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目的研究新疆库尔勒香梨公梨母梨果肉中多糖的最佳提取工艺。方法以水为溶剂,采用水浴回流提取,紫外-可见分光光度法测定库尔勒香梨公梨母梨果肉中多糖的含量,以多糖含量为指标,考察提取温度、料液比、提取时间、提取次数对库尔勒香梨公梨母梨果肉中多糖提出率的影响。对照品溶液和供试品溶液均在621nm处有最大吸收,回归方程:Y=51.492 X-0.010 7,r=0.999 8。结果最终确定库尔勒香梨公梨果肉多糖的最佳提取条件为:料液比1∶60,提取时间180min,提取温度70℃,提取次数为3次;母梨果肉多糖的最佳提取条件为果肉多糖的最佳提取条件为:料液比1∶60,提取时间60min,提取温度60℃,提取次数为1次。库尔勒香梨公梨母梨果肉平均多糖得率分别为70.03和78.29mg·g-1。结论该方法简单易行,结果准确,适用于库尔勒香梨中总多糖的含量测定。
Objective To study the optimum extraction technology of polysaccharides in the pulp of pear pear of Korla fragrant pear in Xinjiang. Methods The content of polysaccharide in the pulp of Pikachu pear in Korla was determined by refluxing with water and using UV-visible spectrophotometry. The extraction temperature, the ratio of solid to liquid, the extraction time, the extraction times Effect of Polysaccharide Suggestion on the Fruit of Pear and Pear in Korla Fragrant Pear. The reference solution and the test solution have the maximum absorption at 621nm, the regression equation: Y = 51.492 X-0.010 7, r = 0.999 8. Results The optimum extraction conditions of polysaccharides of Korla pear were as follows: the ratio of solid to liquid was 1:60, the extraction time was 180 min, the extraction temperature was 70 ℃, the number of extraction was 3 times; The optimal extraction conditions for polysaccharides: solid-liquid ratio 1:60, extraction time 60min, extraction temperature 60 ℃, the number of extraction was 1 time. The results showed that the average yield of polysaccharides of Korla pear was 70.03 and 78.29 mg · g-1, respectively. Conclusion The method is simple, accurate and suitable for the determination of total polysaccharides in Korla fragrant pear.