荔枝核多糖脱蛋白工艺的研究

摘要] 目的：优化荔枝核多糖的脱蛋白工艺。方法：采用木瓜蛋白酶法、沙维积法(Sevag法)、三氯乙酸法、酶-Sevag联合法、酶-三氯乙酸联合法和三氯乙酸-Sevag联合法等六种方法。对荔枝核多糖脱蛋白进行工艺研究。以多糖保留率和脱蛋白率为指标，比较六种方法的脱蛋白效果。结果：酶法条件为酶用量4%、反应时间1h、pH值为6，反应温度45℃，Sevag试剂处理3次后，蛋白去除率高达91.45%，多糖保留率为71.42%，结论：不同脱蛋白法对荔枝核的脱蛋白效果有明显差异，酶-Sevag联合法的脱蛋白效果最佳。

Optimization of protein removal from the polysaccharides of Litchi Core

Abstract] Objective: To study the method of protein removal from Litchi core polysaccharides. Methods: six methods including Papain, Sevag, TCA, Enzyme-Sevag, Enzyme-TCA and TCA-Sevag were investigated in the present study. The polysaccharides retention rate and removal protein percentage were used to compare six methods of protein removal from Litchi core-polysaccharides . Results: the method of Enzyme -Sevag turned out to be the fittest one, the polysaccharides retention rate was 71.42%, and the removal percentage of protein was up to 91.45% . Conclusion: significant influence on the polysaccharides retention rate and removal protein percentage had been achieved under different methods of protein removal .