Effect of β-glucosidase Hydrolyzing on the Main Physical and Chemical Characters of Aralosides
The material was the aralosides extracted from Aralia data (Miq) Seem planted in Benxi city Liaoning province. The main physical and chemical characters of the aralosides were explored after hydrolyzed with β-glucosidase in this study. The results indicated: the viscidity and sweet taste of the aralosides became less, the color of the aralosides became buff from brown, the solubility, volatilization and stimulating odor were improved, and the content of oleanolic acid in the aralosides rose to 37.2％ from 33.5％. The quantity of the ultraviolet absorbing peaks reduced obviously;the absorption band was closed to the shorter wavelength after hydrolyzed by β-glucosidase. The glucose molecule was released falls from the aralosides, the molecules of the aralosides became smaller, and the molecules of β-D galactose, phenyl glucoside, benzoic acid and long carbon chain emerged from the figures of infrared absorption. The capability of eliminating free radical was improved obviously after hydrolyzed by p-glucosidase.
Aralia elata (Miq) Seem saponin β-glucosidase hydrofyzation infrared absorption
Yan Ting-cai Zhang Xuan Li Bin Meng Xian-Jun Ge Hui-qi
College of Food Science Shenyang Agricultural University Shenyang, China College of Biological Medicine and Chemical Engineering Liaoning Scientific and Technological Academ
国际会议
哈尔滨
英文
677-680
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）