温度因素对薯蓣多糖测定的影响研究  

Study on Effects of Temperature on Determination of Polysaccharide from Chinese Yam

作　　者：张卫明[1] 单承莺[1] 杭悦宇[2] 姜洪芳[1] 张玖[1] 

机构地区：[1]南京野生植物综合利用研究院,江苏南京210042 [2]中国科学院江苏省植物研究所,江苏南京210014

出　　处：《食品科学》2008年第5期393-395,共3页Food Science

基　　金：国家科技基础性工作和社会公益研究专项项目(2003DEB6J074);国家科技支撑计划项目(2006BAD06B05)

摘　　要：本实验考察了水提温度、原料干燥温度等因素对薯蓣多糖含量测定的影响。分别以河南铁棍山药、昆明栽培山药、浙江文成参薯以及福建三明褐苞薯蓣为试样,在不同温度下干燥和提取,采用硫酸-苯酚法测定多糖含量。结果表明,样品的干燥温度对多糖含量测定结果影响不大,而水提温度对于多糖含量测定结果影响极大。薯蓣多糖测定实验中的水提温度不宜超过65℃,水提温度过高时会因原料中淀粉溶出而导致多糖测定结果大幅虚高。The effects of two factors, the temperature in water extraction and the temperature in dry process of raw material on polysaccharide determination were investegated. Four species, Dioscorea polystachya from Henan province （Tiegun yam）, D. polystachya from Yunnan Province （Kunming yam）, D. alata from Zhejiang Province and D. persimilis from Fujian Province, were took as samples in this experiment and their polysaccharide contents were determined by using sulphuric acid-phenol spectrophotometric method. The results showed that the temperature in dry process of raw material had little influence while the temperature in water extraction had significant influence. The suitable temperature in water extraction should be below 65 ~C. If the temperature was high enough, it would significantly affect the result of polysaccharide determination because of dissolved starch.

关 键 词：薯蓣属 山药 参薯 褐苞薯蓣 多糖测定 

分 类 号：TS207.3[轻工技术与工程—食品科学]