乌饭树叶提取液的脱蛋白方法研究  

Study on the removed bractum thunb protein of vaccinium leave extract

作　　者：何志伟[1] 刘钟栋[1] 邵斌 魏国华[1] 许新德 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]浙江新昌制药厂,浙江新昌312500

出　　处：《中国食品添加剂》2007年第G00期286-289,共4页China Food Additives

摘　　要：本实验以总糖损失率和脱蛋白率为指标，通过对几种脱蛋白方法的比较优化出乌饭树提取液较好的且瞧白方法。选用盐酸法、三氯乙酸法和Sevag法三种常见方法，分别对提取液进行脱蛋白处理，比较可知Sevag法效果较好，为提取液的纯化提供一定的参考。the loss saecharide rate and the removed protein are considered the scale target. The methods of HCl, CCl3 COOH, Sevag are chosed, the extract is disposed with three methods that mentioned before, through comparing the percentage of the loss saccharlde and the removed protein. It is concluded that the method of saveg has a high percentage of removed protein and is the best method of removed protein, which can supply some reference for purification of the extract.

关 键 词：乌饭树 脱蛋白 提取液 比较 Sevag法 

分 类 号：TS201.2[轻工技术与工程—食品科学]