红枣多糖提取、分离与纯化研究进展  

Advances in Extraction,Separation and Purification of Jujube Polysaccharides

作　　者：杨燕敏 高琳[1] 张仁堂[1] 张东旭 郑振佳[1] YANG Yan-min;GAO Lin;ZHANG Ren-tang;ZHANG Dong-xu;ZHENG Zhen-jia(College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Taian 271018, Shandong, China)

机构地区：[1]山东农业大学食品科学与工程学院山东省高校食品加工技术与质量控制重点实验室

出　　处：《食品研究与开发》2019年第18期204-208,共5页Food Research and Development

基　　金：山东省重点研发计划项目(2016GNC113015);山东省2017年度农业重大应用技术创新项目;2018年烟台市科技计划项目(2018ZDCX014)

摘　　要：红枣营养丰富,具有多种保健功能。多糖为红枣的重要功能成分,在多糖纯化检测过程中易受蛋白质、色素等杂质的干扰并影响测定结果,提高多糖的纯度和降低多糖损失率是多糖研究中的重要关键步骤。该文总结红枣多糖的提取及分离纯化方法,并分析目前存在的问题,为今后红枣多糖的制备、检测与功能性评价及相关食品的开发提供参考。Jujube is rich in nutrition and has many health functions.Polysaccharide is an important functional component of jujube.It is easy to be interfered by protein, pigment and other impurities in the process of polysaccharide purification and detection.Improving the purity of polysaccharide and reducing the loss rate of polysaccharide are the key steps in polysaccharide research.The paper summarized the extraction, isolation and purification methods of jujube polysaccharides, and analyzed the existing problems, in order to provide reference for the preparation, detection and functional evaluation of jujube polysaccharides and related food development.

关 键 词：红枣 多糖 提取 分离 纯化 

分 类 号：TQ281[化学工程—有机化工]