【摘要】 采用单因子试验和L9(34)正交试验设计,研究料液比、提取时间、提取温度和NaCl浓度对丹参糖蛋白提取率的影响。结果表明,提取物是糖含量为26.24%、蛋白质含量为37.34%的通过O-糖肽键连接的酸性糖蛋白;最佳提取工艺条件:料液比1∶20,提取温度70°C,提取时间4 h,0.1 mol/L的NaCl;Sevage法脱蛋白7次,80%乙醇醇析,可得精制糖蛋白5.03%。更多还原

【Abstract】 Using the methods of single factor test and orthogonal design test of L9(34),to study the effccts of the ratio of sample to water,extraction temperature,extraction time and salt concentration on the extraction rate of the glycoprotein from Salvia miltiorrhiza Bunge.The result showed that it was an acidic compound containing 26.24% polysaccharide and 37.34% protein by O-glycosyl linkage between polysaccharide and protein,and the best technological conditions were that the ratio of sample to water was 1∶20,the temperature was 70°C,the time was 4 h,and NaCl concentration was 0.1 mol/L,the method of removal of protein was Sevage method for 7 times,the glycoprotein was precipitated by 80% alcohol,the refined glycoprotein was 5.03% under the best technological conditions.更多还原