目的：优选胡芦巴胶的降解方法及工艺，获得质量稳定可控的低分子量多糖。方法以总糖和还原糖含量以及黏度为评价指标，比较酸水解、超声辅助、酶解等工艺，优选最佳条件。并依据紫外、红外及差示扫描热图谱对产物进行初步评价。结果不同降解工艺所得还原糖得率分别为酶解52.41%、超声辅助42.19%、酸解24.59%；以纤维素酶用量10 U·mg-1、50℃处理150 min时，降解效果最佳。重复实验表明该工艺稳定可控，紫外、红外及DSD图谱无明显差异，峰位基本不变。结论酶法降解胡芦巴制备低分子量多糖，方法简便、高效、易于控制。%ABstract:OBjective Tooptimizethedegradationprocessoffenugreekgumandtoobtainlow-molecular-weight polysaccharidewithstableandcontrollablequality.Methods Takingtotalsugar,reducingsugarcontentandviscositypa-rameter as evaluating index,degradation methods of traditional acid hydrolysis,ultrasound-aided acid hydrolysis and enzy-matic degradation were compared and the process conditions were further optimized. The fenugreek gum and its degradation products were characterized by UV,IR and DSD spectrometry respectively. Results The reducing sugar content of different degradation methods were 52. 41% for enzymatic degradation,42. 19% for ultrasound-aided acid hydrolysis and 24. 59%for traditional acid hydrolysis. The optimum process was as follows:Fenugreek gum solution was treated with 10 U cellulose at 50 ℃ for 150 min. Repeated experiments showed that the degradation process was stable and controllable. No significant differences were found in the UV,IR or DSD spectrums between fenugreek gum and its degradation products. Conclusion Enzymatic degradation of fenugreek gum turned was an efficient,simple and controllable method.
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