无梗五加果多糖脱蛋白工艺的优化-中国农学通报.PDF

中国农学通报 2012,28(24):306-310 Chinese Agricultural Science Bulletin 无梗五加果多糖脱蛋白工艺的优化 1 2 1 王晶晶 ，冯 颖 ，生依灵 1 2 （辽宁医学院食品学院，辽宁锦州121001；沈阳农业大学食品学院，沈阳110161） 摘 要：为获得无梗五加果多糖最佳脱蛋白工艺，采用单因素及正交试验设计，分别对酶法和三氯乙酸 (TCA)-Sevag 2 种方法进行优化。结果表明：将无梗五加粗多糖液调至pH 6.5 ，采用质量浓度4%的木瓜 蛋白酶40℃下酶解2 h ，5000 r/min 离心10 min ，取上清液加入其等体积TCA-Sevag ( 1:1，v/v)试剂脱蛋白 处理4 次，其中Sevag 试剂中氯仿:正丁醇=5:1(v/v) ，脱蛋白率为95.6% ，多糖损失率为21.5% 。酶法联合 三氯乙酸(TCA)-Sevag 脱除蛋白法是一种适合无梗五加果多糖的较高效的除蛋白方法。 关键词：无梗五加；多糖；脱蛋白；酶法；TCA-Sevag 法 中图分类号：TS201.2 文献标志码：A 论文编号：2011-2951 Optimization of Deproteinization Process of Polysaccharides in Fruits from Acanthopanax Sessiliflorus Seem. WangJingjing,FengYing ,ShengYiling1 2 1 1 (FoodScienceCollegeofLiaoningMedicalUniversity,JinzhouLiaoning121001; 2FoodScienceCollegeofShenyangAgriculturalUniversity,Shenyangl10161) Abstract: TodeterminethebestprocesstoremoveproteinfrompolysaccharidesinFruitsof Acanthopanax Sessiliflorus Seem.,twomethodsincludingenzymolysisandtrichloroaceticacid(TCA)-Sevagwereoptimized bysinglefactorandorthogonaldesign.TheresultsshowedthatpolysaccharidessolutionatpHvaluesadjusted to6.5wasdealtwiththemassconcentrationof4%papainfor2hat40℃,andthenthesupernatantfollowing bycentrifugedfor 10minat5000r/minwashandedforfourtimesby 1:1(v/v)TCA-Sevag[chloroform:butanol= 5:1(v/v)] reagent for that of equal volume. The deproteinization rate was 95.6% and the loss rate of polysaccharides was 21.5% . The method of enzymolysis with TCA-Sevag had high efficiency in deproteinization.