中国食品添加剂
China Food Additives
试验研究
响应面优化硫酸法改性甜玉米芯多糖研究
肖恩来,马永强,王鑫*,高爽,张凯,韩烨
(哈尔滨商业大学食品工程学院省高校食品科学与工程重点实验室,哈尔滨 150076)
摘要:为提高提取、分级醇沉后甜玉米芯多糖(sweet corncob polysaccharide,SCP)生物活性,采用浓硫酸法将醇沉后的甜玉米芯多糖进行硫酸酯化修饰。研究甜玉米芯添加量、反应时间以及硫酸铵添加量对SCP 硫酸酯化取代度的影响,响应面优化得出的最佳参数如下:甜玉米芯添加量1.0 g、反应时间1.5 h、硫酸铵添加量0.14 g,硫酸酯化后的甜玉米芯多糖取代度达到1.43,误差为0.69%,表明与模型预测结果相符。
关键词:甜玉米芯;多糖;硫酸酯化;响应面优化
中图分类号:TS209文献标识码:A 文章编号:1006-2513(2019)02-0071-06 Optimization of modified sweet corncob polysaccharide by respon
surface methodology
XIAO En-lai,MA Yong-qiang,WANG Xin*,GAO Shuang,ZHANG Kai,HAN Ye (Key Laboratory of Food Science and Engineering,School of Food Engineering,Harbin University of
Commerce,Harbin 150076)
Abstract:In order to improve the biological activity of SCP (sweet corncob polysaccharide)after extraction and graded alcohol precipitation. In this paper,the SCP after alcohol precipitation was esterified by concentrated sulfuric acid. The effects of sweet corncob addition,reaction time and ammonium sulfate addition on the sulfate substitution degree of SCP were investigated. The optimal parameters obtained by respon surface optimization were as follows:sweet corn cob added was 1.0 g,reaction time was 1.5 h and ammonium sulfate addition was 0.14 g. The degree of substitution of the sulfated sweet corncob polysaccharide (SSCP)was 1.43 with an error of 0.69%,indicating that it was consistent with the model prediction.
Key words:sweet corncob;polysaccharide;sulfatation;respon surface methodology
多糖在自然界分布广泛,资源丰富,具有多种生物活性,许多天然多糖具有降血糖活性,近年来多糖及其衍生物的生物活性功能在治疗糖尿病、降血压等方面受到广泛关注[1]。目前已报道的植物多糖有南瓜多糖、灵芝多糖、黄连多糖等,对于多糖的提取、纯化和结构等方面的研究也在不断地深入。甜玉米芯是甜玉米的副产物,常作为青储饲料,因甜玉米芯的营养丰富,且含有大量的多糖、多酚、粗纤维以及多种必需氨基酸等,是一种高价值的副产物,但我国每年都有大量的甜玉米芯作为燃料烧掉造成能源的浪费[2],因此急需对甜玉米芯进行综合开发利用,
收稿日期:2018-10-10 *通讯作者
基金项目:哈尔滨商业大学食品学院2018研究生创新科研资金项目(SP17CX005)。
作者简介:肖恩来(1995-),男,研究生,研究方向:食品化学。
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2019年第2期