酶解法测定山药多糖含量的研究  

Enzymatic Hydrolysis Treatment for Determination of Polysacchrides in Chinese Yam

作　　者：张卫明[1] 单承莺[1] 姜洪芳[1] 刘艳[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

出　　处：《食品科学》2009年第20期403-405,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(2003DEB6J074);"十一五"国家科技支撑计划项目(2006BAD06B05)

摘　　要：目的:探讨用酶解醇沉法测定山药多糖的含量。方法:采用淀粉酶水解法、温浸法、煮提法提取山药多糖,用滴定法及硫酸-苯酚法测定多糖含量。结果:淀粉酶水解法、温浸法、煮提法测得的多糖含量分别为3.53%、0.44%、8.77%。结论:温浸法提取不完全,所得多糖值明显偏低;而煮提法则因淀粉溶出而结果虚高;与之相比,用酶解法既可较好的消除原料内淀粉的影响,多糖提取也较完全,是山药及薯蓣属植物多糖含量测定的一种较为简便、准确的方法。Objective： To develop an effective pretreatment method using enzymatic hydrolysis for the determination of content of polysacchrides in Chinese yam. Methods： Polysacchrides in Chinese yam were extracted under three different treatments, such as amylase hydrolysis, immersion in warm water and boiling extraction. The content of polysacchrides was determined by titration and sulphuric acid-phenol spectrophotometric methods. Results： The contents of polysacchrides extracted by three above methods were 3.53%, 0.44% and 8.77%, respectively. Conclusions： The content of polysacchrides extracted by warm water immersion is too low. In contrast, the content of polysaccharides extracted by boiling extraction is too high due to so much starch inside. Compared with both extraction methods, amylase hydrolysis treatment of Chinese yam could remove the effect of starch in raw materials so that the extraction efficiency of polysacchrides was significantly improved. Therefore, enzymatic hydrolysis treatment is a simple and efficient method to extract polysacchrides in Chinese yam.

关 键 词：山药 淀粉酶 多糖 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]