超滤对大蒜粗多糖中蛋白质的脱除效果

Ultrafiltration and the Removal of Garlic Polysaccharide Protein

研究了超滤对大蒜粗多糖中蛋白质的脱除效果.选择截留相对分子质量为10 000的超滤膜(MWCO),并研究了超滤次数、操作压力、样品浓度和膜的清洗方式对超滤效果的影响.结果表明:利用该超滤膜来脱除大蒜粗多糖中蛋白质的最佳条件为:大蒜多糖的质量浓度20 mg/mL,压力27.58 kPa,超滤3次.该条件下大蒜多糖通过率达到92.1%,蛋白质含量由0.5%降低到了0.05%.超滤膜使用后,不经清洗,再次使用,大蒜多糖的通过率为74.7%,为原通过率的78.1%;经蒸馏水—NaOH溶液—蒸馏水混合清洗后,大蒜多糖的通过率为93.2%,恢复到原通过率的97.5%.结论:采用超滤法可以脱除大蒜粗多糖中的蛋白质.

Removal of the protein in the garlic polysaccharide by using ultrafiltration was studied. The ultrafiltration membrane with 10 000 MWCO （molecular weight cut off） was selected and the influence of ultrafiltrating times, operating pressure, concentration of the sample and the cleaning method of the filter were explored. The results showed that the optimum parameters for protein removal using ultrafiltration membrane were as follows：20 mg/mL of garlic polysaccharide, 27.58 kPa and 3 times of ultrafiltration. With these parameters, the passing rate of garlic polysaccharide was 92.1% and pro- tein decreased from 0.5% to 0.05%. Without cleaning the ultrafiltration membrane and using it again, the passing rate of garlic polysaccharide was 74.7%, 78.1% of its original passing rate. After the contaminated ultrafiltration membrane was cleaned with distilled water and sodium hydroxide, the passing rate of garlic polysaccharide was 93.2%, 97.5%, of the original passing rate. The conclusion is that the protein in the garlic polysaccharide can be removed with ultrafiltration.