五味子粗多糖超声波辅助提取及脱蛋白工艺的研究  

Study on extraction and removing protein of polysaccharides from Schisandra chinensis

作　　者：崔福顺[1] 杨咏洁[1] 郭志军[1] 孙涛[1] 

机构地区：[1]延边大学农学院食品科学系,龙井133400

出　　处：《食品科技》2009年第11期240-242,共3页Food Science and Technology

摘　　要：对五味子粗多糖超声波辅助提取的因素进行了优化,并以Sevag法为基础,进行了脱蛋白的正交实验。通过实验得出:当料液比为1∶15、超声处理时间40min、超声功率400W、提取时间2h时粗多糖得率最高,提取2次得率达12.2%;脱除蛋白质的最佳条件为样液与Sevag试剂的体积比为2∶1,试剂中氯仿与正丁醇的体积比为1∶1,蛋白的脱除率达82.4%。The factor that influence on the ultrasonic wave of Schisandra chinensis polysaccharides are optimized, and orthogonal experiments were carried out for removing protein by method of Sevag reagent. The results showed that the optimal extraction conditions were 1：15 of raw material-solvent ratio and 400 W of ultrasonic power for 40 min, and 2 h of extraction 2 times, then the best extract yield is 12.2%. The optimal conditions of removing protein is the volume rate of sample and Sevag reagent is 2：1 and that of chloroform and n-Butanol is 1：1, the removal rate of protein is 82.4%.

关 键 词：五味子 多糖 提取 超声波 

分 类 号：R284.2[医药卫生—中药学]