银杏外种皮多糖的提取和纯化工艺研究  

Study on extraction and purification of Ginkgo biloba exocarp polysaccharide

作　　者：陈静静[1] 江波[1] 张涛[1] 沐万孟[1] 缪铭[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2011年第7期242-245,共4页Science and Technology of Food Industry

摘　　要：考察温度、料液比、时间以及提取次数对多糖提取率的影响,确定最佳提取条件。水提醇沉得到的银杏外种皮中多糖(GBEP)含有一定的蛋白质,以多糖的损失率和蛋白质的去除率为指标,比较三种方法:三氯乙酸法、Sevage法、酶法去除GBEP中蛋白质的效率。结果表明,用酶法除蛋白时,多糖的损失率最低;Sevage法除蛋白最彻底,重复多次操作后可以得到不含蛋白质的多糖,虽然多糖损失较多,但有利于进一步的实验研究。AB-8树脂对多糖脱色率为66.35%。Ginkgo biloba exocarp polysaccharide（GBEP）was obtained from exocarp of Ginkgo biloba L by hot water extraction and ethanol precipitation.The crude GBEP contains a significant amount of protein,which should be eliminated before further investigation. Three deproteinization methods： trichloroacetic acid treatment, Sevage method,enzyme treatment were evaluated, with protein removal rate and polysaccharide loss rate as efficiency criteria.Enzymatic method exhibited the minimum polysaccharide loss,while protein can be completely removed by Sevage method.The decelorization efficiency was 66.35% when using AB-8 macroporous adsorption resin.

关 键 词：银杏外种皮多糖 提取 纯化 除蛋白 脱色 

分 类 号：TS201.1[轻工技术与工程—食品科学]