红枣多糖水解工艺优化及其产物吸湿性能、保湿性能研究  

Optimization of jujube polysaccharide hydrolysis technology and study on hygroscopicity,moisture retention of products

作　　者：纵伟[1,2] 付玉洁[1,2] 张康逸[2,3] 张丽华[1,2] 董宇[1,2] 刘梦培[1,2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001 [2]食品生产与安全河南省协同创新中心,河南郑州450001 [3]河南省农业科学院,河南郑州450000

出　　处：《轻工学报》2016年第1期23-28,共6页Journal of Light Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD36B07);河南省高等学校食品加工与安全重点学科开放实验室开放基金项目(2013);国家大学生创业训练计划项目(201410462025);郑州轻工业学院大学生创新实验项目(2014DC025)

摘　　要：以还原糖得率为指标,研究了水解时间、水解温度和硫酸浓度对红枣多糖水解的影响,在单因素试验的基础上采用正交试验优化红枣多糖水解的工艺条件;对水解产物的吸湿性能和保湿性能进行研究,并考察主要水解产物还原糖含量与其吸湿性能和保湿性能之间的相关性.结果表明:红枣多糖水解的最佳工艺条件为水解时间120 min,水解温度70℃,硫酸浓度0.15 mol/L,在此条件下还原糖得率为97.56%;红枣多糖水解产物具有较强的吸湿性和保湿性,相同条件下与甘油差异不显著;水解产物的吸湿性能、保湿性能与还原糖含量均呈正向线性相关,且线性相关系数分别为0.905和0.919.红枣多糖水解产物在食品、化妆品生产领域有很好的应用前景.Using reducing sugar yield as index, the effect of hydrolysis time, hydrolysis temperature and sulfuric acid concentration on jujube polysaccharide hydrolysis was studied. Based on single factor test, orthogonal test was used to optimize the jujube polysaccharide hydrolysis conditions. Then the hygroscopicity, moisture retention of hydrolysis product were studied. And the correlation between the reducing sugar content of hydrolysis product and its hygroscopicity and moisture retention was investigated. The results showed that the optimization conditions of jujube polysaccharide hydrolysis were as follows： hydrolysis time 120 min, hydrolysis temperature 70 ℃, sulfuric acid concentration 0.15 mol/L. Under this condition, the reducing sugar yield was 97.56%. The jujube polysaccharide hydrolysis products had good hygroscopicity and moisture retention, no significant difference than that of glycerol in the same conditions. The hygroscopicity and moisture retention of hydrolysis product had positively linear correlation with reducing sugar content, and the linear correlation coefficient were 0.905 and 0. 919, respectively. The jujube polysaccharide hydrolysis products had a good application prospect in the field of food and cosmetics production.

关 键 词：红枣多糖 水解产物 吸湿性 保湿性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]