木瓜蛋白酶法提取洋葱多糖研究

Study on extraction of onion polysaccharide with papain

摘要: 以新鲜洋葱为原料,采用木瓜蛋白酶法提取了洋葱多糖。考察了pH、木瓜蛋白酶加入量、提取温度和提取时间对洋葱多糖提取率及纯度的影响。结果表明:当pH为6.0、加酶量为0.2%、提取温度50℃、提取时间为90min时,洋葱多糖的提取率达5.36%±0.21%,其纯度达50.3%±0.20%。本文对于天然产物活性成分的提取研究具有一定的参考价值。

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.