菠萝皮戊聚糖的超声波辅助提取及理化性质研究  

Study on ultrasound-assisted extraction and properties of pentosans in pineapple peel

作　　者：吴靖[1] 黄恵华[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品工业科技》2010年第4期260-262,265,共4页Science and Technology of Food Industry

基　　金：粤港关键领域重点突破项目(2007498612)

摘　　要：采用超声波强化碱液提取分离了菠萝皮中戊聚糖成分,通过DEAE-Cellulose(OH-)柱层析进行纯化,初步分析了菠萝皮戊聚糖的理化性质。结果表明:菠萝皮戊聚糖超声波提取的最佳条件为:超声功率160W,超声时间90min,NaOH浓度2%,碱提温度25℃,凝胶柱层析得到两种纯化戊聚糖。凝胶渗透色谱GPC分析表明,菠萝皮戊聚糖-2是两种物质的混合物,重均分子量分别是166889Da和11837Da;紫外分析表明,菠萝皮戊聚糖-2不含蛋白质和核酸类物质;红外分析表明,其具有典型的多糖吸收图谱。The pentosans in pineapple peel were obtained by alkali extraction assisted with ultrasonic technology and purified through DEAE-Cellulose （OH-） column.The optimal conditions of pineapple pentosans ultrasonic extraction were： ultrasonic power 160W, ultrasonic time 90min, concentration of NaOH 2%, alkali extracting temperature of 25℃.Two fractions of pineapple pentosans powders by freeze-drying were obtained. Pineapple pentosans-2 was found contained two compounds with the molecular weight of 166889 and 11837 respectively by gel permeation chromatography.Pineapple pentosans-2 was also found not composed of protein and nucleic acid by UV analysis and showed a typical polysaccharide FT-IR spectrum profile.

关 键 词：超声波 戊聚糖 提取 柱层析 

分 类 号：TS201.1[轻工技术与工程—食品科学]