超高压制备黑茶多糖铁的化学组成与结构特性  

Chemical Composition and Structural Characteristics of Dark Tea Polysaccharide-iron Prepared by Ultra-high Pressure

作　　者：贾时荣 何洪 安风平 曾绍校[1,2] 王艺伟 宋洪波[1,2] JIA Shirong;HE Hong;AN Fengping;ZENG Shaoxiao;WANG Yiwei;SONG Hongbo(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省特种淀粉品质科学与加工技术重点实验室,福建福州350002

出　　处：《农产品加工》2022年第20期73-77,共5页Farm Products Processing

基　　金：福建省科技重大专项项目(2020NZ010011);福建农林大学茶产业链科技创新与服务体系项目(K1520011A07)。

摘　　要：以黑茶为原料提取多糖,对比研究传统加热法和常温超高压法制备黑茶多糖铁复合物的化学组成和结构特性差异。结果表明,超高压法制备的多糖铁复合物(DTPIC-HP)和加热法制备多糖铁复合物(DTPIC-HW)中铁含量分别为16.73%和12.77%;与黑茶多糖(DTP)相比,三者的单糖组成相同,但单糖比例发生不同变化,其中DTPIC-HP的中性糖与糖醛酸比例为2.15,显著小于DTPIC-HW的8.40。DTPIC-HP具有更好的化学组成和结构特性,潜在的应用潜力更佳。Dark tea was used as the raw material for extracting polysaccharide.The chemical composition and structural characteristics of the polysaccharide-iron complexes prepared by traditional heating and ultra-high pressure were investigated.The results showed that the iron content of the polysaccharide-iron complex(DTPIC-HP)generated by ultra-high pressure and the DTPIC-HW prepared by the heating method was 16.73%and 12.77%,respectively.Compared with dark tea polysaccharide(DTP),the monosaccharide composition of the three samples was the same,but the monosaccharide proportion was different.The ratio of neutral sugar to uronic acid in the DTPIC-HP was 2.15,significantly lower than 8.40 in the DTPIC-HW.Therefore,the DTPIC-HP had a better chemical composition and structural characteristics and potential applications.

关 键 词：黑茶 超高压 多糖铁 化学组成 结构特性 

分 类 号：TS202.3[轻工技术与工程—食品科学]