塔拉种子多糖脱蛋白的正交优化及其抗氧化性研究

以塔拉（Caesalpinia spinosa）种子为原料，研究了塔拉种子多糖的脱蛋白工艺及塔拉多糖的抗氧化性质。以多糖损失率和蛋白脱除率为评价指标，比较Sevage法、三氯乙酸法和木瓜蛋白酶法对塔拉多糖的脱蛋白效果。利用正交优化组合实验设计原理，采用四因素三水平的正交分析法，对木瓜蛋白酶法脱蛋白进行正交优化。结果表明：塔拉多糖最佳脱蛋白工艺条件为酶添加量0.15mL、酶解时间90min、酶解温度60℃、酶解pH=6，蛋白脱除率95.19%，多糖保留率75.02%。通过对塔拉多糖抗氧化性的研究，发现塔拉多糖总抗氧化性较好，对DPPH自由基有较强的清除作用。

Study on Orthogonal Optimization and Antioxidation of Polysaccharide from Tara Seeds

Tara seed as raw material, process and antioxidant properties of protein and polysaccharide of Tara seed polysaccharide of Tara.Using the loss rate of polysaccharide and protein removal rate as the evaluation index to compare Sevage method, three trichloroacetic acid method and papain method of Tara polysaccharide deproteinization effect. Removing protein were optimized by using orthogonal optimization experimental design principle and the method of orthogonal analysis of four factors and three levels of papain method. The results showed that: Tara polysaccharide best protein removal technology for enzyme dosage 0.15 mL, hydrolysis time 90 min, enzymolysis temperature of 60℃, enzymolysis pH=6, protein removal rate was 95.19%, rate of polysaccharide is 75.02%. Through the study of Tara polysaccharide antioxidation of polysaccharide retention at Tara, it is showed thatthe total antioxidant activity of sugar was better, which had a strong scavenging effect on DPPH free radical.