丹参水溶性糖蛋白的提取及其理化性质  

Technology for extracting water-soluble glycoprotein from Salvia miltiorrhiza Bunge and its physicochemical properties

作　　者：王应强[1] 段玉峰[1] 刘爱青[1] 吴成平[1] 

机构地区：[1]陕西师范大学食品工程系,陕西西安710062

出　　处：《陕西师范大学学报（自然科学版）》2007年第2期99-102,共4页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：陕西省自然科学基础研究计划项目(2006B18)

摘　　要：采用单因子试验和L9(34)正交试验设计对丹参糖蛋白的水提醇沉工艺及一般理化性质进行了研究,试验了料液比、提取时间、提取温度和盐浓度对丹参水溶性糖蛋白提取的影响.结果表明,影响糖蛋白得率的主次因素为料液比、浸提温度、浸提时间、盐浓度,最佳提取工艺条件为料液比1∶20,提取温度70℃,提取时间4h,0.1 mol/L的NaCl,Savage法脱蛋白7次,80%乙醇醇析.在此最佳工艺条件下,糖蛋白得率为5.03%.理化性质研究结果表明,提取物是糖含量为26.24%、蛋白质含量为37.34%的高中分子量范围内的酸性糖蛋白.This paper reported the aqueous extraction-alcohol precipitation technology on water-soluble glycoprotein of Salvia miltiorrhiza Bunge. The methods of single factor test and orthogonal test of L9（3^4） were used in our experiments. The result showed that the order regarding the effece of the factor on the extracting rate was as follows： ratio of sample to water, extraction temperature, extraction time and salt concentration; the optimal conditions were the ratio of 1：20, the temperature of 70℃ the time of 4 h, and the NaCl concentration of 0. 1 mol/L, removing protein and glycoprotein by savage method for 7 times and 80% alcohol, respectively. Under the optimal conditions, the extraction rate of the glycoprotein was 5.03%. The glycoprotein was an acidic compound containing 26.24 % polysaccharide and 37.34 % protein with high molecular weight.

关 键 词：丹参 糖蛋白 提取 理化性质 

分 类 号：TS202.3[轻工技术与工程—食品科学]