黑小麦面粉戊聚糖的部分酸水解特征与组成分析  

Hydrolytic Characteristics and Composition Analysis of Pentosans from Black-grained Wheat Flour

作　　者：孙元琳[1] 顾小红[2] 朱松[2] 崔璨[3] 马丽雅[1] 

机构地区：[1]运城学院生命科学系,山西运城044000 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [3]山西大学生命科学学院,太原030006

出　　处：《中国食品学报》2015年第4期227-232,共6页Journal of Chinese Institute Of Food Science and Technology

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：研究了黑小麦面粉戊聚糖(WEAX)的部分酸水解特征,并对其组成进行分析。分别采用0.02,0.05,0.1mol/L三氟乙酸(TFA)对WEAX进行部分酸水解,结合离子色谱和液-质联用等测试手段对WEAX及其水解产物的单糖组成、酯合阿魏酸和相对分子质量分布进行测定。结果表明,黑小麦面粉戊聚糖WEAX的糖残基主要由阿拉伯糖和木糖组成,其取代度为0.72,相对分子质量为1.21×106。WEAX经部分酸水解后,随着酸水解程度的增加,阿拉伯糖的含量逐渐降低,木糖的含量逐渐增加,取代度和相对分子质量不断下降。黑小麦面粉戊聚糖WEAX的主链由木糖连接形成木聚糖,阿拉伯糖位于侧链,并与阿魏酸分子通过酯键键合。Hydrolytic characteristics and composition of pentosans（WEAX） from black-grained wheat flour were analyzed. WEAX was hydrolyzed with 0.02, 0.05, and 0.1 mol/L trifluoroacetic acid（TFA）. The sugar composition, conjugated ferulic acid（FA） and average molecular weight（Mw） of WEAX as well as its partially acid-hydrolyzed fractions were determined by using HPAEC and LC/MS instruments. The results showed that the sugar constituents of WEAX were mainly Ara and Xyl, with an A/X ratio of 0.72 and a high Mw of 1.21×10^6. With the increase of hydrolytic degree, the content of Ara decreased gradually, whereas the content of Xyl increased. It also showed a continuous decreasing trend on A/X and Mw. It could be concluded that WEAX was a xylan backbone composed of Xyl residues, to which Ara was linked the backbone as side branches. In addition, ferulic acid was covalently associated with WEAX by the ester bond.

关 键 词：黑小麦 戊聚糖 部分酸水解 阿魏酸 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]