椴树蜂蜜多糖和多花种蜂蜜多糖加工特性的比较

吴海涛; 张艺玮

doi:10.13386/j.issn1002-0306.2021090359

椴树蜂蜜多糖和多花种蜂蜜多糖加工特性的比较

Comparative Study on Processing Characteristics of Linden Honey Polysaccharide and Multifloral Honey Polysaccharide

摘要

摘要: 本文旨在研究不同蜂蜜多糖的加工特性，探究种类对蜂蜜多糖加工特性的影响。本文制备椴树蜂蜜多糖（Linden honey polysaccharides，LHP）和多花种蜂蜜多糖（Multifloral honey polysaccharides，MHP），并对其进行结构、热力学特性和流变学分析，对蜂蜜多糖的加工特性研究。结果表明，LHP和MHP的X-射线衍射出现不明显的突起。LHP和MHP的重量损失分别为85.05%和81.3%，热降解温度分别为236.7和322 ℃；LHP和MHP均表现出一个较宽的放热反应峰，分别在75和72 ℃附近；LHP和MHP在高剪切速率下粘度分别在1.3和1.2 mPa·s保持不变；LHP和MHP的持水量分别为1.6和0.4 g水/g；LHP和MHP的持油量分别为18.8和11.4 g油/g。这表明两种蜂蜜多糖具有良好的抗热特性及粘度，为蜂蜜多糖在功能性食品及天然药物开发等领域的应用提供理论支持。

Abstract: The purpose of this study was to study the processing characteristics of different honey polysaccharides and explore the effects of different kinds on the processing characteristics of honey polysaccharides. Linden honey polysaccharides (LHP) and multifloral honey polysaccharides (MHP) were prepared. The processing characteristics of polysaccharides honey were studied by thermodynamic and rheological analysis. The results showed that the weight losses of LHP and MHP were 85.05% and 81.3%, respectively. The thermal degradation temperatures of LHP and MHP were 236.7 and 322 ℃, respectively. Both LHP and MHP showed a wide exothermic reaction peak at 75 and 72 ℃, respectively. The viscosity of LHP and MHP remains unchanged at 1.3 and 1.2 mPa·s at high shear rates, respectively. The water holding capacity of LHP and MHP was 1.6 and 0.4 g water/g, respectively. The oil holding capacity of LHP and MHP was 18.8 and 11.4 g oil/g, respectively. It was suggested that honey polysaccharides had better heat resistance and viscosity. It could provide theoretical support for the application of honey polysaccharides in the development of functional foods and natural medicines.