食品科学 ›› 2007, Vol. 28 ›› Issue (12): 82-84.
• 基础研究 • 上一篇 下一篇
董英, 张艳芳, 孙艳辉
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DONG Ying, ZHANG Yan-Fang, SUN Yan-Hui
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摘要: 以蛋白脱除率、多糖损失率和糖液清除DPPH能力为指标比较Sevag法、三氯乙酸法和盐酸法的水飞蓟多糖脱蛋白效果。结果表明,盐酸法效果最好,三氯乙酸法次之,Sevag法最差。盐酸法调糖液pH值为2脱蛋白时,蛋白脱除率为88.9%、多糖损失率为14.8%、糖液清除DPPH的能力为45.6%。
关键词: 水飞蓟粗多糖, 脱蛋白, DPPH, 抗氧化
Abstract: The deproteinization effects of three methods were compared by the percentage of the deproteinization, polysaccharide loss and capacity of polysaccharide solution scavenging DPPH free radical. The results showed that the effective order of these methods is HCl method, then trichloroacetic acid method, and finally Sevag method. As the pH value of polysaccharide solution is 2 as adjusted by HCl, the results are: the percentage of the deproteinization 88.9%, the percentage of losing polysaccharide 14.8% and the capacity of polysaccharide solution scavenging DPPH free radical 45.6%.
Key words: milk thistle crude polysaccharide, deproteinization, DPPH, antioxidative activity
董英, 张艳芳, 孙艳辉. 水飞蓟粗多糖脱蛋白方法的比较[J]. 食品科学, 2007, 28(12): 82-84.
DONG Ying, ZHANG Yan-Fang, SUN Yan-Hui. Comparison of Deproteinization Methods for Milk Thistle Crude Polysaccharide[J]. FOOD SCIENCE, 2007, 28(12): 82-84.
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