[1]陈晓楠,权晓琴,金邦荃,等.玉米芯果胶多糖纯化及组分鉴定[J].南京师范大学学报(工程技术版),2015,15(04):075.
Chen Xiaonan,Quan Xiaoqin,Jin Bangquan,et al.Purification of Corncob Pectin and Identification of Its Composition[J].Journal of Nanjing Normal University(Engineering and Technology),2015,15(04):075.
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玉米芯果胶多糖纯化及组分鉴定
南京师范大学学报(工程技术版)[ISSN:1006-6977/CN:61-1281/TN]
- 卷:
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15卷
- 期数:
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2015年04期
- 页码:
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075
- 栏目:
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食品工程
- 出版日期:
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2015-12-20
文章信息/Info
- Title:
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Purification of Corncob Pectin and Identification of Its Composition
- 作者:
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陈晓楠1; 权晓琴1; 金邦荃1; 周 焙1; 胡 珏1; 王娴静1; 何艳苏1; 刘春泉2
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(1.南京师范大学食品科学与营养系,江苏 南京 210097)
(2.江苏省农科院农产品加工研究所,江苏 南京 210014)
- Author(s):
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Chen Xiaonan1; Quan Xiaoqin1; Jin Bangquan1; Zhou Bei1; Hu Jue1; Wang Xianjing1; He Yansu1; Liu Chunquan2
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(1.Department of Food Science and Nutrition,Nanjing Normal University,Nanjing 210097,China)
(2.Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)
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- 关键词:
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半乳糖醛酸; 木糖; 鼠李糖; 纯化; 玉米芯果胶多糖
- Keywords:
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D-galacturonic acid; xylose; rhamnose; purification; corncob pectin
- 分类号:
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TS2
- 文献标志码:
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A
- 摘要:
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为提高玉米芯经济利用价值,采用DEAE-Cellulose52柱层析法纯化粗制玉米芯果胶多糖,并解析其糖成分. 研究表明,适宜的阴离子柱层析条件为6 mL-4%-1.5 mL/min-4∶2(VdH2O∶VNaCl),得率可提高一倍以上,且产品为高纯度玉米芯果胶多糖. 其多糖成分由D-半乳糖醛酸(D-Galacturonic acid,D-GalA)、木糖(Xylose,Xyl)和鼠李糖(Rhamnose,Rha)构成,其中D-GalA达到49.23%,为主要成分;三糖含量合计为61.66%,为杂多糖. 玉米芯果胶多糖可应用于食品工业,也可开发出新型功能食品.
- Abstract:
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In order to increase corncob’s economic availability,crude corncob pectin is purified by DEAE-Cellulose52 and its sugar composition is analyzed. The results show that optimum column conditions are 6 mL-4%-1.5 mL/min-4∶2(VdH2O∶VNaCl)for purifying corncob pectin. At this conditions,purified pectin yield is increased twice or more with highly pure. Corncob pectin contains three sugar composition at least,such as D-galacturonic acid(D-GalA),xylose and rhamnose,so corncob pectin belongs to heteropolysaccharide. D-GalA is a major composition,about 49.23% in purified pectin;while the content of three is 61.66%. Summing up,this corncob pectin can be used in food industry,and also in developing new functional foods for human.
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备注/Memo
- 备注/Memo:
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收稿日期:2015-07-13.
基金项目:2015公益性行业(农业)科研专项(201503142-5)、2014江苏省研究生创新项目(SJLX-0321)、2015江苏省研究生创新项目(KYLX15-0762).
通讯联系人:金邦荃,博士,教授,研究方向:食品科学. E-mail:jinbangquan@njnu.edu.cn
更新日期/Last Update:
2015-12-20