紫薯果胶类多糖的成分分析及稳定性研究  

Analysis of Components and Stability of Pectic Polysaccharides from Purple Sweet Potato

作　　者：唐婷[1] 韦璐[1] 赵琤[1] TANG Ting;WEI Lu;ZHAO Cheng(Guangxi Agricultural Vocational and Technical College,Nanning 530007,Guangxi,China)

机构地区：[1]广西农业职业技术学院,广西南宁530007

出　　处：《食品研究与开发》2021年第3期20-24,共5页Food Research and Development

摘　　要：以超声波辅助酶法提取及纯化紫薯果胶类多糖,并对其主要成分及稳定性进行分析。结果表明:所得紫薯果胶类多糖的干燥减量、酸不溶灰分、pH值、总半乳糖醛酸、酯化度、总糖、蛋白质含量分别为4.32%、0.32%、4.22、65.24%、31%、65%、1.02%,符合相关标准。测出所得紫薯果胶类多糖的重均分子量为70745 Da和968 Da。乳酸饮料稳定性试验中,紫薯果胶类多糖添加量为0.20%时,所得发酵乳酸饮料的沉淀率最低,口感好;紫薯果胶类多糖的添加量为0.25%时,稳定性R值最大,且变化小。The ultrasonic-assisted enzymatic extraction and purification of pectin polysaccharides from purple sweet potato were studied,the main components and stability were analyzed.The results showed that dry weight loss,ash,acid insoluble ash content,pH value,galacturonic acid content,degree of esterification,total sugar,protein content of the obtained pectin polysaccharides of purple sweet potato were 4.32%,0.32%,4.22,65.24%,31%,65%and 1.02%,weight-average molecule weight were 70745 Da and 968 Da.The addition amount of pectic polysaccharides was 0.20%,and had low sedimentation rate and good taste.The stability R was the best when the dosage of pectic polysaccharides value was 0.25%,and the change was the smallest.

关 键 词：紫薯 果胶类多糖 主要成分 稳定性 研究 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]