黄秋葵多糖提取及其絮凝性能

发布时间：2018-01-26 02:14

本文关键词： 黄秋葵多糖硫酸铁复合絮凝剂絮凝率絮凝时间　出处：《食品工业科技》2017年21期 　论文类型：期刊论文

【摘要】：以水、酸、碱为浸提液,利用超声辅助法从黄秋葵果中提取了三种多糖,并以红外光谱和凝胶渗透色谱对其进行了表征。结果表明,三种多糖的组成基本相同,分子量不同。利用黄秋葵多糖、硫酸铁和硫酸铁-黄秋葵多糖复合絮凝剂对高岭土悬浊液处理表明,单独添加黄秋葵多糖时絮凝效果差;单独用硫酸铁时,只有Fe~(3+)离子浓度接近0.1 mmol/L时才能达到90%左右的絮凝率;三种黄秋葵多糖与硫酸铁复合可在0.1~0.6 mmol/L的Fe~(3+)离子浓度范围内达到90%左右的絮凝率,絮凝时间也短。碱提多糖对提高絮凝率和缩短絮凝时间的效果最好,其次是酸提、水提多糖。
[Abstract]:Three polysaccharides were extracted from Okra fruit by ultrasonic assisted method with water, acid and alkali as extraction solution, and characterized by IR and gel permeation chromatography. The results showed that the composition of the three polysaccharides was basically the same. Different molecular weight. The treatment of kaolin suspension with the compound flocculants of Amur polysaccharides, ferric sulfate and ferric sulfate polysaccharides showed that the flocculation effect was poor when the polysaccharides were added alone. When ferric sulfate is used alone, only when the concentration of Fe~(3 is close to 0. 1 mmol/L can the flocculation rate reach about 90%. The flocculation rate of the three polysaccharides and ferric sulfate could reach about 90% in the concentration range of 0.1 ~ 0.6 mmol/L Fe~(3). The alkali extraction of polysaccharides was the best to increase the flocculation rate and shorten the flocculation time, followed by acid extraction and water extraction.
【作者单位】：南京林业大学理学院;
【基金】：江苏省自然科学基金(BK20140967)
【分类号】：TQ281;X703
【正文快照】： 黄秋葵为锦葵科秋葵属一年生草本植物,黄秋葵的果实、花、叶中含有丰富的多糖物质,具有很高的提取利用价值[1-3]。目前,黄秋葵多糖的应用研究主要集中在食品和生物医药领域[4-9]。此外,国外研究者报道了黄秋葵多糖在絮凝方面的应用,例如,黄秋葵多糖在污水处理过程中能够有效地

【相似文献】