人参水溶性蛋白的纯化工艺研究

Purification of Several Ginseng Proteins

为研究人参中几种水溶性蛋白的提取纯化工艺,采用中性缓冲液抽提和硫酸铵分级沉淀法提取人参总蛋白,应用超滤、亲和层析、离子交换层析、疏水层析、凝胶过滤层析等方法进行分离、纯化,得到5种水溶性人参蛋白。经SDS-PAGE电泳和高效凝胶过滤色谱分析,其分子量分别为65.8,65.5,24.7,15.1,7.6 kD。研究结果表明,本试验所确定的人参水溶性蛋白纯化工艺路线简便、可行。

The purification progress of several ginseng proteins was studied. The hydmphilie proteins of ginseng were purified by means of salt solution extraction, ammonium sulfate fractionation, ultrafiltration, affinity chromatography on Affi-Gel blue gel, ion exchange chromatography on DEAE-Sepharose and SP-Sepharose, hydmphobic interaction chromatography on Phenyl-Sepharose. Five ginseng proteins were obtained. Their purities were analysed by SDS-polyacrylamide gels electrophoresis and their molecular weights were determined to be 65.8, 65.5, 24.7, 15.1, 7.6 kD, respectively, by Gel Filtration Chromatography. This method is simple and feasible.