微波提取对胡萝卜中的多糖基本结构特征及固体形貌的影响

doi:10.7506/spkx1002-6630-201707001

摘要/Abstract

摘要： 研究微波提取对胡萝卜中的多糖基本结构特征及固体形貌的影响。采用沸水浴、微波两种方式提取胡萝卜中的多糖（分别记为WEP和MEP），通过基本理化性质测定、高效体积排阻色谱（high performance size exclusionchromatography，HPSEC）和单糖组成分析等方法比较了两者的基本结构特征，并采用扫描电子显微镜对两者的固体形貌进行表征。结果显示，WEP和MEP的中性糖、糖醛酸和总酚含量存在差异，两者均由半乳糖醛酸、半乳糖、葡萄糖、阿拉伯糖、鼠李糖组成，但MEP总糖含量更高并含有更多果胶类单糖；WEP和MEP的HPSEC图有一定相似性，但WEP中含有重均分子质量高达7.77×105 D的组分；WEP表现较为聚集的片状结构，而MEP组分则表现较为分散且主要为小片段状态。上述结果表明，两种不同提取方法所得到的多糖具有显著差异。

关键词: 胡萝卜, 多糖, 微波提取, 基本结构特征, 固体形貌

Abstract: In this paper, we investigated the effect of microwave extraction on structural characteristics and morphology of polysaccharides from carrot. Boiling water bath and microwave were used to extract carrot polysaccharide (the resulting products were denoted as WEP and MEP respectively). A comparative evaluation was made of the basic physical and chemical properties of the two polysaccharides. High size exclusion chromatography (HPSEC), monosaccharide composition analysis, and scanning electron microscope (SEM) were also used for the preliminary characterization of their morphology. The results showed that the contents of neutral sugar, uronic acid and total phenol were different in WEP and MEP. They were both composed of galacturonic acid, galactose, glucose, arabinose, and rhamnose, but the total sugar content of MEP was higher and contained more constituent monosaccharides of pectin. The HPSEC chromatogramsss of WEP and MEP had some similarity, but WEP exclusively contained a component with a relative molecular weight of up to 7.77 × 105 D. WEP displayed a more aggregated sheet structure, and its components were more dispersed and mainly present as small fragments. According to the results above, the polysaccharides obtained from two different extraction methods had significant differences.

Key words: carrot (Daucus carota L.), polysaccharide, microwave extraction, structural characteristics, morphology

中图分类号:

TS201.1

万宇俊，殷军艺，聂少平，石惠方，谢明勇. 微波提取对胡萝卜中的多糖基本结构特征及固体形貌的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201707001.

WAN Yujun, YIN Junyi, NIE Shaoping, SHI Huifang, XIE Mingyong. Impact of Microwave Extraction on Structural Characteristics and Morphology of Carrot (Daucus carota L.) Polysaccharide[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201707001.

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微波提取对胡萝卜中的多糖基本结构特征及固体形貌的影响

Impact of Microwave Extraction on Structural Characteristics and Morphology of Carrot (Daucus carota L.) Polysaccharide

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