黑糯玉米多糖的提取及脱蛋白工艺的比较

Extraction of Polysaccharide in Black Glutinous Corn and Comparison of Removing Protein Procedure

本文研究了黑糯玉米多糖的提取及两种脱蛋白分离工艺的比较。采用热水浸提、醇沉法提取黑糯玉米多糖,用两种改进的方法(氯仿-正丁醇法和三氯乙酸-正丁醇法)脱除蛋白质,以脱蛋白率为指标,通过正交实验L9(34)确定最佳脱蛋白分离工艺后,对比两种方法的最佳组合粗多糖得率及510nm处吸光值的差异。结果表明:三氯乙酸-正丁醇法比氯仿-正丁醇法的脱蛋白效果好,最佳水平脱蛋白率为70.69%,多糖得率仅为67.87%;氯仿-正丁醇法最佳水平脱蛋白率为51.39%,多糖得率为80.31%。本文建立的优化工艺可为黑糯玉米多糖的分离制备提供参考。

The extraction of polysaccharide in black glutinous corn and the comparison of removing protein separation procedure were studied in this paper. The optimum procedure of removing protein was studied in two advanced methods （ Protein was removing by Chloroform - n - Butyl alcohol and Tricloroacetic acid - n - Butyl alcohol） by L9 （3^4） orthogonal experiment design. After determining the optimum preparation procedure by the percentage of removed protein, the percentage of composed polysaccharide and absorbance at 510 nm were compared in this paper. The results showed that the method of using Tricloroacetic acid - n - Butyl alcohol had a higher percentage of removing protein, which is 70.69%, but a lower percentage of composed polysaccharide, which is 67.87% . The method of using Chloroform - n - Butyl alcohol had lower percentage of removing protein and higher percentage of compoing polysaccharide ,which are 51.39% and 80.43% respectively. The optimum preparation procedure established in this paper may provide a reference of extraction and separation of the polysaccharide in black glutinous corn.