不同品种枣果中果胶含量、中性单糖组成及分子质量分布
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摘要
以我国6种枣果为原料,采用柱前衍生结合气-质联用测定6种枣果中3种类型果胶的含量、中性单糖组成,同时采用高效凝胶渗透色谱测定3种类型果胶的分子质量分布。结果表明:6种枣果中均以水溶性果胶(WSP)含量最高,溶于Na_2CO_3型果胶(SSP)次之,螯合性果胶(CSP)含量最低;WSP、CSP和SSP中性单糖受枣果来源不同影响,其中WSP和SSP主要中性单糖为阿拉伯糖、鼠李糖、半乳糖和葡萄糖;而CSP的主要中性单糖为阿拉伯糖、葡萄糖和岩藻糖。果胶的分子质量分布受枣果品种来源和果胶类型两方面影响,其中"金丝小枣"与"木枣"WSP的分子质量分布明显宽于其余4个品种枣果WSP的分子质量分布;"金丝小枣"和"灰枣"中CSP分子质量分布比其余4个品种枣果的分子质量分布更加集中,而且主要集中在高分子端。
A pre-column derivatization GC-MS method was established for determination of neutral monosaccharide components and their content of three different type of pectin from six diverse cultivar jujube fruits. The molecular weight distribution(MWD) of three different type of pectin was determined by the high performance size exclusion chromatography(HPSEC). The results showed that the content of water solute pectin(WSP) was the highest among three types of pectins, followed by sodium carbonate solute pectin(SSP) and chelate-solute pectin(CSP). The composition of neutral sugar of pectins was affected by the resources and pectin type. The main neutral sugars of WSP and SSP were arabinose, rhamnose, galactose, and glucose while the primary neutral sugars of CSP arabinose, glucose, and fucose. The molecular weight distribution of pectins was not only influenced by the source of jujube fruit but also by the type of pectins. The WSP MWD of ‘jinsixiaozao' and ‘muzao' was broader than those of the other four jujube cultivars. However, the CSP MWD of ‘jinsixiaozao' and ‘huizao ' was more centralized in the high molecular weight fraction than those of the other four jujube cultivars.
A pre-column derivatization GC-MS method was established for determination of neutral monosaccharide components and their content of three different type of pectin from six diverse cultivar jujube fruits. The molecular weight distribution(MWD) of three different type of pectin was determined by the high performance size exclusion chromatography(HPSEC). The results showed that the content of water solute pectin(WSP) was the highest among three types of pectins, followed by sodium carbonate solute pectin(SSP) and chelate-solute pectin(CSP). The composition of neutral sugar of pectins was affected by the resources and pectin type. The main neutral sugars of WSP and SSP were arabinose, rhamnose, galactose, and glucose while the primary neutral sugars of CSP arabinose, glucose, and fucose. The molecular weight distribution of pectins was not only influenced by the source of jujube fruit but also by the type of pectins. The WSP MWD of ‘jinsixiaozao' and ‘muzao' was broader than those of the other four jujube cultivars. However, the CSP MWD of ‘jinsixiaozao' and ‘huizao ' was more centralized in the high molecular weight fraction than those of the other four jujube cultivars.
引文
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[2]ZHAO Z H,LI J,WU X M,et al.Structures and immunological activities of two pectic polysaccharides from the fruits of Ziziphus jujuba Mill.cv.jinsixiaozao Hort[J].Food Res Int,2006,39(8):917-923.
[3]李芳,王丽丽,蒲兰兰.红枣中果胶类物质测定方法的研究[J].江西农业学报,2010,22(9):126-128.
[4]李红卫,韩涛,晋彭辉,等.冬枣后熟软化过程中细胞壁多糖降解特性的研究[J].中国食品学报,2014,14(2):109-117.
[5]WANG H,CHEN F,YANG H,et al.Effects of ripening stage and cultivar on physicochemical properties and pectin nanostructures of jujubes[J].Carbohyd Polym,2012,89(4):1180-1188.
[6]ZHANG F,DONG P,FENG L,et al.Textural changes of yellow peach in pouches processed by high hydrostatic pressure and thermal processing during storage[J].Food Bioprocess Tech,2012,5(8):3170-3180.
[7]SILA D N,DOUNGLA E,SMOUT C,et al.Pectin fraction interconversions:insight into understanding texture evolution of thermally processed carrots[J].J Agric Food Chem,2006,54(22):8471-8479.
[8]BLUMENKRANTZ N,ASBOE-HANSEN G.A new method for quantitative determination of two uronic acids[J].Anal Biochem,1973,54(2):484-489.
[9]GUO X F,ZHAO W T,PANG X L,et al.Emulsion stabilizing properties of pectins extracted by high hydrostatic pressure,high-speed shearing homogenization and traditional thermal methods:A comparative study[J].Food Hydro-colloid,2014,35:217-225.
[10]ZHAO Z,LIU M,TU P.Characterization of water soluble polysaccharides from organs of Chinese Jujube(Ziziphus jujuba Mill.cv.Dongzao)[J].Eur Food Res Technol,2008,226(5):985-989.
[11]BEN-SHALOM N,PLAT D,LEVI A,et al.Influence of p H treatment on pectic substances and firmness of blanched carrots[J].Food Chem,1992,44(4):251-254.
[12]RENARD CMGC,GINIES C.Comparison of the cell wall composition for flesh and skin from five different plums[J].Food Chem,2009,114(3):1042-1049.
[13]LI J W,FAN L P,DING S D.Isolation,purification and structure of a new water-soluble polysaccharide from Zizyphus jujuba cv.Jinsixiaozao[J].Carbohyd Polym,2011,83(2):477-482.
[14]LI J,AI L,YANG Q,et al.Isolation and structural characterization of a polysaccharide from fruits of Zizyphus jujuba cv.Junzao[J].Int J Biol Macromol,2013,55:83-87.
[15]ZYKWINSKA A,THIBAULT J F,RALET M C.Organization of pecticarabinan and galactan side chains in associ-ation with cellulose microfibrils in primary cell walls and related models envisaged[J].J Exp Bot,2007,58(7):1795-1802.