紫萁粗多糖中蛋白质含量、性质及脱除方法研究

Studies on the Protein Content, Characteristics and Deprotein Methods of Crude Polysaccharides from Osmunda Japonica Thumb

本文研究了用不同方法提取的紫萁粗多糖中蛋白质的含量、性质及脱除方法。结果表明：室温提取扭多糖中蛋白质的含量为17．5％，沸水浴提取粗多糖中蛋白质含量为32．7％，其中大多数为游离蛋白质。用3%TCA和Sevag试剂相结合，在室温下脱蛋白质效果良好。为紫萁多糖纯化和结构分析奠定前期工作基础。

This paper described the protein content, characteristics and deprotein methods of the crude polysaccharides extracted by different methods from Osmunda japonica thumb. The result showed the protein content was 17. 5% of crude polysaccharides at room temperature, and 32.5% of which by theboiling water-bath method. The most protein was free. The result of deprotein by 3%TCA combined with Sevag at room temperature was better. This is the basis of purification and structure identification on polysaccharides from Osmunda japonica Thumb.