红参多糖脱蛋白的研究

Deproteinization of polysaccharide from red ginseng

目的:建立红参多糖中蛋白质含量的测定方法,比较不同脱蛋白方法的效果,得出最佳的脱蛋白方法。方法:以脱蛋白率和多糖保留率为评价指标,比较Sevage法、三氯乙酸法、木瓜蛋白酶法对红参粗多糖进行脱蛋白工艺的效果。结果:木瓜蛋白酶法效果最好,最佳工艺是酶用量为3%,pH为6,酶解温度为50℃,酶解时间为2h,脱蛋白率为73.67%,多糖保留率为90.99%。结论:考马斯亮蓝法操作简单、准确性好,是蛋白质含量测定的一种好方法。不同脱蛋白法对红参多糖的脱蛋白效果有明显差异,木瓜蛋白酶法脱蛋白效果较好。

To establish a method for the determination of protein content in red ginseng polysaccharides, and different ways to removing protein from polysaccharide of red ginseng in order to choose the optimal technology. Methods： The protein was removed by Sevage, TCA and Papain method with the percentage of the removed protein and the retained polysaccharide as the evaluation indexes. protein removal and protein content were as the evaluation indexes. Results： Papain method was the best way to removing protein, the best condition was keeping 3% enzyme amount, pH=6, 50 ℃, 2h. The removing rate for protein was 73.67%, and retaining rate for polysaccharide was 90.99%. Conclusion： It is a good method for the determination of protein content. There were significant differences in the effect of different methods on the removing protein from red ginseng polysaccharides, papain method of removing protein is an effective and alternative method.