蛋黄果营养成分测定及其多糖提取工艺

以蛋黄果果肉为原料,测定蛋黄果果肉水分、粗灰分、蛋白质、粗脂肪、总糖、还原糖、多糖和氨基酸等营养成分含量,并探究蛋黄果多糖提取最佳工艺条件。在单因素试验的基础上,以蛋黄果多糖提取得率为评价指标,采用响应面法优化多糖提取工艺条件。结果表明:蛋黄果果肉的蛋白质、粗脂肪和淀粉含量较低,总糖、还原糖和多糖含量较高,其氨基酸含量丰富且组分均衡;蛋黄果多糖提取的最佳提取工艺条件为醇沉乙醇体积倍数2倍、提取时间2 h、液料比60︰1(mL/g)、提取温度90℃,此时多糖提取得率为4.88%。研究表明,蛋黄果营养成分较丰富,具备一定的加工利用潜力;利用响应面分析法分析结果可靠,并获得了蛋黄果多糖提取的最佳工艺条件。

Analysis Nutrient Components of Lucuma nervosa and Extraction Process of Its Polysaccharide

With lucuma nervosa pulp as raw material,the nutrient components of Lucuma nervosa were analyzed,and the optimal extraction process of polysaccharide was explored.The content of moisture,ash,protein,fat,total sugar,reducing sugar,polysaccharide and amino acid of dried Lucuma nervosa were measured.The results showed that Lucuma nervosa pulp had lower protein crude fat and starch content,higher total sugar,reducing sugar and polysaccharide content.The amino acid content of Lucuma nervosa pulp was rich and balanced.The optimal extraction parameters of polysaccharide were as ethanol-precipitated volume ratio of 2-folds,extraction time of 2 h,ratio of solvents to raw material of 60︰1(mL/g),and extraction temperature of 90℃.Under these conditions,the polysaccharides extraction rate was up to 4.88%.In conclusion,Lucuma nervosa was rich in nutrition and has the potential for processing and utilization.The results obtained by response surface analysis were reliable,from which the optimum extraction conditions of polysaccharides were obtained.