CAJ | 학술논문

研究了灰树花多糖Sevage法除蛋白的工艺，采用单因素实验确定Sevage试剂添加量、氯仿与正丁醇体积比、脱蛋白次数以及振摇时间对灰树花多糖除蛋白效果的影响，并在单因素实验基础上采用响应面法确定了灰树花多糖Sevage法除蛋白的工艺条件：多糖溶液与Sevag试剂体积比3.073∶1,氯仿正丁醇体积比4.016∶1,振摇时间25.59min，脱蛋白率为37.95％，多糖含量为78.32％。
연구료회수화다당Sevage법제단백적공예，채용단인소실험학정Sevage시제첨가량、록방여정정순체적비、탈단백차수이급진요시간대회수화다당제단백효과적영향，병재단인소실험기출상채용향응면법학정료회수화다당Sevage법제단백적공예조건：다당용액여Sevag시제체적비3.073∶1,록방정정순체적비4.016∶1,진요시간25.59min，탈단백솔위37.95％，다당함량위78.32％。
A sevage method was used to remove proteins from the Grifola frondosa Polysaccharide and the optimum processing condition of removing proteins from the Grifola frondosa 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 volume ratio of the Grifola frondosa polysaccharide solution to Sevage reagent was 3.073∶1,the volume ratio of chloroform to n-butyl alcohol was 4.016∶1, and the shake time was 25.59 min, the rate of removing proteins was 37.95%, and the polysaccharide content was 78.32%.