摘要
采用糖醇衍生化方法,运用气相色谱分析测定豌豆粉渣中多糖的单糖组分及各单糖的相对组成比例。结果表明:经水洗处理的豌豆粉渣中各单糖的相对组成质量比为鼠李糖∶阿拉伯糖∶木糖∶葡萄糖∶半乳糖=1.00∶92.00∶39.50∶21.80∶12.30;未经水洗处理的豌豆粉渣中各单糖的相对组成质量比为鼠李糖∶阿拉伯糖∶木糖∶葡萄糖∶半乳糖=1.00∶68.86∶38.43∶25.00∶9.57。豌豆粉渣中多糖主要由阿拉伯糖和木糖组成,其中阿拉伯糖的相对含量为23.78%。
Using furfury alcohol derivatization and gas chromatography(GC), the composition and ratios of monosaccharides from pea flour residue, a byproduct from vermicelli production, were analyzed. The results showed that polysaccharides from pea flour residue were composed of rhamnose, arabinose, xylose, glucose and galactose with a ratio of 1.00:92.00:39.50:21.80:12.30 and 1.00:68.86:38.43:25.00:9.57 for the water-washed and native samples, respectively. The major monosaccharide components were arabinose and xylose, and the relative content of arabinose was 23.78%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第22期252-254,共3页
Food Science
关键词
气相色谱
豌豆粉渣
多糖
衍生化
gas chromatography(GC)
pea flour residue
polysaccharide
derivatization
