食品科学2017，Vol.38Issue(7)：1-5,5.DOI:10.7506/spkx1002-6630-201707001
微波提取对胡萝卜中的多糖基本结构特征及固体形貌的影响
Impact of Microwave Extraction on Structural Characteristics and Morphology of Carrot (Daucus carota L.) Polysaccharide
摘要
Abstract
In this paper,we investigated the effect of microwave extraction on structural characteristics and morphology of polysaccharides from carrot.Boiling water bath and microwave were used to extract carrot polysaccharide (the resulting products were denoted as WEP and MEP respectively).A comparative evaluation was made of the basic physical and chemical properties of the two polysaccharides.High size exclusion chromatography (HPSEC),monosaccharide composition analysis,and scanning electron microscope (SEM) were also used for the preliminary characterization of their morphology.The results showed that the contents of neutral sugar,uronic acid and total phenol were different in WEP and MEP.They were both composed of galacturonic acid,galactose,glucose,arabinose,and rhamnose,but the total sugar content of MEP was higher and contained more constituent monosaccharides of pectin.The HPSEC chromatogramsss of WEP and MEP had some similarity,but WEP exclusively contained a component with a relative molecular weight of up to 7.77 × 105 D.WEP displayed a more aggregated sheet structure,and its components were more dispersed and mainly present as small fragments.According to the results above,the polysaccharides obtained from two different extraction methods had significant differences.关键词
胡萝卜/多糖/微波提取/基本结构特征/固体形貌Key words
carrot (Daucus carota L.)/polysaccharide/microwave extraction/structural characteristics/morphology分类
轻工纺织引用本文复制引用
万宇俊,殷军艺,聂少平,石惠方,谢明勇..微波提取对胡萝卜中的多糖基本结构特征及固体形貌的影响[J].食品科学,2017,38(7):1-5,5.基金项目
国家自然科学基金面上项目(31571826) （31571826）
食品科学与技术国家重点实验室目标导向项目(SKLF-ZZA-201611) （SKLF-ZZA-201611）
