作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《中国食品添加剂》 2006年第2期57-59,53,共4页

摘　　要： 分别采用酸法、碱法来提取酵母细胞壁中的β-1,3-D-葡聚糖。用紫外光谱法、纸层析法法和红外光谱法分析多糖成分。结果发现:经酸法(醋酸溶液浓度为0.5mol/L)提取的β-1,3-D-葡聚糖产品中除含有葡聚糖外,还含有一定量的甘露聚糖和蛋白质成分;而用碱法(氢氧化钠溶液浓度为1.0mol/L)提取时,产品为高纯度的β-1,3-D-葡聚糖。本文从其水解机理上探讨了产生上述两种不同结果的原因,指出碱法提取是从酵母中提取β-1,3-D-葡聚糖的高效方法。 The β-1, 3-D-Glucan was extracted from the cell wall of Yeast by acid method and alkali method respectively. UV analysis, Paper chromatography and FT-IR chromatography showed that the product extracted by acid method contained glucan and mannan-proteins, while the product extracted by alkali method was chemically pure glucan that contained no other carbohydrates and proteins. The hydrolysis mechanism was discussed. The difference between acid method and alkali method can be explained with the mechanism and it was pointed out that the alkali extraction is a efficent process for extracting β-1, 3-D-Glucan from Yeast.

关 键 词： 酵母 葡聚糖 酸法 碱法

领　　域： [轻工技术与工程] [轻工技术与工程]