中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
4期
5-7
,共3页
刘玉佳%孔繁东%刘兆芳%王雁鸣
劉玉佳%孔繁東%劉兆芳%王雁鳴
류옥가%공번동%류조방%왕안명
桔梗多糖%Sevag法%脱蛋白
桔梗多糖%Sevag法%脫蛋白
길경다당%Sevag법%탈단백
polysaccharide from Platycodon grandiflorum%Sevag method%deproteinization
采用水提醇沉法得到桔梗多糖，优化Sevag法除蛋白的工艺条件，通过单因素实验确定振摇时间、Sevag试剂添加量、氯仿正丁醇体积比、脱蛋白次数对脱蛋白效果的影响。采用四因素三水平正交试验确定脱蛋白的最优工艺。最优工艺为振摇时间25 min，Sevag试剂添加量1/3，氯仿正丁醇体积比4∶1，脱蛋白次数4次。
採用水提醇沉法得到桔梗多糖，優化Sevag法除蛋白的工藝條件，通過單因素實驗確定振搖時間、Sevag試劑添加量、氯倣正丁醇體積比、脫蛋白次數對脫蛋白效果的影響。採用四因素三水平正交試驗確定脫蛋白的最優工藝。最優工藝為振搖時間25 min，Sevag試劑添加量1/3，氯倣正丁醇體積比4∶1，脫蛋白次數4次。
채용수제순침법득도길경다당，우화Sevag법제단백적공예조건，통과단인소실험학정진요시간、Sevag시제첨가량、록방정정순체적비、탈단백차수대탈단백효과적영향。채용사인소삼수평정교시험학정탈단백적최우공예。최우공예위진요시간25 min，Sevag시제첨가량1/3，록방정정순체적비4∶1，탈단백차수4차。
The polysaccharides from Platycodon grandiflorum A.DC.is extracted by water-ethanol fractional precipitation to optimize the deproteinization process conditions of polysaccharides by Sevag method.The effects of shaking time,adding volume of Sevag reagent,volume proportion of n-butanol and chloroform,and deproteinization times on deproteinization effect are determined by single factor experiment.The best depro-teinization process is confirmed by orthogonal experiment.The optimal process of deproteinization is as fol-lows:shaking time is 25 min,sample liquid and Sevag reagent ratio is 3∶1 ,the volume proportion of n-buta-nol and chloroform is 4∶1 ,and deproteinization times is 4 times.
