黑小麦面粉戊聚糖的制备与理化性质分析  

Preparation and physicochemical property analysis of pentosans from black-grained wheat flour

作　　者：崔璨[1] 仪鑫 孙元琳[1,2] 

机构地区：[1]山西大学生命科学学院,山西太原030006 [2]运城学院生命科学系,山西运城044000

出　　处：《郑州轻工业学院学报（自然科学版）》2015年第1期10-13,共4页Journal of Zhengzhou University of Light Industry:Natural Science

基　　金：国家自然科学基金项目(31101244);山西省自然科学基金项目(2012011031-1);山西省高校优秀青年学术带头人支持计划

摘　　要：以黑小麦面粉为原料,分别采用水和Ba(OH)2溶液作为介质,提取黑小麦面粉中的水溶性戊聚糖(WEAX)和碱溶性戊聚糖(WUAX),运用离子色谱、高效液相色谱和红外光谱等对黑小麦面粉戊聚糖的理化性质进行分析.结果表明:WEAX的单糖组成主要为阿拉伯糖(Ara)和木糖(Xyl),并含有少量半乳糖(Gal),摩尔比Ara∶Xyl∶Gal=5.74∶11.64∶1,其取代度A/X为0.49,相对分子质量Mw为7.73×105;WUAX的单糖组成主要为Ara和Xyl,摩尔比Ara∶Xyl=1∶1.74,其A/X为0.57,Mw为6.56×104,表明WEAX的分支程度低于WUAX,但其Mw高于WUAX;红外光谱表明两种戊聚糖均存在糖类的特征吸收峰.Water extractable and alkali extractable pentosans from black-grained wheat were obtained by water and Ba（OH）2 aqueous solution,and the physicochemical properties were analyzed by ion exchange chromatography,high performance liquid chromatography and infrared spectroscopy.The results showed that the main sugar components of WEAX were arabinose （Ara）and xylose （Xyl）,with a small amount of galactose （Gal）.The molar ratio of Ara：Xyl：Gal was 5 .74：1 1 .64：1 .The substitution degree （A/X） of WEAX was 0.49 and the relative molecular weight （Mw）was 7.73 ×10^5 .WUAX was mainly composed of Ara and Xyl.The molar ratio of Ara：Xyl was 1：1.74.The A/X was 0.57 and the Mw was 6.56 ×10^4. These indicated WEAX had a lower substitution degree,but a higher Mw than WUAX.IR spectra showed that there were characteristic absorption peaks of sugar in the two kinds of pentosan.

关 键 词：黑小麦 戊聚糖 红外光谱 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程] O629.12[轻工技术与工程—食品科学与工程]