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五味子叶中含有多糖、木脂素、黄酮和微量元素等有效成分。试验对五味子叶多糖进行分析提纯,构建五味子叶中多糖与小分子氨基酸(赖氨酸和甘氨酸)通过美拉德反应形成共聚物,以共聚物的褐变指数、游离氨基酸含量和乳化性为指标对五味子叶多糖与氨基酸共聚物的性质进行研究。结果表明:以水为溶剂提取五味子叶中多糖的最优工艺为料液比26∶1、提取时间3.0 h及提取温度90℃。随着加热时间的增加,共聚物的褐变指数、乳化性和游离氨基酸含量均呈现出先上升再下降的趋势,同时褐变指数也随着提取温度的升高呈相同的趋势;其抗氧化能力随着加热时间增加增强;氨基酸过量时可适当抑制共聚物的褐变程度。
Schisandra leaves contain polysaccharides, lignans, flavonoids and trace elements and other active ingredients. Experiments on Schisandra chinensis leaf polysaccharides were analyzed and purified to construct Schisandra chinensis polysaccharides and small molecule amino acids (lysine and glycine) through the Maillard reaction copolymer, the copolymer browning index, free amino acid content and emulsification as an indicator Schisandra leaf polysaccharide and amino acid copolymer properties were studied. The results showed that the optimum conditions for the extraction of polysaccharides from Schisandra chinensis with water as solvent were the ratio of material to liquid was 26:1, the extraction time was 3.0 h and the extraction temperature was 90 ℃. With the increase of heating time, the browning index, emulsifying property and free amino acid content of the copolymer all showed the trend of first increasing and then decreasing. At the same time, the browning index showed the same trend with the increase of the extraction temperature. The antioxidant capacity With the increase of heating time increased; amino acid excess can be inhibited when the degree of browning of the copolymer.