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食品与发酵工业  2017, Vol. 43 Issue (12): 150-156    DOI: 10.13995/j.cnki.11-1802/ts.014465
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不同提取方法对马铃薯果胶多糖组成特性的影响
王文霞* 张显斌 张慧君 韩国栋
齐齐哈尔大学食品与生物工程学院  黑龙江省普通高校农产品加工重点实验室,黑龙江省齐齐哈尔市,  161006
Effect of different extraction methods on the composition characters of potato pectic polysaccharide
WANG Wen-xia*, ZHANG Xian-bin, ZHANG Hui-jun, HAN Guo-dong
College of Food and Biology Engineering,Qiqihar University, Key Laboratory of Processing Agricultural Products ofHeilongjiangProvince,Qiqihar161006,China
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摘要 以马铃薯渣为原料,采用酶法脱除淀粉和蛋白质,分别以盐酸法、柠檬酸法、碱性磷酸盐法和复合盐法从马铃薯渣中提取果胶,经超滤、乙醇沉淀和冷冻干燥得到4种马铃薯果胶多糖。研究不同的提取方法对马铃薯果胶多糖提取收率、组成特性的影响。结果表明:碱性磷酸盐法和复合盐法提取果胶得率高(分别为29.89和21.01%)、半乳糖醛酸含量高(分别为29.71%和31.57%)。碱性磷酸盐法提取果胶的中灰分含量(22.38%)显著高于其它3种果胶多糖(2.09%~2.48%)。4种工艺提取得马铃薯果胶是低甲氧基果胶;蛋白质含量低于3.0%,没有显著差异;中性单糖组成主要包括半乳糖,还含有少量的阿拉伯糖、鼠李糖和葡萄糖。马铃薯果胶多糖的峰值分子质量在1.65×104~1.17×106u左右,为非均一多糖。红外光谱显示,4种方法提取得马铃薯果胶均具有果胶的特征官能团。研究对马铃薯果胶的开发及生产具有理论及实践意义。
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关键词:  马铃薯果胶多糖  提取方法  提取率  组成特性    
Abstract: Four potato pectin polysaccharides were extracted from potato residue which had been adopted the enzymatic removal of starch and protein by hydrochloric acid solution , citric acid solution, alkaline phosphate solution and compound salt solution respectively; furthermore, ultra-filtrated, precipitate by ethanol and lyophilized. Effect of different extraction methods on yield, the composition characters of potato pectic polysaccharide were researched. The results show that the bigger extraction yield, produced by alkaline phosphate and compound salt extraction ,were 29.89% and 21.01% , respectively. The bigger galacturonic acid content of pectic polysaccharide that was used alkaline phosphate solution and compound salt solution were 29.71% and 31.57% , respectively. The ash content of pectic polysaccharide that was used alkaline phosphate solution (22.38%) is significantly higher than other three kinds of one (2.09%-2.48%). Pectic polysaccharide extracted by four kinds of processing methods was of low-methoxyl pectin. There was no significant difference between protein content of four kinds of pectic polysaccharide (less than 3.0%).Galactose was the major neutral monosaccharide units along with a small portion of arabinose, rhamnose and glucose. The molecular weights (Mp) of four pectic polysaccharide that was hetetopolysaccharide ranged from 1.65×104u to 1.17×106u.The infrared spectra showed that all pectins extracted from potato had typical functional groups of pectin. The research has theoretical and practical significance of development and production of potato pectin.
Key words:  Potato pectic polysaccharide    Extraction method    Extraction yield    Composition characters
               出版日期:  2017-12-25      发布日期:  2018-01-08      期的出版日期:  2017-12-25
通讯作者:  王文霞,硕士,教授,研究方向:农产品副产物精深加工。E-mail:wangwenxia1963@163.com。   
作者简介:  王文霞,硕士,教授,研究方向:农产品副产物精深加工。E-mail:wangwenxia1963@163.com
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