摘要:
为了探讨黄秋葵发酵酒渣综合利用技术,减少资源浪费,本文采用酶法提取黄秋葵发酵酒渣中的果胶多糖,通过单因素实验和响应面优化提取工艺;采用PMP柱前衍生HPLC法测定黄秋葵酒渣果胶多糖的单糖组分。结果表明,果胶多糖提取得到的最佳工艺条件为:使用1%的纤维素酶,提取温度45℃、溶液pH5.5、液料比1:36、时间10 h、提取次数2次,此条件下的果胶多糖得率为6.85%;黄秋葵酒渣果胶多糖的理化性质:酯化度为74.45%、半乳糖醛酸含量20.07%、灰分含量8.52%、蛋白质含量2.24%、干燥失重率为18.06%、pH为6.47;从黄秋葵酒渣中提取的果胶多糖属于酸性杂多糖,其单糖摩尔比例为甘露糖:鼠李糖:葡萄糖醛酸:半乳糖醛酸:葡萄糖:半乳糖:阿拉伯糖为5.2:8.8:0.8:25.6:30.6:20.4:8.7。
Abstract:
In order to explore the comprehensive utilization technology of okra wine pomace and reduce the waste of resources,the pectin polysaccharides from okra wine pomce were extracted by enzymatic method and the extraction process was optimized by single factor experiment and response surface methodology,and the monosaccharide components of pectin polysaccharide were determined by pre-column derivatization HPLC method in this paper. The results showed that the optimum conditions of the extraction process were using 1% cellulase,extraction temperature 45℃,solution pH5.5,liquid-solid ratio 1:36,extraction time 10 h,extracting two times,the extraction rate of pectic polysaccharides under this protocol was 6.85%. The results of the monosaccharide components showed that degree of esterification was 74.45%,galacturonic acid content was 20.07%,ash content was 8.52%,protein content was 2.24%,loss of drying weight rate was 18.06% and pH was 6.47,the molar ratio of monosaccharides was mannose:rhamnose:glucuronic acid:calacturonic acid:glucose:galactose:arabinose=5.2:8.8:0.8:25.6:30.6:20.4:8.7.
百度学术
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