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不同前处理方法对豆腐柴叶中果胶含量检测结果的影响
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Effect of different pretreatment on the detection of the content of pectin in premna microphylla leaves
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    摘要:

    比较了酸解法、酶解法、酸化酶解结合法三种前处理方法对离子色谱法测定豆腐柴叶果胶含量的影响(以半乳糖醛酸计),研究了半乳糖醛酸在不同酸性条件下的酯化程度。半乳糖醛酸在2 mol/L盐酸中反应12 h后仅残留26%的半乳糖醛酸。使用2 mol/L 盐酸水解处理测定结果偏低。使用400 mg 果胶酶酶解4 h,仍然有占豆腐柴叶总重1.06%~3.78%的果胶没有得到水解。酸化酶解法采用0.05 mol/L盐酸酸化处理豆腐柴叶,并使用10 mg 果胶酶对稀酸萃取液和萃取后残渣进行酶解,该处理过程没有酸解法存在的半乳糖醛酸酯化反应的缺点,而且果胶酶用量远低于酶解法,测定结果分别高出酸解法和酶解法29.34%、12.45%。离子色谱方法相关系数为1.000 0,检出限为4.05 μg/L,不同豆腐柴叶的相对标准偏差(RSD)均小于5%,回收率在95%以上。

    Abstract:

    The effects of 3 kinds of pretreatment, acid hydrolyzation, enzymatic hydrolyzation and acidification enzymatic hydrolyzation, on the detection of the content of premna microphylla leaves pectin by ion chromatography were studied. The esterification of galacturonic acid with different amount of acidic solution was also studied. 26% galacturonic acid was remained after reacting in 2 mol/L HCl for 12 h. The result was a little low by acid hydrolyzation with 2 mol/L HCl. The pectin accounting for 1.06%~3.78% of the total weight of the leaves was remained without being hydrolyzed after enzymatic hydrolysis with 400 mg pectinase for 4 h. The leaves were acidified with 0.05 mol/L HCl, and the dilute acid extract liquid and the residues were enzymatic hydrolyzed with 10 mg pectinase respectively. The result using acidification enzymatic hydrolyzation was 29.34% higher than that using the acid hydrolyzation, and 12.45% higher than that using the enzymatic hydrolysis, without esterification and with less amount of pectinase. The ion chromatography had good linearity with a correlation coefficient of 1.000 0, while the detection limit for galacturonic acid was 4.05 μg/L. The recovery of pectin in different premna microphylla leaves was above 95%, and the relative standard deviation (RSD) was less than 5%.

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佘世科,葛少林,陈刚,田振峰,陈开波.不同前处理方法对豆腐柴叶中果胶含量检测结果的影响[J].粮油食品科技,2014,22(5):76-79.

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  • 在线发布日期: 2014-10-13
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