丹参糖蛋白的提取精制及其理化性质研究  

Study on extraction and purification of glycoprotein and its physicochemical properties from Salvia miltiorrhiza Bunge

作　　者：王应强[1] 王丽娟[2] 孙宏民[3] 段玉峰[1] 景锋锋[1] 

机构地区：[1]陕西师范大学食品工程系,陕西西安710062 [2]西安交通大学医学院,陕西西安710061 [3]陕西科技大学职业技术学院,陕西咸阳712001

出　　处：《广西农业生物科学》2007年第4期335-338,343,共5页Journal of Guangxi Agricultural and Biological Science

基　　金：陕西省自然科学基金项目(2006B18)

摘　　要：采用单因子试验和L9(34)正交试验设计,研究料液比、提取时间、提取温度和NaCl浓度对丹参糖蛋白提取率的影响。结果表明,提取物是糖含量为26.24%、蛋白质含量为37.34%的通过O-糖肽键连接的酸性糖蛋白;最佳提取工艺条件:料液比1∶20,提取温度70°C,提取时间4 h,0.1 mol/L的NaCl;Sevage法脱蛋白7次,80%乙醇醇析,可得精制糖蛋白5.03%。Using the methods of single factor test and orthogonal design test of L^9 （3^4）, to study the effccts of the ratio of sample to water, extraction temperature, extraction time and salt concentration on the extraction rate of the glycoprotein from Salvia miltiorrhiza Bunge. The result showed that it was an acidic compound containing 26.24% polysaccharide and 37.34% protein by O-glycosyl linkage between polysaccharide and protein, and the best technological conditions were that the ratio of sample to water was 1 ： 20, the temperature was 70℃, the time was 4 h, and NaCl concentration was 0.1 mol/L, the method of removal of protein was Sevage method for 7 times, the glycoprotein was precipitated by 80% alcohol, the refined glycoprotein was 5.03% under the best technological conditions.

关 键 词：丹参 糖蛋白 提取精制 理化性质 

分 类 号：TS202.3[轻工技术与工程—食品科学]