College of Chemistry, Chongqing Normal University, Chongqing 400047, China.
Int J Food Sci Nutr. 2011 Sep;62(6):568-71. doi: 10.3109/09637486.2011.560566. Epub 2011 Apr 18.
Extraction and deproteinization methods of polysaccharide from pumpkin were studied. We extracted crude polysaccharide by the method of hot water extraction. The percentages of deproteinization and polysaccharide loss were compared as indexes using the trichloroacetic acid (TCA) method, the NaCl method, the and CaCl(2) method, respectively. The results showed that the TCA method exhibited the lowest percentage of deproteinization, and a little higher percentage of polysaccharide loss than the other two methods. The CaCl(2) method excelled over the NaCl method in deproteinization.
研究了南瓜多糖的提取和除蛋白方法。我们采用热水提取法提取粗多糖。以三氯乙酸（TCA）法、NaCl 法和 CaCl2 法为指标，比较了除蛋白率和多糖损失率。结果表明，TCA 法的除蛋白率最低，多糖损失率略高于其他两种方法。CaCl2 法在除蛋白方面优于 NaCl 法。
