提取剂对大豆果胶类多糖的提取率及性质影响  

Effect of Extractant on Extraction Rate and Properties of Soy Hull Pectic Polysaccharide

作　　者：刘贺[1,2] 李清华[1] 褚爽 刘俊山[1] 朱丹实[1,2] 惠丽娟[1,2] 王勃[1,2] 何余堂[1,2] 马涛[1,2] 

机构地区：[1]渤海大学化学化工与食品安全学院辽宁省食品安全重点实验室,锦州121013 [2]辽宁省高校重大科技平台"食品贮藏加工及质量安全控制工程技术研究中心",锦州121013

出　　处：《中国粮油学报》2016年第1期90-94,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31201385);锦州市科学技术计划(12A1B27)

摘　　要：采用间羟联苯法、比色法和流变学等方法,研究了提取剂(柠檬酸钠、柠檬酸、草酸铵、草酸和EDTA)对大豆果胶类多糖(SHPP)的提取率、钙敏性、半乳糖醛酸含量、透明度及流变学性质的影响。结果表明:提取剂的种类和质量浓度对SHPP的流变性质有较大影响;以柠檬酸钠和草酸铵为提取剂所得SHPP的品质较好,其中用2 mg/mL柠檬酸钠提取SHPP的提取率最大,为23.25%,1 mg/mL草酸铵提取的SHPP对钙离子敏感度最高,为19 mmol/L,0.5 mg/mL草酸铵提取所得SHPP半乳糖醛酸含量高达66.10%,但以0.5 mg/mL草酸铵提取的SHPP凝胶透明度较差;以柠檬酸、草酸和EDTA提取的SHPP综合品质较差。柠檬酸钠可作为提取剂应用于SHPP的提取工艺中,获得的SHPP综合品质较高。The effects of extractants （sodium citrate, citric acid, ammonium oxalate, oxalic acid and EDTA） on extraction rate, sensitivity to calcium, galacturonic acid content, transparency and rheological properties, respectively, of soy hull pectic polysaccharide （SHPP） had been investigated by meta - hydroxydiphenyl method, colorimetry and rheological properties. The results showed that the species and mass concentration of extractants has a great influence on rheological properties of SHPP. The quality of the SHPP, using sodium citrate and ammonium oxalate as the extractants, was excellent. The biggest extraction rate, produced by 2% sodium citrate, was 23.25%. SHPP extracted by 1% ammonium oxalate has the highest sensitivity to calcium （about 19 mmol/L）. The highest galacturonic acid content of the SHPP that was used 0.5% ammonium oxalate as the extractant was 66.10%. However, the gel transparency of SHPP which extracted with 0.5% ammonium oxalate is poor. The comprehensive quality of SHPP, produced by citric acid, oxalic acid and EDTA, was also unsatisfactory. Sodium citrate as the extractants can be applied to the extraction process of SHPP, and the quality of SHPP was great.

关 键 词：大豆果胶类多糖 提取率 钙敏性 半乳糖醛酸含量 透明度 流变学性质 

分 类 号：TS201.7[轻工技术与工程—食品科学]