甜菜渣功能糖的制备及单糖组成分析  

Preparation of functional sugar from beet pulp and analysis of its monosaccharide composition

作　　者：钱朋智[1] 张梅娟[2] 郭宏文[1] 王韬 王艳菊 QIAN Pengzhi;ZHANG Meijuan;GUO Hongwen;WANG Tao;WANG Yanju(College of Food and Bioengineering,Qiqihar University,Qiqihar 161006;College of Life Science and Agriculture and Forestry,Qiqihar University,Qiqihar 161006)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161006 [2]齐齐哈尔大学生命科学与农林学院,齐齐哈尔161006

出　　处：《中国食品添加剂》2022年第11期199-206,共8页China Food Additives

基　　金：齐齐哈尔市科技计划市校合作项目(SXSP-2020003);黑龙江省玉米深加工理论与技术重点实验室开放课题项目(SPKF202013);2020年度黑龙江省省属高等学校基本科研业务费科研项目(135509324)。

摘　　要：本研究对甜菜渣的水解工艺、中和工艺、脱色工艺、摇瓶发酵工艺和功能糖纯化工艺以及单糖组成进行了研究。结果表明,甜菜渣的最佳水解工艺为:固液比1∶9,硫酸浓度1.2%,温度122℃,时间120min。在此条件下,甜菜渣还原糖得率为24.84%。最佳中和工艺为:pH 3.5,脱色时间30min。最佳摇瓶发酵工艺为:脱色液浓度为75%,发酵时间6h能达到最好效果,葡萄糖含量由7.69%降至0.5%,去除率可达93.5%。纯化后的甜菜渣功能糖纯度为99.59%,离子色谱确定了其单糖组分主要为阿拉伯糖和木糖,两种单糖物质的量比为1.66∶1.00。本研究为甜菜渣的高附加值利用提供了新思路,为以后大规模生产提供理论依据和技术支持,具有重要的实践意义。The processes of hydrolysis,neutralization,decolorization,shake-flask fermentation,functional sugar purification and monosaccharide composition of sugar beet pulp were studied. The results showed that the optimum hydrolysis processes were as follows :the ratio of solid to liquid 1∶9,the concentration of sulfuric acid 24.84%,temperature 122 ℃ and time 120min. Under these conditions,the yield of reducing sugar of sugar beet pulp was 24.84%. The optimum neutralization process was pH 3.5 and time 30 min. The optimum shake-flask fermentation process was decolorization solution concentration 75% and fermentation for 6h. The content of glucose decreased from 7.69% to 0.5%,and the removal rate reached 93.5%. The purity of functional sugar was 99.59%,the hydrolysis sugar was composed of xylose and arabinose with ion chromatography,and the molar ratio of monosaccharide was 1.66∶1.00. This study provides a new idea for the use of sugar beet pulp with high added value;it provides a theoretical basis and technical support for large-scale production in the future.

关 键 词：甜菜渣 功能糖 单糖 木糖 阿拉伯糖 离子色谱 

分 类 号：TS202.3[轻工技术与工程—食品科学]