|
|||||
|
|
| 微波提取法对樱桃、猕猴桃和枸杞多糖特性的影响 | |
| 引用本文： | 范会平,符 锋,Giuseppe Mazz,胡小松,廖小军. 微波提取法对樱桃、猕猴桃和枸杞多糖特性的影响[J]. 农业工程学报, 2009, 25(10): 355-360. DOI: 10.3969/j.issn.1002-6819.2009.10.064 |
| 作者姓名： | 范会平 符 锋 Giuseppe Mazz 胡小松 廖小军 |
| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,农业部果蔬加工重点开放实验室,果蔬加工教育部工程研究中心,北京,100083 2. 河南省粮油饲料产品质量监督检验站,郑州,450008 3. Pacific Agri-Food Research Centre,Agriculture and Agri-Food Canada,Summerland,British Columbia V0H 1Z0,Canada |
| 基金项目： | 农业部“948”项目——果胶产业化关键技术（No.2005-Z33）； Agriculture and Agri-Food Canada Project: Green Separation and Conversion Processes for Bioproducts-Isolation； 国家留学基金管理委员会 “2007年国家建设高水平大学公派研究生项目”资金支持 |
| 摘 要： | 微波提取是近年来发展迅速的天然产物提取技术之一。为考察微波提取对多糖得率、结构及生物学功能的影响，论文采用微波功率1 000 W和提取温度140℃，以不同提取时间5，10 和20 min分别对樱桃、猕猴桃和枸杞中多糖进行提取。结果表明，微波提取多糖的得率、相对分子质量和抗氧化性低于传统提取方法，随着微波提取时间延长，多糖相对分子质量逐步降低，但多糖得率与抗氧化性无显著变化；微波提取得到的多糖在单糖组成上与传统提取方法有一定的差异。该研究结果对应用微波提取水果多糖条件的选择及多糖品质控制有一定的参考价值。 |
| 关 键 词： | 提取，多糖，分子质量，微波装置，单糖组成，抗氧化性 |
| 收稿时间： | 2009-06-15 |
| 修稿时间： | 2009-08-05 |
Effects of microwave extraction on characteristics of polysaccharides from cherry, kiwi and wolfberry |
|
| Fan Huiping,Fu Feng,Giuseppe Mazz,Hu Xiaosong and Liao Xiaojun. Effects of microwave extraction on characteristics of polysaccharides from cherry, kiwi and wolfberry[J]. Transactions of the Chinese Society of Agricultural Engineering, 2009, 25(10): 355-360. DOI: 10.3969/j.issn.1002-6819.2009.10.064 | |
| Authors: | Fan Huiping Fu Feng Giuseppe Mazz Hu Xiaosong Liao Xiaojun |
| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture; Research Centre for Fruits and Vegetable process, Ministry of Education; Beijing 100083, China,2. Henan Station for Supervision and Inspection of Grain, Oil and Feed Product Quality, Zhengzhou 450008, China,3. Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia V0H 1Z0, Canada,1. College of Food Science and Nutritional Engineering, China Agricultural University; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture; Research Centre for Fruits and Vegetable process, Ministry of Education; Beijing 100083, China and 1. College of Food Science and Nutritional Engineering, China Agricultural University; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture; Research Centre for Fruits and Vegetable process, Ministry of Education; Beijing 100083, China |
| Abstract: | Microwave-assisted extraction (MAE) is a rapidly developing new technology for extracting natural compounds. The effects of MAE on the yield, structure and bioactivity of polysaccharides from cherry, kiwi and wolfberry fruits were investigated. Water-soluble polysaccharides (WSP) from those fruits were extracted by a boiling water procedure (BW) and MAE. The MAE was performed at microwave power of 1 000 W and heating temperature of 140℃. The extraction time was 5, 10 and 20 min, respectively. Results showed that the yield, relative molecular weight and antioxidant activities of WSP extracted by MAE were lower than those extracted by BW. The molecular weight of WSP was decreasing with the increase of microwave extraction time, however, the yield and antioxidant activities of WSP had no significant change when the microwave extraction time increased from 5 min to 20 min. The sugar composition of WSP by MAE was different from that by BW. The results provide usefully references for the extraction of fruit polysaccharides by microwave technique and the polysaccharides quality control during extraction. |
| Keywords: | extraction polysaccharides molecular weight microwave devices sugar composition antioxidant activity |
| 本文献已被 万方数据 等数据库收录！ | |
| 点击此处可从《农业工程学报》浏览原始摘要信息 | |
| 点击此处可从《农业工程学报》下载全文 | |