四君子汤复方多糖超声提取及脱蛋白工艺优化

Optimization of Ultrasonic Extraction Parameters and Deprotein Process for Polysaccharide from Sijunzi Decoction

目的 :优化四君子汤复方多糖的超声提取及脱蛋白工艺。方法 :以提取温度、提取时间、提取次数为3个因素,分别设计3个水平进行正交试验,优化四君子汤复方多糖的超声提取工艺;比较了Sevag法和Sevag-酶法纯化多糖的效果,并进行了单因素考察。结果:超声提取最佳工艺为80℃提取3次,每次提取30 min。Sevag-酶法脱蛋白效果较好,最佳工艺为胰蛋白酶添加量为1%,37℃水浴,酶解3 h,Sevag试剂处理3次。结论:确定了四君子汤复方多糖超声法提取及脱蛋白的最佳工艺条件,为其进一步的分离和活性研究打下基础。

Objective：To optimize the parameters of uhrasonie extraction and deprotein process for polysae- charide of sijunzi decoction. Method：With the extraction temperature,extraction time,extraction times as three factors,orthogonal experiment of three levels were designed to optimize the parameters of ultrasonic extraction for polysaccharide of sijunzi decoction. Sevag method and Sevag-enzyme method were compared for deprotein of polysaccharide of sijunzi decoction,and single-factor experiments were designed. Resuh：The optimal condi- tions were that polysaccharide of sijunzi decoction was extracted at 80℃,30 min for 3 times. Sevag-enzyme method was better for deprotein than Scrag method, and the optimum condition was that the amount of trypsin was 1%,with water bath at 37℃,enzymolysis for 3 hr,and processed with Sevag agent for 3 times. Conclusion：The parameters of ultrasonic extraction and deprotein process for polysaccharide of sijunzi decoc- tion were optimized ,and it could be the basis for the further isolation and activity study.