食品工业科技2018，Vol.39Issue(1)：241-246,322,7.DOI:10.13386/j.issn1002-0306.2018.01.043
五味子糖蛋白的纯化及其抗氧化活性
Purification and antioxidant activity of glycoprotein from Schisandra chinensis
摘要
Abstract
In this paper,the optimum conditions of Schisandra chinensis glycoprotein Sevage method were studied.Glycoprotein of Schisandra chinensis was obtained from alkali extraction and acid precipitation method.Protein clearance rate and polysaccharide loss rate were used as the index of investigation,the effects of the ratio of chloroform and n-butanol,the proportion of sample solution and Sevage reagent,the shaking time and the number of proteins on the removal of protein removal were investigated.On the basis of single factor test,orthogonal design and response surface test were used to optimize the process conditions,the results showed that the ratio of chloroform to n-butanol was 3∶ 1,the ratio of sample to Sevage was 3∶1,shaking time of 14 minutes,deproteinization times 3 times,under these conditions,the average clearance rate of protein was 30.09％,and the average loss rate of polysaccharide was 4.71％,the average score for the comprehensive score was 88.11.In vitro antioxidant activity showed that Schisandra chinensis glycoprotein had strong ability to scavenge DPPH free radical and superoxide anion(IC50 1.08 mg/mL and 0.80 mg/mL),and had some reduction ability.The results showed that the response surface method was simple and efficient,and the Schisandra chinensis glycoprotein had its antioxidant activity in vitro and deserved further study.关键词
五味子/糖蛋白/Sevage法/脱蛋白/响应面法/抗氧化活性Key words
Schisandra chinensis/glycoprotein/Sevage method/deproteinization/response surface method/antioxidant activity分类
轻工纺织引用本文复制引用
赵武,邱明阳,周东月,马翠霞,严铭铭,郭焱..五味子糖蛋白的纯化及其抗氧化活性[J].食品工业科技,2018,39(1):241-246,322,7.基金项目
吉林省重点科技攻关项目(20140204070YY) （20140204070YY）
吉林省重点科技攻关项目(2016-024) （2016-024）
吉林省中药保健食品科技创新中心. （）
