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《Journal of Guangxi Agricultural and Biological Science》 2007-04
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Study on extraction and purification of glycoprotein and its physicochemical properties from Salvia miltiorrhiza Bunge

WANG Ying-qiang1,WANG Li-juan2,SUN Hong-min3,DUAN Yu-feng1,JING Feng-feng1 (1 Department of Food Engineering,Shaanxi Normal University,Xi'an 710062,China;2 School of Medicine,Xi'an Jiaotong University,Xi'an 710061,China;3 Polytechnic Institute,Shaanxi University of Science & Technology,Xianyang 712001,China)  
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.
【Fund】: 陕西省自然科学基金项目(2006B18)
【CateGory Index】: TS202.3
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