食品科学

• 基础研究 • 上一篇    下一篇

灵武长枣水提多糖结构特征及理化性质

刘晓连,李亚蕾*,罗瑞明,卢君逸   

  1. 宁夏大学农学院,宁夏 银川 750021
  • 出版日期:2013-08-15 发布日期:2013-09-03
  • 通讯作者: 李亚蕾

Structural Characterization and Physio-chemical Properties of Lingwu Long Jujube Polysaccharide

LIU Xiao-lian,LI Ya-lei*,LUO Rui-ming,LU Jun-yi   

  1. College of Agriculture, Ningxia University, Yinchuan 750021, China
  • Online:2013-08-15 Published:2013-09-03
  • Contact: LI Ya-lei

摘要:

运用红外光谱仪、旋光计、黏度计等对灵武长枣水提多糖进行结构特征及理化性质初探。红外光谱扫描图表明:6种灵武长枣水提多糖均含有典型多糖结构功能基团。旋光度实验表明:6种多糖的比旋光度分别为:+44.0、+27.0、+30.0、+19.0、+36.0、+22.0。溶解性实验表明:6种多糖的溶解性受温度的影响较大,且低温下不容易溶解,而pH值的影响较小。黏度实验表明:6种多糖溶液的黏度随其溶液质量浓度的增大而增大;随温度的升高而降低,但温度对其影响有一定的可逆性;随着剪切时间的增加而下降。

关键词: 灵武长枣水提多糖, 旋光度, 黏度, 溶解性

Abstract:

Structural characterization and physio-chemical properties of 6 long jujube polysaccharides were explored by
infrared spectroscopy, optical rotation meter and viscometer. Infrared spectroscopy showed that long jujube polysaccharide
had typical functional groups of polysaccharides. Optical rotation tests revealed the specific rotation degrees for 6 long
jujube polysaccharides of +44.0, +27.0, +30.0, +19.0, +36.0 and +22.0, respectively. Their solubility was greatly affected
by temperature. A low solubility at low temperature was observed. The viscosity of six long jujube polysaccharides was
increased with increasing concentration, but was reduced with increasing temperature and the temperature effect was
reversible. Moreover, the viscosity was also negatively related to shearing force.

Key words: polysaccharide, optical rotation, viscosity, solubility

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