萝藦果壳多糖脱蛋白方法研究  

Study on Deproteinization Methods of Polysaccharide from Metaplexis Japonica Nutshell

作　　者：崔錾[1] 韩冠英[2] 马寅达[2] 郭斌[2] 

机构地区：[1]辽宁医学院,辽宁锦州121001 [2]辽宁医学院附属第一医院,辽宁锦州121001

出　　处：《中国现代应用药学》2013年第8期856-859,共4页Chinese Journal of Modern Applied Pharmacy

摘　　要：目的确定萝藦果壳多糖脱蛋白的最优方法。方法以蛋白脱除率和多糖损失率为指标,比较氯仿-正丁醇法(Sevag法)、三氯乙酸法(TCA法)、木瓜蛋白酶-Sevag法和木瓜蛋白酶-TCA法。结果 Sevag法、TCA法、木瓜蛋白酶-Sevag法、木瓜蛋白酶-TCA法的蛋白脱除率分别为73.14%,71.55%,86.03%,75.33%,多糖损失率分别为24.40%,25.68%,8.47%,17.13%。结论木瓜蛋白酶-Sevag法是除去萝藦果壳多糖中蛋白的最佳方法。OBJECTIVE To elect the best deproteinization method of polysaccharide from Metaplexis Japonica nutshell. METHODS The protein was removed by the methods of Sevag, TCA, papain-sevag and papain-TCA. The rate of deproteinization and the loss rate of polysaccharide were detected. RESULTS The percentage of deproteinization of Sevag, TCA, papain-Sevag and papain-TCA were 73.14%, 71.55%, 86.03%, 75.33% respectively and the loss rate of polysaccharide were 14.40%, 9.22%, 8.47%, 7.13% respectively. CONCLUSION The best deproteinization method of polysaccharide from Metaplexis Japonica nutshell was the papain-Sevag method.

关 键 词：萝藦果壳 多糖 脱蛋白 

分 类 号：R285.5[医药卫生—中药学]