微波提取法对樱桃、猕猴桃和枸杞多糖特性的影响  

Effects of microwave extraction on characteristics of polysaccharides from cherry,kiwi and wolfberry

作　　者：范会平[1] 符锋 Giuseppe Mazza 胡小松[1] 廖小军[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,农业部果蔬加工重点开放实验室,果蔬加工教育部工程研究中心,北京100083 [2]河南省粮油饲料产品质量监督检验站,郑州450008 [3]Pacific Agri-Food Research Centre,Agriculture and Agri-Food Canada

出　　处：《农业工程学报》2009年第10期355-360,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：农业部"948"项目--果胶产业化关键技术(No.2005-Z33);Agriculture and Agri-Food Canada Project:Green Separation and Conversion Processes for Bioproducts-Isolation;国家留学基金管理委员会"2007年国家建设高水平大学公派研究生项目"资金支持

摘　　要：微波提取是近年来发展迅速的天然产物提取技术之一。为考察微波提取对多糖得率、结构及生物学功能的影响,论文采用微波功率1000W和提取温度140℃,以不同提取时间5,10和20min分别对樱桃、猕猴桃和枸杞中多糖进行提取。结果表明,微波提取多糖的得率、相对分子质量和抗氧化性低于传统提取方法,随着微波提取时间延长,多糖相对分子质量逐步降低,但多糖得率与抗氧化性无显著变化;微波提取得到的多糖在单糖组成上与传统提取方法有一定的差异。该研究结果对应用微波提取水果多糖条件的选择及多糖品质控制有一定的参考价值。Microwave-assisted extraction （MAE） is a rapidly developing new technology for extracting natural compounds. The effects of MAE on the yield, structure and bioactivity of polysaccharides from cherry, kiwi and wolfberry fruits were investigated. Water-soluble polysaccharides （WSP） from those fruits were extracted by a boiling water procedure （BW） and MAE. The MAE was performed at microwave power of 1000 W and heating temperature of 140℃. The extraction time was 5, 10 and 20 min, respectively. Results showed that the yield, relative molecular weight and antioxidant activities of WSP extracted by MAE were lower than those extracted by BW. The molecular weight of WSP was decreasing with the increase of microwave extraction time, however, the yield and antioxidant activities of WSP had no significant change when the microwave extraction time increased from 5 min to 20 min. The sugar composition of WSP by MAE was different from that by BW. The results provide usefully references for the extraction of fruit polysaccharides by microwave technique and the polysaccharides quality control during extraction.

关 键 词：提取 多糖 分子质量 微波装置 单糖组成 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]