蓝莓多糖超声波提取及脱蛋白方法.pdf

134 2010, Vol. 31, No. 22 食品科学 ※工艺技术 蓝莓多糖超声波提取及脱蛋白方法 1 2 1, 1 1 孙希云 ，刘 宁 ，孟宪军 * ，朱金艳 ，刘晓晶 (1.沈阳农业大学食品学院，辽宁沈阳 110 16 1；2 .沈阳农业大学土地与环境学院，辽宁沈阳 110 16 1) 摘 要：采用超声波法辅助提取蓝莓中多糖。通过正交试验分析，得到了粗多糖提取的最佳工艺条件：提取时 间4 0min ，提取温度50 ℃，超声波功率80W ；在此条件下，蓝莓鲜果多糖的得率为2 .335% 。比较了3 种脱蛋白 的方法，结果表明酶解和三氯乙酸- 正丁醇法结合法蛋白脱除率较高，可达95 .32% ，多糖的保留也较好，接近 8 0 % ，并且操作方便简单，是较好的脱蛋白方法。 关键词：蓝莓；多糖；超声波提取；脱蛋白 Ultrasonic Extraction and Protein Removal of Polysaccharides from Blueberry 1 2 1, 1 1 SUN Xi-yun ，LIU N in g ，MENG Xian -j un * ，ZHU Jin-yan ，LIU X iao-j in g (1. College of Food Science, Shenyang Agricultural University, Shenyang 110 16 1, China ； 2. College of Land and Environmental Science, Shenyang Agricultural University, Shenyang 110 16 1, China) Abstract ：Ultrasonic treatment was u sed to extract poly saccharides from blueberry . The optimal extraction processing parameters were optimized by orthogonal experiments to be extraction time of 40 min, extraction temperature of 50 ℃and ultrasonic power of 80 W . Under the optimal extraction condition s, the yield of poly saccharides from blueberry was 2.34%. Three methods for removing protein from crude polysaccharides extracted from blueberry were compared. Results indicated that the combinatorial method between enzymatic hydrolysis and trichloroacetic acid-n-butanol was better than the single method for protein removal rate of 95.32%. In contrast, the retention rate of polysaccharides was more than 80%. The method was simple and suitable to remove protein in polysaccharides from blueberry.