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投稿时间：2020-03-21
投稿时间：2020-03-21
中文摘要: 以超声波辅助酶法提取及纯化紫薯果胶类多糖，并对其主要成分及稳定性进行分析。结果表明：所得紫薯果胶类多糖的干燥减量、酸不溶灰分、pH值、总半乳糖醛酸、酯化度、总糖、蛋白质含量分别为4.32%、0.32%、4.22、65.24%、31%、65%、1.02%，符合相关标准。测出所得紫薯果胶类多糖的重均分子量为70 745 Da和968 Da。乳酸饮料稳定性试验中，紫薯果胶类多糖添加量为0.20%时，所得发酵乳酸饮料的沉淀率最低，口感好；紫薯果胶类多糖的添加量为0.25%时，稳定性R值最大，且变化小。
Abstract:The ultrasonic-assisted enzymatic extraction and purification of pectin polysaccharides from purple sweet potato were studied，the main components and stability were analyzed.The results showed that dry weight loss，ash，acid insoluble ash content，pH value，galacturonic acid content，degree of esterification ，total sugar，protein content of the obtained pectin polysaccharides of purple sweet potato were 4.32 %，0.32 %，4.22，65.24 %，31 %，65% and 1.02 %，weight-average molecule weight were 70 745 Da and 968 Da.The addition amount of pectic polysaccharides was 0.20 %，and had low sedimentation rate and good taste.The stability R was the best when the dosage of pectic polysaccharides value was 0.25 %，and the change was the smallest.
文章编号：202103004 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| TANG Ting，WEI Lu，ZHAO Cheng | Guangxi Agricultural Vocational and Technical College，Nanning 530007，Guangxi，China |
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