Abstract
The objective of this study was to discuss the method for deproteinization of the polysaccharides from Lethariella spp. Based on the single factor experiment, the orthogonal design was applied to select the optimal condition for the deproteinization of polysaccharides. The deproteinization rate and polysaccharide retention rate was used as indexes which were determined by UV-Vis spectrometer. The optimal extraction conditions were as follows: (Ratio of n-butyl alcohol to chloroform was 0.20, dosage of mixture was 20%, deproteinization duration was 10 min and times of deproteinization were five. Under this optimal condition, deproteinization rate and polysaccharide retention rate of polysaccharides was 55.37% and 60.34%, respectively. The process was suitable and feasible for the deproteinization of polysaccharides in Lethariella spp. extreact.
Highlights
Lethariella spp. is one of the health tea foods in China
During the different concentration treatment, the deproteinization rate reached the maximum at the ratio of 0.35, but it led to polysaccharide retention rate with a serious loss
Effect of dosage of mixture: The initial dosage of mixture was an important parameter for the deproteinization of polysaccharides
Summary
Lethariella spp. is one of the health tea foods in China. It is well known as ‘Hong-Xue-Cha’ in China and it is abbreviated as HX-tea here after. Its polysaccharides have been demonstrated to possess diverse and significantly biological activities such as antioxidant activity reducing blood sugar and enhancing human nonspecific immunity, etc (Zhao et al, 2005; Zhao and Zhang, 2005; Kawahara et al, 2004). It reported that the water extracts from HX-tea could produce high levels of polysaccharides. In order to overcoming the problems, a suitable method to reducing the proteins from crude polysaccharides extracts of HX-tea was necessary
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