黄蜀葵胶中的糖分析

doi:10.7506/spkx1002-6630-201106059

食品科学 ›› 2011, Vol. 32 ›› Issue (6 ): 256-260.doi: 10.7506/spkx1002-6630-201106059

黄蜀葵胶中的糖分析

王雪梅，施文婷，吴迷迷，汪莹莹

安徽大学化学化工学院，安徽省绿色高分子重点实验室

收稿日期:2010-05-07 修回日期:2011-02-11 出版日期:2011-03-25 发布日期:2011-03-03
通讯作者: 王雪梅 E-mail:wangxm929@yahoo.com.cn

Saccharide Analysis of Abelmoschus manihot Gum

WANG Xue-mei，SHI Wen-ting，WU Mi-mi，WANG Ying-ying

Key Laboratory of Environment-Friendly Polymer Materials of Anhui Provice, College of Chemistry and Chemical Engineering,
Anhui University, Hefei 230039, China

Received:2010-05-07 Revised:2011-02-11 Online:2011-03-25 Published:2011-03-03
Contact: WANG Xue-Mei E-mail:wangxm929@yahoo.com.cn

摘要/Abstract

摘要： 目的：分析不同来源的黄蜀葵胶中的糖含量、多糖相对分子质量及其单糖组成。方法：采用3,5-二硝基水杨酸比色法测定4种黄蜀葵胶中还原糖、总糖和总多糖的含量，并解析其红外吸收光谱图；凝胶渗透色谱法测定纯化后的4种多糖的相对分子质量，气相色谱法分析其单糖组成。结果：4种黄蜀葵胶的还原糖质量分数分别为51.07%、9.00%、53.94%和11.46%，总糖质量分数分别为79.95%、78.99%、91.98%和61.13%，总多糖质量分数分别为28.88%、69.99%、38.04%和49.67%；红外谱图显示AMG-1、AMG-3中主要含α-D-吡喃葡萄糖，AMG-2和AMG-4中主要含有甘露糖；4种黄蜀葵胶中多糖的峰值相对分子质量分别为3.91×103、5.36×105、3.87×103和5.12×105；4种样品均含有甘露糖、葡萄糖和半乳糖，其物质量之比分别为0.42:1.00:0.27、1.00:0.15:0.54、0.27:1.00:0.15和1.00:0.12:0.48。结论：不同来源的黄蜀葵胶在还原糖、总糖和总多糖的含量，多糖相对分子质量及其单糖组成上均存在较大差异。

关键词: 黄蜀葵胶, 糖, 含量, 相对分子质量, 组成

Abstract: Objective: To analyze the contents of saccharides, the molecular weights of polysaccharides and monosaccharide composition of Abelmoschus manihot gum (AMG) from four different sources. Methods: The contents of reducing sugars, total saccharides and polysaccharides in four kinds of AMG samples were determined by 3,5-dinitros-alicylic acid (DNS) colorimetric method. Infrared spectra (IR) of AMG samples were also analyzed. The molecular weights of polysaccharides in purified AMG samples were characterized by gel permeation chromatography (GPC), and the monosaccharide composition of AMG samples were analyzed by gas chromatography (GC). Results: The contents of reducing sugars were 51.07%, 9.00%, 53.94% and 11.46%, respectively; the contents of total saccharides were 79.95%, 78.99%, 91.98% and 61.13%, respectively; and the contents of polysaccharides were 28.88%, 69.99%, 38.04% and 49.67%, respectivly, in four kinds of AMG samples. Infrared spectra indicated that AMG-1 and AMG-3 were mainly composed of α-D-glucopyranose, while AMG-2 and AMG-4 were mainly composed of mannose. The peak molecular weights of AMG polysaccharides were 3.91 × 103, 5.36 × 105, 3.87 × 103 and 5.12 × 105, respectivly. All four kinds of AMG samples contained mannose, glucose and galactose; and their molar ratios were 0.42:1.00:0.27, 1.00:0.15:0.54, 0.27:1.00:0.15 and 1.00:0.12:0.48, respectivly. Conclusion: The contents of reducing sugars, total saccharides and polysaccharides, the molecular weights of polysaccharides and monosaccharide composition apparently differ among AMG gums from different sources.

Key words: Abelmoschus manihot gum, saccharide, content, molecular weight, composition

中图分类号:

O657

王雪梅，施文婷，吴迷迷，汪莹莹. 黄蜀葵胶中的糖分析[J]. 食品科学, 2011, 32(6 ): 256-260.

WANG Xue-mei，SHI Wen-ting，WU Mi-mi，WANG Ying-ying. Saccharide Analysis of Abelmoschus manihot Gum[J]. FOOD SCIENCE, 2011, 32(6 ): 256-260.

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黄蜀葵胶中的糖分析

Saccharide Analysis of Abelmoschus manihot Gum

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