南瓜多糖的提取及纯化

Extraction and Purification of Pumpkin Polysaccharide

为开发和利用南瓜多糖,采用纤维素酶法提取南瓜多糖;利用单因素试验考察了纤维素酶的浓度、时间、温度、pH值对南瓜多糖提取率和纯度的影响,并通过紫外光谱和红外光谱对样品进行了分析.结果表明:该法提取南瓜多糖的最佳反应条件为:酶浓度0.5%,时间120min,温度50℃,pH值5.2.在最佳条件下,南瓜多糖的提取率为4.9%,多糖的纯度为52%.紫外光谱分析表明:样品在217nm有多糖的吸收峰,未见蛋白质(280nm)与核酸(260nm)的特征吸收峰,红外光谱分析发现典型多糖吸收峰.

In order to better develop and utilize pumpkin polysaccharide, the cellulase method was adopted in pumpkin polysaccharide extraction. By way of monofactorial test, the effects of the cellulase concentration, time, temperature and pH value upon the polysaceharide extraction rate and the purity quotient were all put under examination. The sample pumpkin pol ysaccharide was then made to go through UV and IR analysis. The results showed that the best reaction condition for extracting pumpkin polysaccharide is when the cellulase concentration was 0.5%; the duration of time 120min; the temperature at 50℃ and the pH value 5.2. Under such optimal condition, the extraction rate of pumpkin polysaccharide was 4.9%, the purity quotient of pumpkin polysaccharide was 52%. UV analysis reveals that the absorption peak of polysaccharide appears at 217nm, while characteristic absorption peaks of protein （280nm） and nucleic acid （260nm） were not found. Typical absorption peaks of polysaccharide, could be found by IR.