秋葵多糖的提取及单糖组分的分析  

Extraction of Polysaccharide from Okra and Analysis of Monosaccharide Components

作　　者：侯晓杰 王喜萍[1] 周铭雪 王爽[1] Hou Xiaojie;Wang Xiping;Zhou Mingxue;Wang Shuang(Jilin Agricultural Science and Technology University,Jilin 132109,China)

机构地区：[1]吉林农业科技学院

出　　处：《现代食品》2019年第8期176-178,192,共4页Modern Food

基　　金：吉林省大学生科技创新项目(编号:2018034)

摘　　要：利用超声波的提取法优化秋葵中的多糖提取工艺,对其中单糖组分进行HPLC法分析。结果表明,秋葵多糖的最佳提取方法为:温度为70℃、时间15min、料液比1∶40,多糖得率最高,为6.88%。秋葵中各单糖占总糖含量为:鼠李糖34.44%、葡萄糖醛酸24.12%、甘露糖10.84%、葡萄糖4.68%。With okra as raw materials, the use of ultrasonic assisted extraction, the extraction process of polysaccharide in okra are optimized, the HPLC method for determination of okra monosaccharide composition of polysaccharides, the results showed that the optimum conditions of okra polysaccharides is temperatureis 70 ℃, time of 15 min, and solid-liquid ratio of 1 ∶ 40, polysaccharide yield the highest, 6.88%. The contents of rhamnose, glucuronic acid, mannose and glucose were 34.44%, 24.12%, 10.84% and 4.68%, respectively.

关 键 词：秋葵 多糖 提取 单糖 

分 类 号：TS201.2[轻工技术与工程—食品科学]