响应面法优化莴苣茎水溶性多糖的提工艺及其组分的研究
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- 英文论文题名：Optimization of water-soluble polysaccharides from lettuce stem by response surface methodology and study on the component of it
- 论文作者：聂陈志鹏 ; 朱培蕾 ; 王乃富 ; 周裔彬 ; 汪名春
- 英文论文作者：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
- 年：2016
- 作者机构：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;
- 论文关键词：莴苣 ; 水溶性多糖 ; 响应面 ; 单糖组分
- 英文论文关键词：lettuce ; water-soluble polysaccharides ; response surface ; monosaccharide component
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS255.3;TQ281
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：112k
- 原文格式：O
- 会议级别：全国
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。
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.
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.
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