超微粉碎对油菜花粉多糖溶出率的影响 |
| |
引用本文: | 姚秋萍,马玉芳,马亚丽,李健,黄一帆. 超微粉碎对油菜花粉多糖溶出率的影响[J]. 中兽医医药杂志, 2008, 27(5): 15-17 |
| |
作者姓名: | 姚秋萍 马玉芳 马亚丽 李健 黄一帆 |
| |
作者单位: | 1. 福建农林大学食品科学学院,福建福州,350002 2. 福建农林大学动物科学学院 |
| |
摘 要: | 目的:比较不同浸提时间下油菜花粉超微粉和普通粉多糖溶出率的差异。方法:采用苯酚-硫酸法检测多糖含量,红外光谱法测定多糖结构。结果:油菜花粉超微粉多糖的溶出量和溶出速度都大于油菜花粉普通粉。超微粉碎和普通粉碎所得的油菜花粉多糖其主要官能团没有差异。结论:超微粉碎技术能显著提高油菜花粉多糖的溶出量和溶出速度,在油菜花粉多糖提取过程中的应用是可行的。
|
关 键 词: | 超微粉碎 油菜花粉 多糖 溶出率 |
Influence of ultramicro-pulverization on polysaccharide dissolubility of pollen of Brassica campestris L. |
| |
Affiliation: | YAO Qiu-ping,(College of Food Science,Fujun Agriculture and Forestry University,Fuzhou Fujian 350002,China) |
| |
Abstract: | Objective:To compare the polyssccharide dissolubility of different time in the compound of pollen of Brassica campestris L.Methods:Phenol-sulfuric acid method was employed to determine polysaccharide contents,infrared spectrum was used to analyse polysaccharide structuze.Resnlts:The dissolution amount and dissolution velocity of pollen of Brassica campestris L.in the ultramicro-powder were sinificantly increased compared with those of ordinary powder .IR spectrum proved that the primary groups of polyssccharide had no difference beiween tow kindo of powder,Conclusion:Ultramicro-pulvecization could remarkably increase the polysacharide dissolubility of pollen of Brassica campestris L. |
| |
Keywords: | Ultramicro-pulverization pollen of Brassica campestris L. polyssccharide dissolubility |
本文献已被 维普 万方数据 等数据库收录! |
|