裙带菜硫酸多糖的制备及其性质研究  

Study on Preparation and Properties of Sulfated Polysaccharides from Undaria Pinnatifida(Charv.)Suringer

作　　者：门晓媛[1] 王一飞[1] 康琰琰[1] 朱艳梅[1] 朱良[1] 

机构地区：[1]暨南大学药学院生物医药研究开发基地,广东广州510632

出　　处：《食品科学》2006年第3期156-161,共6页Food Science

基　　金：广东省自然科学基金团队项目(粤科基办[2003]11号);广东省重点基金(013203)

摘　　要：采用单因素试验和正交试验,确定裙带菜硫酸多糖制备的最佳工艺条件为:提取温度100℃,加水量80倍,提取时间4h。按最佳提取条件,采用乙醇分级沉淀法制得三个多糖样品,多糖含量平均为28.0%,硫酸基含量平均为10.8%,蛋白含量平均为0.71%。红外光谱显示多糖样品有糖的特征峰,硫酸基特征峰且硫酸根连接在糖的C2或C3处于平伏键位置、多糖样品为以β-糖苷键为主的吡喃糖。Preparation technology of sulfated polysaccharides from Undaria Pinnatifida （Chary.） Suringer has been studied; one-factor experiment, one afactor experiment orthogonal experiment were investigated. The optimal condition chosen extraction temperature 100℃, extraction time 4 h, ratio of solution to algae power 80. Follow this condition, we get three samples use gradeprecipitation by alcohol, the average content of polysaccharides, sulfate, protein is 28.0%, 10.8%, 0.71% respectively. From IR, the characteristic peak of polysaccharides, sulfate can be seen, and sulfate link polysaccharides at C2 or C3 as equatorial, the samples of polysaccharides are pyranose of β-glycosides mainly.

关 键 词：裙带菜 硫酸多糖 提取工艺 理化性质 

分 类 号：O629.12[理学—有机化学]