南瓜多糖复合酶法提取及纯化的研究  

Study on Extraction of Pumpkin Polysaccharide with Complex Enzymes and Its Purification

作　　者：王洪伟[1] 崔崇士[1] 徐雅琴[1] 

机构地区：[1]东北农业大学,黑龙江哈尔滨150030

出　　处：《食品科学》2007年第8期247-249,共3页Food Science

基　　金：黑龙江省科技攻关计划项目(GB04B405-03)

摘　　要：南瓜中的有效成分南瓜多糖对糖尿病症状有显著的治疗效果,为了开发和利用这一功能成分,本实验采用酶解的方法提取南瓜多糖。首先利用正交试验确定复合酶添加量为纤维素酶1%,果胶酶1.5%,木瓜蛋白酶1%;利用正交试验确定复合酶的最佳反应条件为温度40℃,pH值为5.5,反应时间为30min。在最佳条件下,多糖的提取率为28.8%。将复合酶法制得的南瓜粗多糖经脱色、透析后,上DEAE-纤维素柱层析,得到三种级分。主要级分PPIII经SepharoseCL-4B凝胶柱层析、紫外扫描和冻融分析鉴定为均一组分。In this study, enzymolysis was adopted to extract pumpkin polysaccharide with obvious treatment effects on diabetes. The adding rate of cellulase 1%, pectinase 1.5% and papain 1% respectively is optimal through orthogonal tests. Temperature 40 ℃, pH4.5 and extraction time 30 min are optimal conditions for complex enzymes extraction through orthogonal tests. Under these optimum conditions the extraction rate of pumpkin polysaccharide reaches 28.8%. Three fractions（PP Ⅰ, PP Ⅱ, PP Ⅲ） are identified from the purified pumpkin polysaccharide by DEAE-cellulose chromatography. Sepharose CL-4B gel filtration, ultraviolet spectrometry and freeze-thawing assays show that PPⅢ is purified.

关 键 词：南瓜多糖 提取纯化 复合酶 

分 类 号：O629.12[理学—有机化学]