【作者】 葛喜珍； 张静； 林强； 田平芳；

【Author】 GE Xi-zhen1,ZHANG Jing1,2,LIN qiang1,TIAN Ping-fang2**(1.Biochemical Engineering College,Beijing Union University,Beijing 100023,China;2.College of Life Science and Technology,Beijing University of Chemical Technology,Beijing 100029,China)

【机构】 北京联合大学生物化学工程学院； 北京化工大学生命科学与技术学院；

【摘要】 目的:比较三种淡豆豉、黑大豆和黄大豆中多糖含量。方法:采用超声方法平行提取淡豆豉、黄大豆和黑大豆中的多糖类成分,并通过硫酸-苯酚显色,使用紫外分光光度法进行检测。结果表明,淡豆豉、黑大豆和黄大豆中多糖含量分别为0.91%、0.14%和0.23%。结论:淡豆豉中多糖含量明显多于黄大豆和黑大豆。更多还原

【Abstract】 objective:Compare of contents of polysaccharides from Semen Sojae Preparatum,black soybean and yellow soybean.Method:Polysaccharides were extracted using ultrasonic from the raw material of Semen Sojae Preparatum,black soybean and yellow soybean.The total contents of polysaccharides were detected with UV spectrophotometer after coloration by the method of sulphuric acid and phenylic alcohol.Results:the contents of polysaccharides from Semen Sojae Preparatum,black soybean and yellow soybean were 0.91%、0.14% and 0.23%,respectively.Conclusion:Semen Sojae Preparatum had the highest contents of polysaccharides.更多还原