Optimization study on purification of polysaccharides in polygonatum odoratum

ZHENG Shuang; LI Xin-hua; YANG Qiang; SUN Bu-yun

doi:10.13386/j.issn1002-0306.2016.04.056

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Article Navigation > Science and Technology of Food Industry > 2016 > (04): 322-325

ZHENG Shuang, LI Xin-hua, YANG Qiang, SUN Bu-yun. Optimization study on purification of polysaccharides in polygonatum odoratum[J]. Science and Technology of Food Industry, 2016, (04): 322-325. doi: 10.13386/j.issn1002-0306.2016.04.056

Citation:

ZHENG Shuang, LI Xin-hua, YANG Qiang, SUN Bu-yun. Optimization study on purification of polysaccharides in polygonatum odoratum[J]. Science and Technology of Food Industry, 2016, (04): 322-325. doi: 10.13386/j.issn1002-0306.2016.04.056

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Optimization study on purification of polysaccharides in polygonatum odoratum

doi: 10.13386/j.issn1002-0306.2016.04.056

Shenyang Agricultural University Food Institute

Received Date: 2015-05-25

Abstract

Abstract

Single factor experiment and orthogonal experiment were undertaken to study the best deproteinization methods of polygonatum polysaccharides. On this basis,by contrasting the decolorizing effects of polygonatum polysaccharides of the different types of resin,choose the most suitable decolorization resin type and the optimal dynamic parameters. Enzymatic and sevag method combination was the best deproteinization. The results showed that the enzyme dosage of 0.1 g,enzymolysis temperature of 40 ℃,enzymolysis time of 1 h,solution p H of 5,the loss rate of polysaccharide was 13.14% and the protein removal rate was 72.43%. Under the conditions of using decolorization 1 resin,sample concentration 4 mg/m L,flow rate 1 m L/min,sample loading amount 2 BV,the decolorization rate of polygonatum polysaccharides was 80.65%,and the retention rate of the polysaccharides was 87.82%.
- polygonatum polysaccharides,
- deproteinization,
- decoloration,
- polysaccharide losses,
- resin

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References(14)

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