Extraction and deproteinization process of polysaccharide from purple sweet potato (PPSP) were optimized via the response surface methodology (RSM). The results indicated that the optimal conditions of extraction in hot water of PPSP were as follows: The extraction temperature was 120℃, the extraction time was 2.5 hr, and the solid–liquid ratio was 1∶10 (g/ml). The optimal conditions of Sevage deproteinization were as under the oscillation time was 20 min, the deproteinization times was twice, and polysaccharide solution-Sevage reagent ratio was 1:1 (ml/ml). The extraction yield of PPSP was 3.32%, and the protein removal rate was 93.14% in such a condition.

中文翻译：

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紫薯多糖的提取及脱蛋白工艺

采用响应面法(RSM)优化紫薯多糖(PPSP)的提取和脱蛋白工艺。结果表明，PPSP的最佳热水提取条件为：提取温度为120℃，提取时间为2.5 hr，料液比为1∶10（g/ml）。Sevage脱蛋白的最佳条件为振荡时间为20 min，脱蛋白次数为2次，多糖溶液与Sevage试剂的比例为1:1（ml/ml）。在此条件下，PPSP的提取率为3.32%，蛋白质去除率为93.14%。