| 麻黄多糖中蛋白含量测定及脱蛋白方法的比较 |
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| 引用本文： | 梁军,夏永刚,杨炳友,王秋红,匡海学.麻黄多糖中蛋白含量测定及脱蛋白方法的比较[J].中医药学报,2011,39(2):73-75. |
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| 作者姓名： | 梁军 夏永刚 杨炳友 王秋红 匡海学 |
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| 作者单位： | 黑龙江中医药大学北药基础与应用研究省部共建教育部重点实验室,黑龙江省中药及天然药物药效物质基础研究重点实验室,黑龙江,哈尔滨,150040 |
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| 基金项目： | 十二五国家科技部重大专项课题"重大新药创制"专项课题，国家自然科学基金面上项目，黑龙江中医药大学博士创新基金，黑龙江省博士后科研基金 |
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| 摘 要： | 目的：建立麻黄多糖中蛋白的含量测定方法,比较不同脱蛋白方法的蛋白脱除效果。方法：水提醇沉提取麻黄多糖,Sevag法、三氯乙酸法、木瓜蛋白酶-Sevag法去除蛋白,考马斯亮蓝法测定蛋白质含量。结果：麻黄多糖脱蛋白前的蛋白含量为26.30%,Sevag法、三氯乙酸法和木瓜蛋白酶-Sevag法脱蛋白后的蛋白含量分别为15.00%,6.80%和1.70%;三种方法的蛋白脱除率分别为42.97%,74.14%和93.54%。结论：木瓜蛋白酶-Sevag法的脱蛋白效果较好,考马斯亮蓝G-250染色法操作简便,准确性好,不失为多糖中蛋白含量测定的一种好方法。
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| 关 键 词： | 麻黄多糖 蛋白含量测定法 脱蛋白 |
Determination of Contents of Protein in Polysaccarides from the Stems of Ephedra Sinica Stapf and Comparison of Different Methods for Deproteinization |
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| LIANG Jun,XIA Yong-gang,YANG Bing-you,WANG Qiu-hong,KUANG Hai-xue.Determination of Contents of Protein in Polysaccarides from the Stems of Ephedra Sinica Stapf and Comparison of Different Methods for Deproteinization[J].Acta Chinese Medicine and Pharmacology,2011,39(2):73-75. |
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| Authors: | LIANG Jun XIA Yong-gang YANG Bing-you WANG Qiu-hong KUANG Hai-xue |
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| Institution: | LIANG Jun,XIA Yong-gang,YANG Bing-you,WANG Qiu-hong,KUANG Hai-xue(Key Laboratory of Chinese Materia Medica(Heilongjiang University of Chinese Medicine),Ministry of Education,Heilongjiang key Laboratory of TCM Pharmacodynamic Material Bases,Harbin 150040,China) |
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| Abstract: | Objective: To determine the protein content and comparison of different methods of removing protein in polysaccarides from the stems of Ephedra sinica Stapf.Methods: The polysaccharide was extracted with the method of water-extraction and alcohol precipitation,the protein was dispelled with the Sevag,TCA and Enzyme-Sevag method,respectively.The content of protein was measured with method of Coomassie Brilliant Blue.Results: The contents of protein in Mahuang polysaccharide were 26.30% before deproteinizatio... |
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| Keywords: | Polysaccharide of Ephedra sinica stapf Determination of concentration of protein Deproteinization |
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