【作者】 吴子阳； 杨世琪； 李贺贺； 郭东起； 程焕； 孙金沅； 黄明泉； 叶兴乾； 孙宝国；

【Author】 Wu Ziyang;Yang Shiqi;Li Hehe;Guo Dongqi;Cheng Huan;Sun Jinyuan;Huang Mingquan;Ye Xingqian;Sun Baoguo;College of Biosystems Engineering and Food Science,Zhejiang University;Beijing Laboratory for Food Quality and Safety,Beijing Technology and Business University;Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University;

【机构】 浙江大学生物系统工程与食品科学学院； 北京工商大学食品质量与安全北京实验室； 北京工商大学中国轻工业酿酒分子工程重点实验室；

【摘要】 以黑果枸杞为研究对象,采用3种不同的提取方法得到高温水提果胶(HWp)、高温酸提果胶(HAp)和高温碱提果胶(HALp)。HAp(6.77%)和HALp(6.19%)的产率显著高于HWp(3.83%)。对3种不同果胶的理化性质、结构和功能特性进行了研究。结果表明,HALp(73.00 mol%)和HWp(64.23 mol%)的RG-I含量显著高于HAp(39.79 mol%)。通过结构特征分析,HWp具有更密集的网络结构,HWp比HAp和HALp具有更高的酯化度;X-射线衍射分析显示结晶度水平差异很小;Zeta电位结果表明HWp溶液更稳定。热分析结果表明3种果胶的热稳定性为HALp> HAp> HWp。流变特性显示,HWp、HAp和HALp表现为非牛顿假塑性流体。α-葡萄糖苷酶抑制活性结果表明HWp、HAp和HALp对α-葡萄糖苷酶活性有一定的抑制作用。本研究提供了不同提取方法对果胶影响的新见解,旨在为制药以及食品行业选择更合适的果胶提取方法提供理论基础。更多还原

【Abstract】 By using Lyciumruthenicumas the research object,three different extraction methods were used to extract hightemperature water-extracted pectin(HWp),high-temperature acid-extracted pectin(HAp) and high-temperature alkali-extracted pectin(HALp).The yields of HAp(6.11%) and HALp(6.19%) were significantly higher than HWp(3.83%).The physicochemical properties,structure and functional properties of three different pectins were studied.The results showed thatthe RG-I contents of HALp(73.00 mol%) and HWp(64.23 mol%) was significantly higher than that of HAp(39.79 mol%).Through structural features analysis,HWp has a denser network structure,and HWp has a higher degree of esterification than HAp and HALp.X-ray diffraction analysis showed little difference in the level of crystallinity.Zeta potential results show that HWp solution is more stable.The thermal analysis results show that the thermal stability is HALp> HAp> HWp.HWp,HAp and HALp behaves as a non-Newtonian pseudoplastic fluid.The inhibitory activity results showed that HWp,HAp and HALp have a certain inhibitory effect on α-glucosidase activity.This study provides new insights into the impact of different extraction methods on pectin,and aims to provide a theoretical basis for the pharmaceutical and food industries to choose more suitable pectin extraction methods.更多还原