超声辅助提取异枝麒麟菜硫酸酯多糖的工艺优化  

Ultrasonic-assisted Extraction of Sulfated Polysaccharides from Eucheuma striatum

作　　者：王永良[1] 范贤[1] 李玉兰[1] 叶彩平[1] 岑颖洲[1] 许少玉[1] 

机构地区：[1]暨南大学生命科学技术学院化学系,广东广州510632

出　　处：《食品科学》2010年第6期6-10,共5页Food Science

基　　金：国家自然科学基金项目(20472024;20772047);广东省自然科学基金项目(039213)

摘　　要：对异枝麒麟菜硫酸酯多糖(ESSP)的超声辅助提取工艺进行研究,通过单因素试验和正交试验对该提取工艺进行优化。确定最佳工艺条件为超声时间20min、超声功率150W、料液(水)比1:90(g/mL),多糖的提取率达48.14%,所得的多糖含量96.94%,硫酸酯基含量19.66%。并与热水提取法进行比较,采用优化工艺提取的多糖提取率、多糖含量和硫酸酯基含量比热水提取法分别提高12.08%、8.07%和1.41%。两种方法所得ESSP均不含蛋白质和核酸,红外光谱显示其均含有糖的特征峰和硫酸酯基特征峰。One-factor-at-a-time and orthogonal array methods were used to investigate the optimal ultrasonic-assisted extraction process of sulfated polysaccharides from Eucheuma striatum（ESSP） in this work.Results indicated that the optimal values of technological parameters,including ultrasonic treatment time and power and material/liquid ratio for achieving a maximum sulfated polysaccharide yield of 48.14% with an increased of 12.08% compared with that given by hot water extraction were 20 min,150 W and 1：90（g/mL）,respectively.The dried crude product obtained using the optimized ultrasonic-assisted extraction process exhibited polysaccharide and sulfate group contents of 96.94% and 19.66%,respectively.Neither protein nor nucleic acid was found in ESSP obtained using hot water extraction or this method,which contained characteristic peaks of polysaccharides and sulfate groups shown in IR spectrum.

关 键 词：异枝麒麟菜 硫酸酯多糖 超声 正交试验 

分 类 号：O629.12[理学—有机化学]