摘要
采用Sevag法、三氯乙酸法和盐酸法对杜仲粗多糖脱蛋白,并测定蛋白质脱除率、多糖损失率和总抗氧化能力损失率。结果表明,3%三氯乙酸脱蛋白效果较好且不影响多糖总抗氧化能力,此条件下,蛋白质脱除率为53.32%,多糖损失率为3.67%。
Sevag method,Trichloroacetic acid method and HCl method were used to remove protein from crude polysaccharide of Eucommia ulmoides Oliver and the percentage of deproteinization,the loss of polysaccharide and the loss of total antioxidant ability （ TAA） were determined. The results showed that with concentration of trichloroacetic acid 3%,deproteinization was effective and TAA didn’t change.In this condition,the percentage of deproteinization was 53.32%,the loss of polysaccharide was 3.67%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第3期316-317,315,共3页
Science and Technology of Food Industry
基金
郧阳医学院科研基金资助项目(2006QDJ06)
关键词
杜仲
多糖
脱蛋白
抗氧化能力
Eucommia ulmoides Oliver
polysaccharide
deproteinization
antioxidant ability
