马齿苋多糖脱蛋白工艺的研究

Study on removal of protein from polysaccharide of portulaca oleracea

目的研究马齿苋多糖的脱蛋白工艺。方法采用Sevage法、三氯乙酸法及盐酸法对马齿苋多糖进行脱蛋白处理。结果Sevage法、三氯乙酸法及盐酸法的多糖损失率分别为12.9%、6.7%、14.6%。结论盐酸法脱蛋白效果明显,但多糖损失率较高,Sevage法的脱蛋白效果次之,三氯乙酸法多糖损失率较低,但脱蛋白效果较差。

Objective：To compare methods for removing protein from polysaccharide of.Portulaca oleracea.Methods： Protein was removed by using Sevage method and Thicloroacetic acid and HCL method.Results： Percentages of decomposed polysaccharide of Sevage method and Thicloroacetic acid and HCL method were 12.9﹪ and 6.7﹪ and 14.6﹪.Conclusion：.The HCL method has a high percentage of removed protein,but a high percentage of decomposed polysaccharide.The Sevage method has lower percentage of removed protein and decomposed polysaccharide.The percentage of removed protein of Thicloroacetic acid is not as good as the other two former methods mentioned before.