生姜多糖的提取及脱蛋白研究

Study on Extraction and Deprotein of Polysacharide in Ginger

以新鲜的生姜为试材,通过正交试验研究了生姜多糖的最佳提取方案,比较了三氯乙酸法、鞣酸法和Sevag法脱蛋白的效果。结果表明:在温度为60℃、固液比为1:10、时间为3h时,生姜多糖的提取率最高;以3倍体积95%的乙醇提纯处理多糖后,生姜多糖粗得率为20.43%±0.23%。脱除多糖中的蛋白质以鞣酸法较好,除蛋白后得到的多糖纯度为73.11%±0.05%。

Fresh ginger was used as materials in this study. The optimal extractional conditions of the polysaccharde were researched by orthogonal test using temperature, time and ratios of ginger to water as testing parameters. The methods of deprotein of ginger polysaccharide extract were compared among trichloroacetic acid method, digallic acid method and Sevag method. The results showed that： the optimal conditions of ginger polysaccharide extraction are 60 ℃ of temperature, 1：10 of ratios of ginger to water and 3 h of extracting times, the extracting ratio is 20.43%±0.23% under these conditions. The digallic acid method is more suited to remove protein from gigner polysaccharide extracts, the purity of obtained the polysaccharide after deprotein is 73.11% ± 0.05%.