芦笋粗多糖蛋白质脱除工艺研究

彭友舜; 黄云祥; 郑旭静; 范海华; 张运英

doi:10.13386/j.issn1002-0306.2013.20.032

芦笋粗多糖蛋白质脱除工艺研究

河北科技师范学院
河北省芦笋工程技术研究中心
秦皇岛长胜农业科技发展有限公司

基金项目:

国家农业科技成果转化资金项目(2011GB2A210012)；

详细信息

作者简介:
彭友舜 (1966-) , 男, 副教授, 主要从事天然产物化学方面的研究。;

中图分类号: TQ914
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出版历程
- 收稿日期: 2013-04-22

Study on protein removal technology of asparagus polysaccharide

School of Physics and Chemistry, Hebei Normal University of Science and Technology
Asparagus Engineering Research Centers of Hebei Province
Qinhuangdao Changsheng Agriculture Science and Technology Co., Ltd.

摘要

摘要: 以多糖保留率、蛋白脱除率的综合指数为指标,采用均匀设计实验确定Sevage法、三氯乙酸-正丁醇法脱除芦笋多糖蛋白的工艺条件。优化的工艺条件为:Sevage试剂与样液体积比1∶2、氯仿与正丁醇体积比3∶1、振荡时间34min、静置时间36min,多糖保留率为85.92%±0.15%,蛋白质去除率为42.68%±0.10%;三氯乙酸溶液与正丁醇的体积比1∶20、三氯乙酸-正丁醇与多糖溶液的体积比1∶2、振荡时间39min、静置时间60min,多糖保留率为66.21%±0.11%,蛋白质去除率为91.49%±0.30%。结果表明,三氯乙酸-正丁醇法脱除芦笋多糖中蛋白质效果优于Sevage法。
- 芦笋 /
- 多糖 /
- 除蛋白 /
- 工艺
Abstract: With retention rate and deproteinized rate of polysaccharide as comprehensive evaluation indexes, to determine the process conditions of two methods including Sevage, TDA- NBA by the uniform design experiment. Results showed that optimum conditions were as follows:Sevage and feed liquid volume rate was1 ∶2, chloroform and NBA volume rate was 3 ∶1, oscillating time was 34min, standing time was 36min, deproteinized rate retention rate and of polysaccharide were 85.92%±0.15%, 42.68%±0.10%, respectively. TDA and NBA volume rate was 1 ∶20, TDA-NBA and polysaccharide solution volume rate was 1 ∶2, oscillating time was 39min, standing time was 60min, deproteinized rate retention rate and of polysaccharide were 66.21% ±0.11%, 91.49%±0.30%, respectively. Results showed that TDA-NBA was better than Sevage.
- asparagus /
- polysaccharide /
- deproteinization /
- process

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参考文献(7)

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