超声酸提江蓠硫酸酯多糖工艺及其性质研究  

Research on ultrasonic acid extraction and properties of sulfated polysaccharides from gracilaria tenuistipitata

作　　者：郝晓敏[1] 林海生[1] 许金涛[1] 何辉[1] 谷长生[1] 宋文东[1] 

机构地区：[1]广东海洋大学理学院化学系,湛江524088

出　　处：《食品科技》2008年第6期171-174,共4页Food Science and Technology

基　　金：广东省教育厅重点项目(0609084);广东海洋大学校选课题(0612178;0612179)

摘　　要：采用超声波酸法从江蓠菜提取硫酸酯多糖,通过单因素实验和正交实验,确定制备最佳工艺条件为酸度(HCl)0.20mol/L、时间为25min、物料比1∶40及温度65℃。按最佳提取条件,采用乙醇分级沉淀法制得多糖样品,多糖含量平均为21.71%,硫酸基含量平均为10.23%,蛋白含量平均为0.76%,并对其理化性质进行研究。This paper studied ultrasonic acid extraction of sulfated polysaccharides. Preparation technology of sulfated polysaccharides from Gracilaria tenuistipitata has been studied： one-factor experiment, one a factor experiment orthogonal experiment were investigated. The optimal condition chosen extraction acidity（HCI） 0.20 mol/L, extraction time 25 min, ratio of material 1：40 and extraction temperature 65 ℃. Follow this condition, we get three samples use gradeprecipitation by alcohol, the average content of polysaccharides, sulfate, protein is 21.71%, 10.23%, 0.76% respectively, and study on physicochemical property.

关 键 词：江蓠菜 硫酸酯多糖 工艺 理化性质 

分 类 号：TS201.1[轻工技术与工程—食品科学]