关键词: 蓝莓, 多糖, 超声波提取, 脱蛋白

Abstract:

Ultrasonic treatment was used to extract polysaccharides from blueberry. The optimal extraction processing parameters were optimized by orthogonal experiments to be extraction time of 40 min, extraction temperature of 50 ℃ and ultrasonic power of 80 W. Under the optimal extraction conditions, the yield of polysaccharides from blueberry was 2.34%. Three methods for removing protein from crude polysaccharides extracted from blueberry were compared. Results indicated that the combinatorial method between enzymatic hydrolysis and trichloroacetic acid-n-butanol was better than the single method for protein removal rate of 95.32%. In contrast, the retention rate of polysaccharides was more than 80%. The method was simple and suitable to remove protein in polysaccharides from blueberry.

Key words: blueberry, polysaccharide, ultrasound-assisted extraction, protein removal