超微粉碎对油菜花粉多糖溶出率的影响  

Influence of ultramicro-pulverization on polysaccharide dissolubility of pollen of Brassica campestris L.

作　　者：姚秋萍[1] 马玉芳[2] 马亚丽[2] 李健[2] 黄一帆[2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建农林大学动物科学学院

出　　处：《中兽医医药杂志》2008年第5期15-17,共3页Journal of Traditional Chinese Veterinary Medicine

基　　金：福建省科技重大项目(2006NZ0003-1)

摘　　要：目的:比较不同浸提时间下油菜花粉超微粉和普通粉多糖溶出率的差异。方法:采用苯酚-硫酸法检测多糖含量,红外光谱法测定多糖结构。结果:油菜花粉超微粉多糖的溶出量和溶出速度都大于油菜花粉普通粉,超微粉碎和普通粉碎所得的油菜花粉多糖其主要官能团没有差异。结论:超微粉碎技术能显著提高油菜花粉多糖的溶出量和溶出速度,在油菜花粉多糖提取过程中的应用是可行的。Objective：To compare the polyssccharide dissolubility of different time in the compound of pollen of Brassica campestris L.Methods：Phenol-sulfuric acid method was employed to determine polysaccharide contents,infrared spectrum was used to analyse polysaccharide structuze.Resnlts：The dissolution amount and dissolution velocity of pollen of Brassica campestris L.in the ultramicro-powder were sinificantly increased compared with those of ordinary powder .IR spectrum proved that the primary groups of polyssccharide had no difference beiween tow kindo of powder,Conclusion：Ultramicro-pulvecization could remarkably increase the polysacharide dissolubility of pollen of Brassica campestris L.

关 键 词：超微粉碎 油菜花粉 多糖 溶出率 

分 类 号：S853.731[农业科学—临床兽医学]