枸杞多糖与枸杞多糖糊精混合物鉴别方法探索  

Identif ication method in LBP and LBP -dextrin blends

作　　者：潘妍[1] 罗红霞[1] 肖海峻[1] 王昌涛[2] 

机构地区：[1]北京农业职业学院食品与生物工程系,北京102442 [2]北京工商大学植物资源研究开发北京市重点实验室,北京100048

出　　处：《食品科技》2013年第5期327-329,334,共4页Food Science and Technology

基　　金：北京市科技新星项目(2008B08);"中青年骨干人才培养计划"项目(PHR20110873)

摘　　要：探索枸杞多糖与枸杞多糖糊精混合物的鉴别方法。用硫酸苯酚法测总糖含量,枸杞多糖糊精混合物总糖含量高于枸杞多糖;且随着糊精比例的增加,其总糖含量成比例增加。用气相色谱法研究其单糖组分,结果表明糊精由单一的单糖构成,此单糖为葡萄糖;枸杞多糖由多种单糖构成,添加糊精的枸杞多糖其中葡萄糖所占比例增加。两种方法均能有效鉴别枸杞多糖中是否添加糊精。Focused the method of identification Lycium barbarum polysaccharide （LBP） and Lycium barbarum polysaccharide-dextrin blends （LBP-dextrin blends）. The content of total sugar is determinated by the phenol-sulfuric acid method. The result showed that the total sugar content of LBP-dextrin blends was higher than LBP, and the total sugar content of LBP-dextrin blends increased with the content of dextrin. Gas chromatographic was used to analyse the monosaccharide constituents. It demonstrated that dextrin consist of single monosaccharide constituent, which was glucose, LBP consist of several monosaccharide constituents. The glucose content of LBP-dextrin blends was higher than LBP. Both methods were effective to identify LBP and LBP-dextrin blends.

关 键 词：枸杞多糖 糊精 气相色谱 

分 类 号：TS207[轻工技术与工程—食品科学]