柿多糖提取技术研究及其组成分析

Extracting Technology of Polysaccharides from Persimmon and Constituents Analysis

研究了柿多糖提取技术及组成成分。采用氯仿-甲醇(2∶1)脱脂、80%乙醇脱小分子糖,通过水提醇沉提取柿多糖。用sevag法去除游离蛋白,并应用苯酚-硫酸法测定多糖含量。结果表明,柿多糖浸提工艺的最佳条件是温度90℃,料液比1∶35,浸提时间4 h,浸提2次。纸层析初步分析表明,柿多糖由阿拉伯糖、木糖、甘露糖、山梨糖、半乳糖、葡萄糖组成。

The extraction technology of soluble polysaccharides from persimmon was studied. The fat and simple saccharides in persimmon were removed separately with CH3Cl-CH3OH（2 ： 1）and 80% alcohol. Polysaccharides was isolated in hot water and precipitated by alcohol. The sevag method was used to remove protein. The optimum condition of extracting polysaccharides from persimmon was the ration of 1 （persimmon） ： 35（distilled water） , 90℃for three times and for 4 hours once time. The polysaccharides were made of arabinose, xylose, mannicose, sorbose, galactose and glucose.