Study on extraction of onion polysaccharide with papain

doi:10.13386/j.issn1002-0306.2013.16.041

Study on extraction of onion polysaccharide with papain[J]. Science and Technology of Food Industry, 2013, (16): 232-233. DOI: 10.13386/j.issn1002-0306.2013.16.041

Citation:

Study on extraction of onion polysaccharide with papain[J]. Science and Technology of Food Industry, 2013, (16): 232-233. DOI: 10.13386/j.issn1002-0306.2013.16.041

Citation:

Study on extraction of onion polysaccharide with papain[J]. Science and Technology of Food Industry, 2013, (16): 232-233. DOI: 10.13386/j.issn1002-0306.2013.16.041

Study on extraction of onion polysaccharide with papain

Abstract

Abstract

The onion polysaccharide was extracted with papain from fresh onion. Effects of extraction time, papain concentration,pH and extraction temperature on the polysaccharide extraction rate and purity were studied respectively. The results showed that when the extraction time was 90min,the papain dosage was 0.2%,the pH was 6.0 and extraction temperature was 50℃,the extract rate of polysaccharides reached 5.36% ±0.21% and purity was 50.3%±0.20%. This paper could provide a certain reference value for the extraction of active ingredient of natural products.

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