南瓜多糖的分离与纯化  

The Separation and Purification of Polysaccharide from Pumpkin

作　　者：向东[1] 金鑫[1] 赖凤英[1] 

机构地区：[1]华南理工大学食品与生物工程学院

出　　处：《食品与发酵工业》2004年第8期130-133,共4页Food and Fermentation Industries

摘　　要：研究了南瓜多糖提取液的分离与纯化。试验结果表明 ,提取液用TCA法脱蛋白 ,去除率达 94.3 3 % ,采用SephacrylS 40 0HR凝胶柱层析逐步分析纯化 ,分离得到 2种多糖PP Ⅰ和PP Ⅱ。利用醋酸纤维膜电泳法对PP Ⅰ和PP Ⅱ进行纯度检测 ,表明 2种组分都达到了均一的纯度。The separation and purification of the polysaccharide from pumpkin was studied in this paper By using TCA method, 94.33% of protein was removed from the extracted juice. Further purification by Sephacryl S-400 HR gel-column produced two types of polysaccharide: PP-I and PP-II. The purity of PP-I and PP-II were examined by acetate fiber film electrophoresis method. The results show that the purity of two compositions are both homogeneous.

关 键 词：南瓜多糖 提取液 蛋白 电泳法 凝胶柱层析 分离与纯化 分离 醋酸纤维 分析纯 组分 

分 类 号：TS245[轻工技术与工程—制糖工程]