[1]伍毅,张雪,彭湃,等. 大枣多糖酶解提取及结构初步解析[J].西北林学院学报,2018,33(5):185-188.[doi:10.3969/j.issn.1001-7461.2018.05.29]
 WU Yi,ZHANG Xue,PENG Pai,et al. Enzymatic Extraction and Structure Elucidation of Jujube Polysaccharides[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2018,33(5):185-188.[doi:10.3969/j.issn.1001-7461.2018.05.29]
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 大枣多糖酶解提取及结构初步解析()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第33卷
期数:
2018年第5期
页码:
185-188
栏目:
出版日期:
2018-09-30

文章信息/Info

Title:
 Enzymatic Extraction and Structure Elucidation of Jujube Polysaccharides
文章编号:
1001-7461(2018)05-0185-04
作者:
 伍毅张雪彭湃张强*
 (陕西省经济植物资源开发利用重点实验室,西北农林科技大学 林学院,陕西 杨陵 712100)
Author(s):
 WU YiZHANG XuePENG PaiZHANG Qiang*
 (Shaanxi Province Key laboratory of Economical Plant resource utilization,College of Forestry,Northwest A&F University,Yangling,Shaanxi 712100,China)
关键词:
 多糖果胶酶红外光谱阿拉伯糖
Keywords:
Zizyphus jujuba polysaccharid pectinase IR araban
分类号:
S665.1
DOI:
10.3969/j.issn.1001-7461.2018.05.29
文献标志码:
A
摘要:
 多糖是大枣中重要的活性成分,酶解提取法与结构解析是大枣多糖研究的热点。采用酶解法提取大枣多糖,研究了酶的种类与比例、料液比、pH、酶解时间、酶添加量等因素对大枣多糖得率的影响,并利用离子色谱、凝胶色谱、红外色谱初步解析了酶解提取的大枣多糖的结构。结果表明,果胶酶在供试5种生物酶中酶解提取大枣多糖得率最高,果胶酶和酸性蛋白酶以7∶3(ww)组成的复合酶协同作用较高;在料液比1∶7、pH 5、酶解时间1.5 h、复合酶添加量5 mg·g-1枣的条件下,大枣多糖得率较高,达4.56 g·100 g-1枣。酶解提取的大枣多糖含有多种聚糖,为中性多糖,重均分子量14 600 g·mol-1,数均分子量4 050 g·mol-1,主要的单糖有阿拉伯糖59.30%(摩尔比)、半乳糖21.67%、葡萄糖8.93%、鼠李糖8.06%。红外光谱显示该多糖含有聚鼠李半乳糖结构。
Abstract:
 Polysaccharides is an important bioactive component in jujube (Zizyphus jujuba).The extraction process and structure of jujube polysaccharides were studied.The results showed that pectinase was a suitable enzyme for the extraction of jujube polysaccharides.The combination of pectinase and acidic protease with the mass ratio 7∶3 showed a higher synergistic effect.Uunder this combination,the yield reached 4.56 g/100 g dry jujube with the process condition of enzyme dosage 5 mg/g,time 1.5 hour,solid to liquid ratio of 1∶7 (g/mL),pH 5.The polysaccharides included several types,and all of them were neutral polysaccharides.The Mw of the carbohydrate was 14 600 g/mol,and 4 050 g/mol of Mn.The polysaccharides were mainly composed of 59.30% (mol/mol) arabinose,21.67% galactose,8.93% glucose,and 8.06% rhamnose.The IR spectrum indicated that the jujube polysaccharides had the structure of rhamnogalactan.

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备注/Memo

备注/Memo:
 收稿日期:2017-11-15修回日期:2018-01-22
基金项目:陕西省农业科技创新与攻关项目(2015NY052)。
作者简介:伍毅,男,硕士研究生,研究方向:植物资源加工利用。E-mail:fiveone510@163.com
*通信作者:张强,男,博士,副教授,研究方向:植物资源加工利用。E-mail:zhangjack2003@aliyun.com
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