西洋参多糖脱色脱蛋白方法研究  

Decoloration and Deproteinization of Polysaccharides from American Ginseng

作　　者：于晓红[1] 吴宪玲 付薇[1] 宋丹丹[1] 窦博鑫[1] 刘颖[1] 

机构地区：[1]哈尔滨商业大学大学食品工程学院,哈尔滨150076

出　　处：《中国食品学报》2017年第11期145-149,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省应用技术研究与开发计划项目(GC13C112)

摘　　要：目的:优化西洋参多糖的纯化工艺。方法:采用热水浸提乙醇沉淀法提取西洋参粗多糖,用活性炭法、过氧化氢法和大孔树脂法对粗提液进行脱色;比较Sevag法、三氯乙酸法、酶法和酶-Sevag联用法对粗提液的脱蛋白效果。结果:酶结合Sevag法除蛋白效果最好,蛋白脱除率为90.8%,多糖损失率为9.8%;大孔树脂S-8脱色效果最佳,色素脱除率为95.8%,多糖损失率为17.6%。结论:本法用于西洋参粗多糖中色素及蛋白质的去除切实可行,可作为西洋参粗多糖的纯化手段之一。The objective of this study was to optimize the preliminary purification of American ginseng polysaccharide. First, the crude polysaccharide was extracted from American ginseng with hot water and precipitated with ethanol.Then the decolorization methods of activated carbon, hydrogen peroxide and macroporous resin were compared, as were the deproteinization effects by the Sevag method, trichloroacetic acid, enzyme and enzyme-Sevag. The result shows that the enzyme combined with the Sevag method is the most effective. The protein removal rate was 90.8% and the loss rate of polysaccharide was 9.8%. Decolorization is best achieved through macroporous resin S-8. The pigment removal rate was95.8% and the loss rate of polysaccharide was 17.6%. We conclude that these methods for decolorizing American ginseng polysaccharide and protein removal are feasible and can be used as the purified means for the extraction of coarse polysaccharide from American ginseng.

关 键 词：西洋参 多糖 脱色 脱蛋白 

分 类 号：TQ281[化学工程—有机化工]