羊栖菜多糖的提取工艺研究  

Study on the Extraction Technology of Polyccharides from Sargassum Fusiforme

作　　者：张锐[1] 曾冬云[1] 龚兴国[1] 郭建军[2] 王华祖[1] 

机构地区：[1]浙江大学生命科学学院,杭州310027 [2]南昌大学医学院生化教研室,南昌330047

出　　处：《中国食品学报》2006年第3期14-18,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：为了开发利用羊栖菜资源,对羊栖菜中多糖的提取工艺进行了研究。对羊栖菜多糖提取工艺中的参数:提取介质、料液比、提取温度、提取时间、pH值、提取次数、醇沉倍数分别进行了单因素试验,并且在单因素实验的基础上,通过对其中3个主要影响因子(温度、料液比、时间)进行正交试验,以及比较几种粗多糖脱蛋白和脱色方法,最终确定了羊栖菜多糖的最佳提取工艺,即:pH=3.0、浸提温度85℃、料液比1∶30、浸提时间5h、提取次数2次、3倍体积醇沉、大孔树脂脱色、酶解与Sevag法结合除蛋白。Extraction technology of polysaccharide from Sargassum fusiforme were studied. The mono-factor experiment of extraction solvent, the ratio of sample weight to solvent volume, extraction temperature, extraction time, pH, the times of extraction and the concentration of aqueous alcohol were conducted respectively. Orthogonal experiment of three major influence factors： temperature, the ratio of sample weight to solvent volume and extraction time were proceeded. Moreover, several de-protein and decolor methods of the polyccharides were compared to determine the most effective extraction technology. The optimum extraction technology obtained by our research are as following- pH 3.0, the extraction temperature 80℃, the ratio of the sample weight to the solvent volume 1：30, the extraction time 3 h, the extraction times 2, the final concerntration of aqueous alcohol 75%, decolored with macroporous resin and de-proteined by enzymolysis combined with Sevage＇s method.

关 键 词：羊栖菜 水溶性多糖 提取工艺 优化 

分 类 号：TQ28[化学工程—有机化工]