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非淀粉多糖（Non starch polysaccharides, NSP）是黑麦膳食纤维的主要组成成分，在人类营养中起着重要的作用。为了深入了解黑麦膳食纤维的组成以及不同制备方法对黑麦中NSP的影响，本研究分别采用水提法、碱提法和乙醇酶水提法三种方法制备黑麦NSP，得到三种NSP（对应以W NSP、A NSP和E NSP表示），采用DEAE Sepharose Fast Flow阴离子交换和Sepharose CL 4B凝胶色谱柱层析对黑麦NSP进行了分离纯化，NSP的纯度分别由73.43%（W NSP）、76.57%（A NSP）和82.10%（E NSP）提高到了90%以上。本研究还分析了三种黑麦NSP的组成和相对分子质量，结果表明，不同制备方法得到的黑麦NSP中戊聚糖和β 葡聚糖的组成有较大差别，相对分子质量分别为1.55×10⁶（W NSP）、1.11×10⁶（A NSP）和1.55×10⁶（E NSP）。

英文摘要:

Non starch polysaccharides(NSP) is the main component of rye dietary fiber, which plays an important role in human nutrition. For thoroughly knowing the composition of rye dietary fibre and the effects of rye sample preparation methods on NSP. In this paper, rye NSP was prepared with three methods of water extraction, alkali formulation and ethanol enzyme water extraction. The rye NSPs obtained by those methods were presented as W NSP, A NSP and E NSP, respectively. The rye NSPs extracted by different methods were separated and purified by DEAE Sepharose Fast Flow anion exchange and Sepharose CL 4B gel chromatography column, then the contents of β glucan and pentosans mixtures were obtained. The purity of NSPs were improved from 73.43%(W NSP),76.57%(A NSP) and 82.10%(E NSP) to above 90%. In addition, the components of NSP and relative molecular mass of W NSP, A NSP and E NSP were analyzed. The results showed that there existed large difference in the composition and relative molecular weight of rye NSP pentosan and β glucan among those obtained from different extraction methods, and the relative molecular mass were 1.55 ×10⁶(W NSP), 1.11 ×10⁶(A NSP) and 1.55 ×10⁶(E NSP), respectively.

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