Objective: To optimize deproteinized technology of polysaccharide from Litchi chinensis. Method: With retention rate and deproteinized rate of polysaccharide as comprehensive evaluation indexes

the amount of enzyme

enzymatic time

pH and temperature were selected as factors

deproteinized technology of polysaccharide from L. chinensis was optimized by orthogonal test with papain;With retention rate and deproteinized rate of polysaccharide as index

deproteinized effect of six methods including papain

Sevag

TCA

Enzyme-Sevag

Enzyme-TCA and TCA-Sevag on polysaccharide from L. chinensis were compared. Result: Optimum deproteinized technology of papain was:the amount of papain 4%

time 1 h

pH 6

temperature 45 ℃

retention rate and deproteinized rate of polysaccharide were 82.9%

70.2%

respectively;Enzyme-Sevag method had optimum deproteinized effect

basis on enzymatic method

processed 2 times with Sevag

retention rate of polysaccharides was 71.42%

and deproteinized rate was up to 91.45%. Conclusion: Deproteinized effect on polysaccharide from L. chinensis had significant difference by different deproteinized method

enzyme-Sevag combined method had optimum deproteinized effect

it could be extended to application of large-scale production.