作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品科技》 2005年第6期25-27,共3页

摘　　要： 通过热水浸提、乙醇沉淀的方法得到巴戟天粗多糖,比较Sevag法、三氯醋酸法以及酶与三氯醋酸结合法对巴戟天水溶性多糖的脱蛋白效果,结果表明:经过0.8%(w/v)木瓜蛋白酶处理后,加入3%(v/v)的4mol/L三氯醋酸结合法进行脱蛋白,可以得到多糖损失率低、脱蛋白率高的良好效果。 Polysaccharides were extracted by hot water and subsequently precipitated with ethanol from Morinda officinalis how. Three methods for removal of protein were discussed, and the results showed that the combination of enzyme and trichloroacetic acid(TCA) exhibited higher removal percentage of protein and lower loss of polysaccharide. The proper concentration of papain and TCA(4mol/L) were 0.8%(w/v) and 3%(v/v) respectively.

关 键 词： 巴戟天 多糖 脱蛋白

领　　域： [轻工技术与工程] [轻工技术与工程]