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Position: Home > Articles > Study on purification of burdock polysaccharide with membrane technology Science and Technology of Food Industry 2009,30 (1) 231-234

膜技术分离纯化牛蒡多糖的研究

作  者：
马利华;秦卫东;陈学红;赵悦
单  位：
徐州工程学院食品系
关键词：
牛蒡多糖;脱蛋白;膜技术
摘  要：
研究了膜技术分离纯化牛蒡多糖的过程。首先,以蛋白脱除率、多糖损失率为指标,比较了三氯乙酸法、鞣酸法、Sevage法几种常用的除蛋白方法,结果表明:鞣酸法除蛋白的效果最佳,蛋白质总去除率为67.87%,糖损失率为18.18%;其次,以膜通量和透过液中糖浓度为指标,研究了不同分子量的超滤膜、超滤压力、料液温度对超滤效果的影响。结果表明:采用截留相对分子质量10万的超滤膜,在压力为0.25MPa,料液温度为40℃时,膜通量最大,而且膜污染较轻,多糖得率为25.8%,多糖纯度为73.27%。
译  名：
Study on purification of burdock polysaccharide with membrane technology
作  者：
MA Li-hua,QIN Wei-dong,CHEN Xue-hong,ZHAO Yue(Department of Food Engineer College of Xuzhou,Xuzhou 221008,China)
关键词：
burdock polysaccharide;deproteinization;membrane technology
摘  要：
The membrane technology for purify the polysaccharide extracts of Arctium Lappa L was studied.Firstly,the deproteinization effects of three methods were compared by the percentage of the deproteinization,polysaccharide loss with trichloroacetic acid method,Sevage method and tannic acid method.and The results showed that the best method was tannic acid method,the results were:the percentage of the deproteinization 67.87%,the percentage of losing polysaccharide 18.18%.Secondly,using the penetration flux and polysaccharide concentrations in permeation as index and the effects of different membranes,pressure and temperature on ultrafiltration were studied.Results showed the best conditions of purification to the polysaccharide were as follows:molecular weigh cut-off(MWCO)of memberane was 100000,the pressure was 0.25MPa and temperature of ultrafiltration was 40℃,the content and recovery ratio of polysaccharide were 25.8%,73.27% respectively.

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