脱蛋白方法对蜘蛛香多糖总抗氧化能力的影响

目的:研究3种脱蛋白方法对蜘蛛香多糖总抗氧化能力的影响。方法:采用Sevag法、三氯乙酸法和盐酸法对蜘蛛香粗多糖脱蛋白,测定蛋白质脱除率、多糖损失率和总抗氧化能力损失率。结果:采用Sevag法脱蛋白,多糖总抗氧化能力损失率最小。Sevag法处理6次,蛋白质脱除率为41.71%,多糖损失率为46.38%,总抗氧化能力损失率为11.62%。结论:蜘蛛香粗多糖适宜用Sevag法脱蛋白。

Effect of deproteinization methods on the total antioxidant ability of polysaccharide from Valeriana jatamansi

Objective: To study the effect of three different deproteinization methods on the total antioxidant ability(TAA) of polysaccharide from Valeriana jatamansi . Method: Sevag method, Trichloroacetic acid method and HCl method were used to remove protein from crude polysaccharide of V. jatamansi and the percentage of deproteinization, the loss of polysaccharide and the loss of TAA were determined. Result: The TAA loss of polysaccharide was minimal by Sevag method. The percentage of deproteinization was 41.71%, the loss of polysaccharide was 46.38%, and the loss of TAA was 11.62%, When the polysaccharide solution was treated for 6 times by Sevag method. Conclusion: Sevag method was suitable for the deproteinization of crude polysaccharide from V. jatamansi .