蕨根淀粉的组分分离和纯化研究  

Fractionation and Purification of Fern Root Starch

作　　者：孟凡冰[1] 陈恋[1] 钟耕[1,2] 吴应梅[1,3] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716 [3]重庆三峡学院生物系,重庆404000

出　　处：《中国粮油学报》2011年第1期56-60,共5页Journal of the Chinese Cereals and Oils Association

基　　金：重庆市科技攻关项目(CSTC;2009AC5183)

摘　　要：以蕨根淀粉为原料,采用有机溶剂低温重结晶法和凝胶色谱分析对蕨根淀粉的分级和纯化进行了研究。结果表明:用正丁醇重结晶法重结晶8次和5次,可以得到高纯度的蕨根直链和支链淀粉。蕨根直链淀粉和支链淀粉与碘络合物的最大吸收波长分别为640 nm和547 nm,直链淀粉和支链淀粉的蓝值分别为0.91和0.13,均处于相应的分布范围,表明纯化后蕨根直链和支链淀粉的纯度高。蕨根直链淀粉和支链淀粉的分子质量范围均小于玉米直链淀粉和支链淀粉。采用分光光度法测定蕨根淀粉含直链淀粉为25.38%,高于玉米淀粉的20.33%。Fern root starch was fractionated and purified by the methods of organic solvent,low temperature recrystallization and gel permeation.Results：Pure fern root amylose and amylopectin can be obtained,respectively after 8 times and 5 times recrystallization with n-butyl alcohol solvent.The adsorption wavelengths λmax of the amylose-iodine complex and the amylopectin-iodine are 640 nm and 547 nm,respectively,and their blue values are 0.91 and 0.13,respectively,all in corresponding range.It indicates that the fern root amylose and amylopectin obtained are of high-purity.The amylose contents of fern root starch and cornstarch are 25.38% and 20.33%,separately.

关 键 词：蕨根淀粉 分级 纯化 研究 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]