壳寡糖制备过程中还原糖的全自动电化学测定  

Automatic electrochemical determination of reducing sugar during the preparation of chitosan oligosaccharide

作　　者：李雪梅[1,2] 史建国[1,2] 郑晖[1] 马耀宏[1,2] 李秋顺[1] 

机构地区：[1]山东省科学院生物研究所,山东济南250014 [2]山东省生物传感器重点实验室,山东济南250014

出　　处：《食品工业科技》2012年第12期87-89,92,共4页Science and Technology of Food Industry

基　　金：山东省科技攻关项目(S2007GG10002004);山东省自然科学基金(Y2007D54);济南市青年科技明星计划(20080121);山东省博士后专项创新基金

摘　　要：采用还原糖电化学分析仪测定壳寡糖制备过程中还原糖的含量。仪器线性范围0.005%～0.500%氨基葡萄糖,检测限为0.005%。通过还原糖含量的变化,研究了不同酶促条件如温度、pH、底物浓度对反应的影响,优化了酶解工艺,并得到酶促反应中还原糖浓度变化与产物聚合度的关系。通过实验发现,还原糖电化学分析仪适合测定壳寡糖制备过程低浓度还原糖,仪器方法快速、准确、灵敏度高。Reducing sugar was measured using reducing sugar electrochemical analyzer during the preparation of chitosan oligosaccharide.The linear range of glucosamine was from 0.005% to 0.500%,and detection limit was 0.005%.The effect of different enzymatic conditions such as temperature,pH,substrate concentration on the reaction were researched by changes of reducing sugar content.The enzymatic hydrolysis process had been optimized.The relationship between the degree of polymerization of the product and the reducing sugar concentration was got.Reducing sugar electrochemical analyzer could determine reducing sugar of low concentrations during the preparation of chitosan oligosaccharide,it was fast,accurate,high sensitivity.

关 键 词：壳寡糖 还原糖 电化学测定 酶解 

分 类 号：TS201.23[轻工技术与工程—食品科学]