紫甘薯水溶性多糖的提取工艺优化及结构研究  

Extraction Optimization and Structure ofWater-Soluble Polysaccharides from Purple Sweet Potato

作　　者：李晨京 冯怡华 王春玲[1] LI Chen-jing;FENG Yi-hua;WANG Chun-ling(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《食品研究与开发》2022年第24期125-133,共9页Food Research and Development

基　　金：“十二五”国家科技支撑计划项目(2016YFD0401304)。

摘　　要：以紫甘薯为原材料,采用单因素和响应面试验对紫甘薯水溶性多糖的提取条件进行工艺优化,确定最佳提取率的工艺参数。采用Sepharose 4B凝胶对紫甘薯多糖进行分离纯化,并对纯化组分进行紫外扫描、红外光谱和单糖组成分析。结果表明,紫甘薯多糖提取的最佳条件:提取时间2.5 h、提取温度80℃和液料比15∶1(mL/g),提取率可达到9.03%。多糖经分离纯化后,得到分子量为2.63×10^(3) kDa的均一多糖(purple sweet potato polysaccharide,PSPP-A)。紫外吸收图谱显示PSPP-A在260 nm和280 nm处均无吸收峰,说明不含核酸和蛋白质。红外光谱检测到PSPP-A具有多糖的特征吸收峰,离子色谱分析显示PSPP-A由5种单糖构成,分别为鼠李糖、阿拉伯糖、半乳糖、葡萄糖和葡萄糖醛酸,且摩尔比为1.89∶8.45∶1.95∶1.13∶1。In this study,the extraction conditions of water-soluble polysaccharides from purple sweet potato were optimized using single-factor and response tests,and the process parameters giving the best extraction rate were determined.A Sepharose 4B gel was used to separate and purify purple sweet potato polysaccharides,and then ultraviolet(UV)light absorption scanning,IR Spectra and monosaccharide compositionwas performed.The results showed that the optimum extraction conditions for purple sweet potato polysaccharides were as follows:extraction time,2.5 h;extraction temperature,80℃;and extraction ratio 15∶1(mL/g).The extraction rate reached 9.03%under these conditions.Purple sweet potato polysaccharides were purified by Sepharose 4B to obtain a single polysaccharide component,PSPP-A,with a molecular weight of 2.63×10^(3) kDa.The UV light absorption spectrum showed that PSPP-A had no absorption peak at 260 nm and 280 nm,indicating that it did not contain nucleic acid or protein.The characteristic absorption peak of PSPP-A was determined by Fourier-transform infrared spectroscopy.Ion-exchange chromatography analysis showed that PSPP-A was composed of rhamnose,arabinose,galactose,glucose,and glucuronic acid,at a molar ratio of 1.89∶8.45∶1.95∶1.13∶1,respectively.

关 键 词：紫甘薯 水溶性多糖 单因素试验 响应面试验 紫外吸收 结构 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]