CAJ | 학술논문

研究了沙葱多糖Sevage法除蛋白的工艺.采用单因素试验确定Sevage试剂添加量、氯仿与正丁醇体积比、蛋白脱除次数及脱蛋白时间对沙葱多糖除蛋白效果的影响.并在单因素试验的基础上,采用正交试验确定了沙葱多糖Sevage法除蛋白的工艺条件.结果表明振摇时间和Sevage试剂添加量对除蛋白效果影响较大.Sevage法去除沙葱多糖蛋白的工艺条件为:Sevage试剂添加量为1/4,氯仿正丁醇体积比为3∶1,除蛋白时间为30 min.
연구료사총다당Sevage법제단백적공예.채용단인소시험학정Sevage시제첨가량、록방여정정순체적비、단백탈제차수급탈단백시간대사총다당제단백효과적영향.병재단인소시험적기출상,채용정교시험학정료사총다당Sevage법제단백적공예조건.결과표명진요시간화Sevage시제첨가량대제단백효과영향교대.Sevage법거제사총다당단백적공예조건위:Sevage시제첨가량위1/4,록방정정순체적비위3∶1,제단백시간위30 min.
A sevage method was used to remove proteins from Allium Mongolicum Regel Polysaccharide,and the optimum processing condition of removing proteins from Allium Mongolicum Regel was determined through an orthogonal experiment.The deproteinization effect of the added amount of Sevage reagent,the volume ratio of chloroform to n-butyl alcohol and the times of deproteinization was determined by a single-factor test.The result showed that the added amount of Sevage reagent was 1/4 volume of Allium Mongolicum Regel polysaccharide solution,the volume ratio of chloroform to n-butyl alcohol was 3∶1,and the shake time was 30 min.