黄精中糖类成分的含量测定方法比较及其酒蒸工艺优化
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篇名: 黄精中糖类成分的含量测定方法比较及其酒蒸工艺优化
TITLE: Comparison of Determination Methods of Saccharides in Polygonatum cyrtonema and Optimization of Its Wine- steaming Technology
摘要: 目的:比较黄精中多糖及还原糖的含量测定方法,并优化黄精的酒蒸工艺。方法:分别采用蒽酮-硫酸法和苯酚-硫酸法测定黄精中多糖的含量,分别采用蒽酮-硫酸法、苯酚-硫酸法和3,5-二硝基水杨酸(DNS)法测定黄精中还原糖的含量。以黄精炮制品的外观性状评分以及多糖、还原糖、总糖含量为指标,加酒量、蒸制时间、闷润时间为因素,采用拉丁方设计优化黄精的酒蒸工艺并比较蒸制前后多糖、还原糖、总糖含量。结果:蒽酮-硫酸法所得多糖、还原糖检测质量浓度的线性范围均为0.0066~0.033mg/mL(R2=0.9999),精密度、稳定性(90min)、重复性试验的RSD分别小于3%、2%,平均加样回收率分别为99.75%(RSD=0.48%,n=6)、103.40%(RSD=1.25%,n=6);苯酚-硫酸法所得多糖、还原糖检测质量浓度的线性范围均为0.0025~0.025mg/mL(R2=0.9992),精密度、稳定性(90min)、重复性的RSD分别小于5%、6%,平均加样回收率分别为112.80%(RSD=2.36%,n=6)、99.20%(RSD=3.47%,n=6);DNS法所得还原糖检测质量浓度的线性范围为0.01~0.18mg/mL(R2=0.9999),精密度、稳定性(90min)、重复性试验的RSD均小于2%,平均加样回收率为96.95%(RSD=1.19%,n=6)。黄精的最优酒蒸工艺为加酒量20%、闷润2h、蒸制7h。3次验证实验所得黄精酒蒸品中多糖、还原糖、总糖平均含量的RSD均小于3%(n=3)。4批生黄精中多糖、还原糖、总糖的平均含量分别为16.3%、11.2%、27.4%,4批黄精酒蒸品中多糖、还原糖、总糖的平均含量分别为3.4%、61.0%、64.4%。结论:黄精中多糖的含量测定以蒽酮-硫酸法为优,还原糖的含量测定以DNS法为优;黄精酒蒸品中多糖的含量明显下降,而还原糖和总糖的含量明显增加。
ABSTRACT: OBJECTIVE:To compare the methods for the con tent determination of polysaccharide and reducing sugar in Polygonatum cyrtonema, and to optimize the wine-steaming technology of P. cyrtonema . METHODS : The contents of polysaccharide in P. cyrtonema were determined by anthrone-sulfuric acid method and phenol-sulfuric acid method. The contents of reducing sugar in P. cyrtonema were determined by anthrone-sulfuric acid method , phenol-sulfuric acid method and 3, 5-dinitrosalicylic acid (DNS)method,respectively. Taking appearance and property scores of processed products ,the contents of polysaccharide,reducing sugar and total sugar as indicators ,the amount of alcohol added ,steaming time and moistening time as factors,the wine-steaming technology of P. cyrtonema was optimized by Latin square design. The contents of polysaccharide , reducing sugar and total sugar were compared before and after steaming. RESULTS :The linear ranges of polysaccharide and reducing sugar obtained by anthrone-sulfuric acid method were both 0.006 6-0.033 mg/mL(R2=0.999 9). RSDs of precision , stability(90 min)and reproducibility tests were all lower than 3% and 2%,respectively. Average recoveries were 99.75%(RSD= 0.48%,n=6)and 103.40%(RSD=1.25%,n=6),respectively. The linear ranges of polysaccharide and reducing sugar obtained by phenol-sulfuric acid method were both 0.002 5-0.025 mg/mL(R2=0.999 2). RSDs of precision ,stability (90 min) and reproducibility tests were all lower than 5% and 6%,respectively. Average recoveries were 112.80%(RSD=2.36%,n=6)and 99.20%(RSD=3.47%,n=6). The linear range of reducing sugar obtained by DNS method was 0.01-0.18 mg/mL(R2=0.999 9). RSDs of precision ,stability(90 min)and reproducibility tests were all lower than 2%. Average recoveries was 96.95%(RSD= 1.19%,n=6). The optimal wine-steaming technology of P. cyrtonema included the amount of alcohol added of 20%,moistening time of 2 h and steaming time of 7 h. RSDs of average contents of polysaccharide ,reducing sugar and total sugar in wine-steamed products were all lower than 3% in 3 times of validation tests (n=3). The average contents of polysaccharide ,reducing sugar and total sugar in 4 batches of P. cyrtonema were 16.3%,11.2% and 27.4%;those of 4 batches of wine-steamed products were 3.4%, 61.0% and 64.4%,respectively. CONCLUSIONS :The anthrone- ) sulfuric acid method is the best for the determination of poly- saccharide in P. cyrtonema ;DNS method is the best for the pandongmei1228@126.com determination of reducing sugar in P. cyrtonema. The content ofpolysaccharide in wine-steamed products is decreased signifi- cantly,while the contents of reducing sugar and total sugar are increased significantly.
期刊: 2021年第32卷第24期
作者: 潘东梅,蔡维珊,梁业婷,沈颖,史哲铭,易延逵
AUTHORS: PAN Dongmei ,CAI Weishan ,LIANG Yeting ,SHEN Ying,SHI Zheming ,YI Yankui
关键字: 黄精;多糖;还原糖;含量测定;酒蒸工艺优化
KEYWORDS: Polygonatum cyrtonema;Polysaccharide;Reducing sugar ;Content determination ;Optimization of wine-steaming
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