蓝莓多糖超声波提取及脱蛋白方法

采用超声波法辅助提取蓝莓中多糖。通过正交试验分析，得到了粗多糖提取的最佳工艺条件：提取时间40min，提取温度50℃，超声波功率80W；在此条件下，蓝莓鲜果多糖的得率为2.335%。比较了3 种脱蛋白的方法，结果表明酶解和三氯乙酸- 正丁醇法结合法蛋白脱除率较高，可达95.32%，多糖的保留也较好，接近80%，并且操作方便简单，是较好的脱蛋白方法。

Ultrasonic Extraction and Protein Removal of Polysaccharides from Blueberry

Ultrasonic treatment was used to extract polysaccharides from blueberry. The optimal extraction processing parameters were optimized by orthogonal experiments to be extraction time of 40 min, extraction temperature of 50 ℃ and ultrasonic power of 80 W. Under the optimal extraction conditions, the yield of polysaccharides from blueberry was 2.34%. Three methods for removing protein from crude polysaccharides extracted from blueberry were compared. Results indicated that the combinatorial method between enzymatic hydrolysis and trichloroacetic acid-n-butanol was better than the single method for protein removal rate of 95.32%. In contrast, the retention rate of polysaccharides was more than 80%. The method was simple and suitable to remove protein in polysaccharides from blueberry.