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| 莼菜体外胶质分离及组成成分的初步分析 | |
| 引用本文： | 周毅峰,吴永尧,唐巧玉,周志. 莼菜体外胶质分离及组成成分的初步分析[J]. 食品与发酵工业, 2005, 31(4): 150-153 |
| 作者姓名： | 周毅峰 吴永尧 唐巧玉 周志 |
| 作者单位： | 1. 湖南农业大学生化与发酵工程研究室,长沙,410128 2. 湖南农业大学生化与发酵工程研究室,长沙,410128;湖北民族学院生物技术研究所,恩施,445000 3. 湖北民族学院生物技术研究所,恩施,445000 4. 湖北民族学院生物科学与技术学院,恩施,445000 |
| 基金项目： | 湖北省自然科学基金项目 (No .2 0 0 3ADA1 2 7) |
| 摘 要： | 对莼菜体外胶质的分离条件进行了系统的研究,并通过喷雾干燥将其分成体外胶质组分Ⅰ和体外胶质组分Ⅱ,同时对所得2个体外胶质组分的基本组成成分及部分微量元素含量进行了初步分析。结果表明:莼菜体外胶质溶解的溶剂是NaOH ,最佳条件是温度2 5℃,浓度为0 10mol/L ,物料比( g∶mL) 0 5∶1,反应时间90min ;莼菜体外胶质的主要成分是多糖、多酚,同时还含有少量蛋白质,其所含微量元素中,锌的含量高达118 2μg/ g和15 8 1μg/ g。 |
| 关 键 词： | 莼菜 体外胶质 分离 |
| 修稿时间： | 2004-11-23 |
Separation of vitro Gmel and Primary Analysis of Its Composition in Water Shield |
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| ZHOU Yifeng,Wu Yongyao,Tang Qiaoyu,Zhou Zhi. Separation of vitro Gmel and Primary Analysis of Its Composition in Water Shield[J]. Food and Fermentation Industries, 2005, 31(4): 150-153 | |
| Authors: | ZHOU Yifeng Wu Yongyao Tang Qiaoyu Zhou Zhi |
| Affiliation: | Zhou Yifeng 1 Wu Yongyao 1,2 Tang Qiaoyu 2 Zhou Zhi 3 1 |
| Abstract: | Systematic study on the condition of separating in vitro gmel into to vitro gmelⅠ and vitro gmelⅡ by using spray drying method was performed. At the same time, the composition and the trace content of element vitro gmelⅠ and in vitro gmelⅡ was analyzed. The results indicated that the premium solvent of separating in vitro gmel was NaOH, the solvent concentration was 0.10 mol/L, the temperature was 25℃, the ratio between water shield and NaOH was 0.5∶1, and reaction time was 90 min. The main composition of in vitro gmel was polysaccharide with higher content of polyphenol. In addition, in vitro gmel also has some proteins and trace elements in which the zinc content was 118.2 μg/g and 158.1 μg/g respectively. |
| Keywords: | water shield in vitro gmel |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |
