【作者】 聂陈志鹏； 朱培蕾； 王乃富； 周裔彬； 汪名春；

【Author】 Nie Chenzhipeng;Zhu Peilei;Wang Naifu;Zhou Yibin;Wang Mingchun;College of Tea and Food technology,Anhui Agricultural University;Institute of Horticulture,Academy of Anhui Agricultural Science;

【机构】 安徽农业大学茶与食品科技学院； 安徽省农业科学院园艺研究所；

【摘要】 以茎用莴苣为实验材料,采用水提醇沉法制备得到莴苣茎水溶性多糖。通过单因素实验和响应面法,优化莴苣茎水溶性多糖的提取工艺,在此基础上,利用高效液相色谱法分析莴苣茎水溶粗多糖的单糖组分,并采用蒽酮比色法及考马斯亮蓝法测定其总糖和蛋白质的含量。结果表明:对于莴苣茎水溶性多糖提取率的影响程度由大到小依次是温度>液料比>时间,温度及液料比对莴苣多糖的提取率的影响高度显著(P<0.0001),时间对莴苣水提多糖的提取率的影响极显著(P<0.01)。响应面法拟合回归方程模型高度显著(P<0.0001)。优化得到的最佳提取工艺为温度91.74℃,液料比46.24mL/g,提取时间3.06h,提取率13.72%。莴苣茎水溶性多糖中的单糖组分主要是半乳糖醛酸、半乳糖和阿拉伯糖,其摩尔比为35.4:30.17:12.18;总糖和蛋白质含量分别为67.53%和1.87%。本实验的研究结果将为莴苣的高效利用和多糖产品的开发提供理论依据。更多还原

【Abstract】 The water-soluble polysaccharides were prepared from lettuce stem with water-extraction and alcohol-precipitation method.The extraction process of water-soluble polysaccharides from lettuce stem(LSPs-W) were optimized by single-factor experiment and response surface method,on this basis,the monosaccharide components in LPSs-W was analyzed using High Performance Liquid Chromatography(HPLC) method,and its total polysaccharide sugar and protein contents were measured by Anthrone Colorimetric Method and Coomassie Brilliant Blue Method.The results showed that:the factor that affects the lettuce WSP extraction rate was ranked as temperature > ratio of solid to liquid > extraction time,influence of temperature and the ratio of solid to liquid on the extraction rate of lettuce polysaccharide was of significant level(P <0.0001),that of the time was of highly significant level(P <0.01),and the equation model obtained by RSM showed a highly significant relativity for regression equation(P <0.0001).The optimized result of extraction process was temperature 91.74℃,ratio of solid to liquid 46.24mL/g,extraction time 3.06 h,and the extraction rate of 13.72%.The main monosaccharide component in lettuce stem WSP was GalA,Galactose and Arabinose,with molar ratio of 35.4:30.17:12.18;and its total sugar content and protein content in the crude polysaccharide accounted for respectively 67.53%and 1.87%.The resuits of this study will provide the theoretical basis for the efficient use of lettuce and development and utilization of polysaccharide products.更多还原