摘要
用酶解的方法测定罗汉果深加工柱流液中糖的α型结构及含量,为进一步研究和利用罗汉果资源,提高其利用率增加经济效益提供理论基础。首先测得罗汉果深加工柱流液中总还原糖含量为23.50%和游离还原糖含量为12.55%;在α-糖苷酶最佳酶水解条件pH值为5.5、温度为65℃、加热时间为1h、α-糖苷酶用量为0.4g下,测得柱流液干燥固体中α构型糖的含量为6.78%。
This study is to measure the contents and structure of a-oriented sacchaddes in the residues of column chromatography from the processing of Siraitia grosvenorii Swingle through enzyme- decomposition in order to provide a theoretical basis for the further study of Siraitia grosvenorii Swing^e. And improve its utilization and economic benefits. By measuring the content of saccharides in the residues of column chromatography from the processing of Siraitia grosvenorii Swingle, the total reducing saccharides is 23.50% and the free reducing saccharides is 12.55%. When the 0.4 g a-glycoside hydrolase is added in the optimal condition of enzymatic hydrolysis, that is pH5.5, temperature 65 ℃, time of heating 1 h, the content of （]-oriented saccharides in the dried solid of column residues is 6.78%.
出处
《食品科技》
CAS
北大核心
2012年第11期174-176,180,共4页
Food Science and Technology
基金
桂林市科学技术与技术开发计划项目(20110106-2)
广西"天然产物研究与开发"专项科研基金项目
关键词
罗汉果柱流液
酶水解
α构型糖
正交试验
column residues of Siraitia grosvenorii Swingle
enzymatic hydrolysis
（]-oriented saccharides
orthogonal experiment
