马齿苋粗多糖除蛋白方法的筛选及优化

Screen and Optimization of the Methods for Removing Protein from Crude Polysaccharide in Portulaca oleracea L.

本文以除蛋白率和多糖损失率为指标,比较Sevage法、TCA法、酶法和盐酸法清除马齿苋粗多糖中蛋白的效果,筛选出最优除蛋白方法并进行工艺优化。结果表明,酶法除蛋白率较高,多糖损失率较低,为马齿苋粗多糖除蛋白较好的方法,最佳工艺条件为酶用量1.5%,酶解时间为2.5 h,酶解温度55℃,酶解pH=6.0。

In this paper,the effects of sevage method,TCA method,enzymatic method and hydrochloric acid method on theremoval of Portulaca oleracea L polysaccharide protein were compared with the indicator of the protein clearance and loss rate of polysaccharide.The results showed that enzymatic method was the good method for removing proteins.The optimal conditions in enzymic method were addition amount of 1.5%,temperature 55℃,time of hydrolysis 2.5 h,pH=6.0.