摘要
以四角蛤蜊为原料,采用酶法提取多糖,通过单因素和L(934)正交试验确定最佳提取工艺条件为,料液比1∶3,pH7.0,提取时间1.5 h,提取温度50℃。多糖粗提物经Sevag法脱除蛋白,再经DEAE Sepharose F.F离子交换色谱法和SephadexG-200凝胶过滤色谱法进行初步纯化。
The crude polysaccharides were extracted from Mactra veneriformis by enzymatic method.The optimal extraction conditions determined by single factor and L9(34) orthogonal tests were as follows,solid-liquid ratio,pH7.0,extraction time 1.5 h,extraction temperature 50 ℃.After their deproteinization by Sevag method,the crude polysaccharides were purified by DEAE Sepharose F.F ion-exchange chromatography and Sephadex G-200 gel filtration.
出处
《食品研究与开发》
CAS
北大核心
2012年第6期71-74,共4页
Food Research and Development
关键词
四角蛤蜊
多糖
提取工艺
Mactra veneriformis
polysaccharide
extraction technology
