食品科学 ›› 2018, Vol. 39 ›› Issue (20): 278-286.doi: 10.7506/spkx1002-6630-201820040

• 工艺技术 • 上一篇    下一篇

黄梨渣多糖的提取、分离纯化和结构鉴定

陈树俊,李佳益,王翠连,张君梅,李乐,石玥   

  1. (山西大学生命科学学院,山西?太原 030006)
  • 出版日期:2018-10-25 发布日期:2018-10-24
  • 基金资助:
    山西省重点研发计划项目(201603D221033-1)

Extraction, Purification and Structural Characterization of Polysaccharides from Pear Pomace

CHEN Shujun, LI Jiayi, WANG Cuilian, ZHANG Junmei, LI Le, SHI Yue   

  1. (College of Life Science, Shanxi University, Taiyuan 030006, China)
  • Online:2018-10-25 Published:2018-10-24

摘要: 研究黄梨渣中多糖提取、分离纯化的方法,并对其相对分子质量、单糖组成及其基本结构进行初步分析。结果表明:超声辅助提取法的最优条件为料液比1∶13(g/mL)、超声时间60?min、超声功率132?W、超声温度57?℃,此条件下的多糖提取量最高,为62.375?mg/g。Sevag法与木瓜蛋白酶联合去除蛋白的方法效果最佳,蛋白脱除率和多糖损失率分别为75%和24.71%,工艺操作简易、省时,最大限度去除蛋白质的同时可保证多糖得率。H2O2法脱色率最高达78.56%,且多糖损失率最低仅为25.86%。DEAE-52纤维素柱层析纯化后得到梨渣多糖的主要成分为LPB-C组。经测定,LPB-C组的黏均分子质量为8.47×104?g/mol,由甘露糖、葡萄糖、鼠李糖、木糖4?种单糖组成,物质的量比为3.3∶2.3∶10.6∶23.2,是一种含有β糖苷键的吡喃型多糖。该研究为今后黄梨渣的进一步开发和利用提供一定参考。

关键词: 黄梨渣, 多糖, 提取, 分离纯化, 结构鉴定

Abstract: This study was concerned with the extraction, separation and purification of polysaccharides from pear pomace from juice processing and the analysis of their relative molecular mass, monosaccharide composition and structures. The results showed that a maximum yield of polysaccharides of 62.375 mg/g was obtained by ultrasonic-assisted extraction method under the following conditions: ratio of water to material 1:13 (g/mL), extraction time 60 min, ultrasonic power 132 W and extraction temperature 57 ℃. The best efficiency of protein removal from the polysaccharides was achieved using the Sevag method combined with papain; the process was easy to operate and time saving and led to maximum removal efficiency (75%) while reducing polysaccharide loss (24.71%). A maximum decolorization rate of 78.56% and a minimum polysaccharide loss of 25.86% were obtained by H2O2 treatment. A homogenous polysaccharide (LPB-C) was obtained after purification of the crude extract by DEAE-52 cellulose column chromatography. The viscosity average molecular mass of LPB-C was determined to be 8.47 × 104 g/mol, consisting of mannose, glucose, rhamnose and xylose in a molar ratio of 3.3:2.3:10.6:23.2. LPB-C was identified as a pyranoid polysaccharide containing beta glycosidic bonds. These results provide a basis for the development and utilization of pear pomace.

Key words: pear residue, polysaccharide, extraction, separation and purification, structural characterization

中图分类号: