桦褐孔菌粗多糖的精制方法探讨

目的研究比较桦褐孔菌粗多糖的不同除蛋白方法,评价粗多糖的精制方法。方法分别采用硫酸-蒽酮法和考马斯亮蓝法测定粗多糖和精制多糖中多糖含量和蛋白质含量;测定波长分别为625nm和595nm;以多糖保留率和蛋白去除率为双重指标,比较Sevag法、三氯乙酸法和酶法的除蛋白效果。结果 Sevag法多糖保留率72.9%,蛋白去除率9.5%;三氯乙酸法多糖保留率13.3%,蛋白去除率96.0%;酶法多糖保留率46.9%,蛋白去除率43.8%。结论 Sevag法的多糖保留率最高,三氯乙酸法的蛋白去除率最高。

Studies on the Purification Methods of Crude polysaccharides of Inonotus Obliquus

Objective To study the effect of protein elimination in crude polysaccharides,and compare the different refined methods and evaluate the purification method of Inonotus obliquus.Methods The content of polysaccharides and protein were determined with anthrone sulfate method and coomassie brilliant blue method at 625 nm and 595 nm respectively.The effects of the Sevag reagent,trichloroacetic acid method and enzymes in eliminating protein were evaluated according to both polysaccharides retention and protein removing rate.Results The Sevag reagent reserved 72.9% polysaccharides,but only removing 9.5% protein.Trichloroacetic acid removed 96.0% of protein,while reserving 13.3% of polysaccharides.Pepsin reserved 46.9% of polysaccharides,removing 43.8% of protein.Conclusions The Sevag reagent was the best one in reserving polysaccharides,while trichloroacetic acid can remove most protein.