JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

黑小麦面粉戊聚糖的制备与理化性质分析

崔璨 ,  仪鑫 ,  孙元琳

downloadPDF
崔璨, 仪鑫, 孙元琳. 黑小麦面粉戊聚糖的制备与理化性质分析[J]. 轻工学报, 2015, 30(1): 10-13. doi: 10.3969/j.issn.2095-476X.2015.01.003
引用本文: 崔璨, 仪鑫, 孙元琳. 黑小麦面粉戊聚糖的制备与理化性质分析[J]. 轻工学报, 2015, 30(1): 10-13. doi: 10.3969/j.issn.2095-476X.2015.01.003
shu
CUI Can, YI Xin and SUN Yuan-lin. Preparation and physicochemical property analysis of pentosans from black-grained wheat flour[J]. Journal of Light Industry, 2015, 30(1): 10-13. doi: 10.3969/j.issn.2095-476X.2015.01.003
Citation: CUI Can, YI Xin and SUN Yuan-lin. Preparation and physicochemical property analysis of pentosans from black-grained wheat flour[J]. Journal of Light Industry, 2015, 30(1): 10-13. doi: 10.3969/j.issn.2095-476X.2015.01.003
shu

黑小麦面粉戊聚糖的制备与理化性质分析

  • 山西大学 生命科学学院, 山西 太原 030006;

  • 运城学院 生命科学系, 山西 运城 044000

    • 通讯作者: 孙元琳

  • 基金项目: 山西省高校优秀青年学术带头人支持计划
    国家自然科学基金项目(31101244)
    山西省自然科学基金项目(2012011031-1)

  • 中图分类号: TS211;O629.12

Preparation and physicochemical property analysis of pentosans from black-grained wheat flour

  • College of Life Science, Shanxi University, Taiyuan 030006, China;

  • Department of Life Science, Yuncheng University, Yuncheng 044000, China

    • Corresponding author: SUN Yuan-lin,
  • Received Date: 2014-11-10

    CLC number: TS211;O629.12

  • 摘要: 以黑小麦面粉为原料,分别采用水和Ba(OH)2溶液作为介质,提取黑小麦面粉中的水溶性戊聚糖(WEAX)和碱溶性戊聚糖(WUAX),运用离子色谱、高效液相色谱和红外光谱等对黑小麦面粉戊聚糖的理化性质进行分析.结果表明:WEAX的单糖组成主要为阿拉伯糖(Ara)和木糖(Xyl),并含有少量半乳糖(Gal),摩尔比Ara:Xyl:Gal=5.74:11.64:1,其取代度A/X为0.49,相对分子质量Mw为7.73×105;WUAX的单糖组成主要为Ara和Xyl,摩尔比Ara:Xyl=1:1.74,其A/X为0.57,Mw为6.56×104,表明WEAX的分支程度低于WUAX,但其Mw高于WUAX;红外光谱表明两种戊聚糖均存在糖类的特征吸收峰.
    Abstract: Water extractable and alkali extractable pentosans from black-grained wheat were obtained by water and Ba(OH)2 aqueous solution, and the physicochemical properties were analyzed by ion exchange chromatography, high performance liquid chromatography and infrared spectroscopy.The results showed that the main sugar components of WEAX were arabinose (Ara) and xylose (Xyl), with a small amount of galactose (Gal).The molar ratio of Ara:Xyl:Gal was 5.74:11.64:1.The substitution degree (A/X) of WEAX was 0.49 and the relative molecular weight (Mw) was 7.73×105.WUAX was mainly composed of Ara and Xyl.The molar ratio of Ara:Xyl was 1:1.74.The A/X was 0.57 and the Mw was 6.56×104.These indicated WEAX had a lower substitution degree, but a higher Mw than WUAX.IR spectra showed that there were characteristic absorption peaks of sugar in the two kinds of pentosan.
    1. [1]

      李利民,侯业茂,朱永义,等.谷物戊聚糖国内外研究进展[J].粮油加工与食品机械,2002(5):36.

