摘要
采用水提醇沉法得到桔梗多糖,优化Sevag法除蛋白的工艺条件,通过单因素实验确定振摇时间、Sevag试剂添加量、氯仿正丁醇体积比、脱蛋白次数对脱蛋白效果的影响。采用四因素三水平正交试验确定脱蛋白的最优工艺。最优工艺为振摇时间25min,Sevag试剂添加量1/3,氯仿正丁醇体积比4∶1,脱蛋白次数4次。
The polysaccharides from Platycodon grandiflorum A.DC.is extracted by water-ethanol fractional precipitation to optimize the deproteinization process conditions of polysaccharides by Sevag method.The effects of shaking time,adding volume of Sevag reagent,volume proportion of n-butanol and chloroform,and deproteinization times on deproteinization effect are determined by single factor experiment.The best depro-teinization process is confirmed by orthogonal experiment.The optimal process of deproteinization is as fol-lows：shaking time is 25 min,sample liquid and Sevag reagent ratio is 3∶1 ,the volume proportion of n-buta-nol and chloroform is 4∶1 ,and deproteinization times is 4 times.
出处
《中国调味品》
CAS
北大核心
2014年第4期5-7,共3页
China Condiment
关键词
桔梗多糖
Sevag法
脱蛋白
polysaccharide from Platycodon grandiflorum
Sevag method
deproteinization
