶解结果。对广东阳春产鲜沙姜的测定结果为:总淀粉含量7.77%;二次酶解的还原糖平均含量为9.69%;GCP测定二次酶解液中多糖的相对含量为2.8458%;HPLC测定寡糖中单糖的相对含量86.55%。以上测定结果说明一次酶解可有效地断裂淀粉,降低体系的黏度;二次酶解使蒸馏后的残渣易于过滤并与浆液分离,解决了废料污染的问题。The most component in Kaempferia galanga L. is the starch which affects evidently the extraction effect of the essential oil from Kaempferia galanga L.. The four quantitative analysis methods were studied for detecting the starch and its enzyme-decomposed products such as polysaccharids and monosaccharide. To discuss the characteristics, functions, restraining scope and the correlations of the four testing methods, which are helpful to control the extraction process of the essential oil. And the testing results of the fresh Kaempferia galanga L. are as followings： The total content of starch： 7.77%; the average content of the reducing sugar after twice enzyme-decomposed： 9.69%; the relative content of the polysaccharids tested by GCP： 2.8458%; and the relative content of the monosaccharide tested by HPLC： 86.55%.

关 键 词：沙姜 淀粉 酶解 定量分析 多糖 单糖 

分 类 号：TS235.5[轻工技术与工程—粮食、油脂及植物蛋白工程]