摘要
探讨鸡内金粘多糖提取过程中脱蛋白、脱盐、脱色方法及多糖组分的初步分级。确定了酶解加三氯乙酸法和氧化铝法为鸡内金粘多糖脱蛋白和脱色的方法,选截留量1000的透析膜来脱盐。得到了75%、55%两种乙醇浓度的鸡内金粘多糖的分级沉淀。
To investigate the method on deproteinization ,decoloration, desalination, and initial classification of glycosaminoglycan. The deproteinization effect was optimal with TCA combined with Hydrolysis method and Al2O3 column Chromatography also achieve a high decoloration rate, the desalination effect was optimal With the dialysis membrane that its interception is 1000. the classification precipitation of glycosaminoglycan can be ahieved by75%, 55% ethanol concentration.
出处
《山东食品发酵》
2008年第4期15-18,共4页
Shandong Food Ferment
关键词
脱蛋白
脱色素
脱盐
粘多糖分级
Deproteinization
Decoloration
Desalination
Classification precipitation of glycosaminoglycan
