超滤法分级纯化五味子多糖及其影响因素的研究

Classification and purification of Schisandra chinensis polysaccharide by ultrafiltration and research of its influencing factors

运用超滤法先后使用截留分子量为100和10ku的超滤膜对五味子多糖提取液进行分离纯化和浓缩,经进一步处理得到较纯的多糖组分Sp1(分子量100ku以上)得率为6.31%,Sp2(分子量10～100ku)得率为0.93%。100、10ku两次超滤的最佳操作压力分别为0.207、0.138MPa,膜通量稳定所需时间分别为30、15min。温度对于第一次超滤膜通量影响较大。多糖浓缩液稀释3次以上时,截留液中小分子杂质含量处于较低水平。超滤法与传统层析柱法分离多糖相比,在处理速率上有着巨大优势,但所得多糖纯度略低。

Ultrafiltration method was used to isolate ,purify and concentrate the Schisandra chinensis polysaccharide extract followed by 100 and 10ku ultrafiltration membranes. After further treatment,the yield proportion of pure polysaccharide fraction Spl （molecular weight above 100ku） was 6.31%,Sp2（molecular weight 10-100ku） was 0,93%. The best operating pressures of 100,10ku ultrafiltration were 0.207,0.138MPa, the desired times of stable membrane flux were 30,15min. Temperature had more effect on first ultrafiltration membrane flux. After polysaccharide extract was diluted more than three times,the impurity content of small molecules reduced to a low level. Compared with conventional chromatography separation of polysaccharides, ultrafiltration had a huge advantage in the processing rate, but slightly lower in the purity.