| 大枣多糖的提取工艺 |
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| 引用本文： | 李志洲,杨海涛,邓百万.大枣多糖的提取工艺[J].食品与发酵工业,2004,30(11):127-129. |
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| 作者姓名： | 李志洲 杨海涛 邓百万 |
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| 作者单位： | 1. 陕西理工学院化学系,汉中,723001
2. 陕西理工学院生物系,汉中,723001 |
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| 基金项目： | 陕西省教育厅重点科研项目 (No .0 3JS0 2 7) |
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| 摘 要： | 对大枣多糖提取及纯化工艺条件进行了研究。结果表明 ,大枣多糖最佳提取工艺为大枣∶水 (g∶mL) =1∶2 0 ,90℃ ,pH为 8时浸提 2h ,多糖浸提率可达 3 5 %。蛋白质去除最佳工艺为 ,pH 8,胰蛋白酶用量 1 2 0 0U/g,时间 2h ,温度 3 7℃ ,蛋白去除率可达 98 6%。
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| 关 键 词： | 大枣 多糖 提取 纯化 |
| 修稿时间： | 2004年7月29日 |
Study on Extraction of Polysaccharide from Jujube |
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| Li Zhizhou,Yang Haitao Deng Baiwan.Study on Extraction of Polysaccharide from Jujube[J].Food and Fermentation Industries,2004,30(11):127-129. |
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| Authors: | Li Zhizhou Yang Haitao Deng Baiwan |
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| Affiliation: | Li Zhizhou Yang Haitao1 Deng Baiwan2 1 |
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| Abstract: | The optimal conditions for extraction and purification of polysaccharide from Jujube were studied in this paper. The optimal parameters are as follows: the ratio of water to raw material being 20, extraction temperature being controlled at 90℃, pH being adjusted to 8, the time of extraction being 2 hours. Under this condition, the extraction rate was 3.5%. The process for removing residual protein was studied and optimized. The optimal conditions included pH being controlled at 8, Trypsin usage level at 1 200?Ug. The rate of purification reached 98.6%. |
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| Keywords: | Jujube polysaccharide extract purification |
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