    2. [2]

      [17] Izydorczyk M S,Dexter J E.Barley β-glucans and arabinoxylans:Molecular structure, physicochemical properties, and uses in food products-a review[J].Food Research International,2008,41(9):850.

    1. [1]

      李跑 , 谭惠珍 , 谢叔娥 , 苏光林 , 董怡青 , 唐辉 . 基于近红外光谱技术有监督模式识别的青皮产地溯源分析. 轻工学报, 2024, 39(2): 54-59. doi: 10.12187/2024.02.007

    2. [2]

      何屹 , 杨本刚 , 尹嵩 , 陈实 , 尹晓东 , 周文忠 , 贾学伟 , 杨盼盼 . 基于随机蛙跳筛选的初烤烟叶中β-胡萝卜素和叶黄素含量近红外模型的建立. 轻工学报, 2024, 39(2): 100-106. doi: 10.12187/2024.02.013

  • 加载中
WeChat 点击查看大图
计量
  • PDF下载量:  26
  • 文章访问数:  706
  • 引证文献数: 0
文章相关
  • 通讯作者:  孙元琳,
  • 收稿日期:  2014-11-10
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索
崔璨, 仪鑫, 孙元琳. 黑小麦面粉戊聚糖的制备与理化性质分析[J]. 轻工学报, 2015, 30(1): 10-13. doi: 10.3969/j.issn.2095-476X.2015.01.003
引用本文: 崔璨, 仪鑫, 孙元琳. 黑小麦面粉戊聚糖的制备与理化性质分析[J]. 轻工学报, 2015, 30(1): 10-13. doi: 10.3969/j.issn.2095-476X.2015.01.003
shu
CUI Can, YI Xin and SUN Yuan-lin. Preparation and physicochemical property analysis of pentosans from black-grained wheat flour[J]. Journal of Light Industry, 2015, 30(1): 10-13. doi: 10.3969/j.issn.2095-476X.2015.01.003
Citation: CUI Can, YI Xin and SUN Yuan-lin. Preparation and physicochemical property analysis of pentosans from black-grained wheat flour[J]. Journal of Light Industry, 2015, 30(1): 10-13. doi: 10.3969/j.issn.2095-476X.2015.01.003
shu

黑小麦面粉戊聚糖的制备与理化性质分析

    通讯作者: 孙元琳
  • 山西大学 生命科学学院, 山西 太原 030006;
  • 运城学院 生命科学系, 山西 运城 044000
  • 收稿日期: 2014-11-10
基金项目:  山西省高校优秀青年学术带头人支持计划国家自然科学基金项目(31101244)山西省自然科学基金项目(2012011031-1)

摘要: 以黑小麦面粉为原料,分别采用水和Ba(OH)2溶液作为介质,提取黑小麦面粉中的水溶性戊聚糖(WEAX)和碱溶性戊聚糖(WUAX),运用离子色谱、高效液相色谱和红外光谱等对黑小麦面粉戊聚糖的理化性质进行分析.结果表明:WEAX的单糖组成主要为阿拉伯糖(Ara)和木糖(Xyl),并含有少量半乳糖(Gal),摩尔比Ara:Xyl:Gal=5.74:11.64:1,其取代度A/X为0.49,相对分子质量Mw为7.73×105;WUAX的单糖组成主要为Ara和Xyl,摩尔比Ara:Xyl=1:1.74,其A/X为0.57,Mw为6.56×104,表明WEAX的分支程度低于WUAX,但其Mw高于WUAX;红外光谱表明两种戊聚糖均存在糖类的特征吸收峰.

English Abstract

参考文献 (2) 相关文章 (2)

目录

/

返回文章

网站版权 © 轻工学报编辑部

地址：河南省郑州市科学大道136号邮编：450001

本系统由北京仁和汇智信息技术有限公司开发 技术支持： info@rhhz.net