The Chemical Compositions Of Acid Hydrolyzed Polysaccharides Of Zizyphus Jujube And Sterculia Lychnophora And Their Effect On The Growth Of Internal Microflora

• Main Authors: Huang, Renhung, 黃仁宏
• Other Authors: Wang, Chiunchuang
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/23291051997671117480

碩士 === 靜宜大學 === 食品營養學系 === 100 === Zizyphus jujuba ( ZJ ) and Sterculia lychnophora ( SL ) are the traditional Chinese herbs using in the medicated food. The purposes of this study are to investipate the physicochemical properties and antioxidant capacity of polysaccharides of ZJ and SL. Furthermore, the effect of acid hydrolyzed polysaccharides on the growth of internal microflora. The crude polysaccharides were acid hydrolyzed by using diluted hydrochloride solution (2M) for 6hr. The hydrolytes were fractionated by using gel permeation chromatography (GPC) to obtain various molecular weight of polysaccharides. The results indicated that the extraction of acidic and basic solutions obtained higher yield of crude polysaccharides than hot water extraction. The crude polysaccharides from basic solution had the more uronic acid content and the better antioxidant capacity than the others. In the viscosity of crude polysaccharide solutions, water extracts indicated the highest viscosity among three crude polysaccharides in both ZJ and SL. Two major molecular weight distributions were observed as the acid hydrolytes were fractionated by using GPC. The total carbohydrate of hydrolytes was increased after GPC fractionation. However, the content of uronic acid in the acid hydrolyzed polysaccharides was decreased with progress of hydrolysis time. The addition of acid hydrolytes (both 2hr and 4hr) significantly increased the growth of Bifidobacteriun bifidum as the concentration of 1mg / mL was added, particularly in the fraction of low molecular weight of SL. Similarly, the acid hydrolytes (both 2hr and 4hr) of ZJ also significantly increased the growth of propionibacterium freudenreichii, but no significant effect was observed as SL hydrolytes was added. The differences between hydrolytes of SJ and SW could be caused by the different molecular structure of polysaccharide