紫菜多糖和藻红蛋白生物活性的研究进展  

Advances in the Biological Functions of Polysaccharide and Phycoerythrin in Porphyra

作　　者：郭雷[1,2] 王淑军[2] 郝倩[2] 陈宇[2] 

机构地区：[1]江苏省海洋资源开发研究院,淮海工学院,江苏连云港222005 [2]江苏省海洋生物技术重点实验室,淮海工学院,江苏连云港222005

出　　处：《食品研究与开发》2010年第6期182-185,共4页Food Research and Development

基　　金：江苏省海洋资源开发研究院基金项目(HK09004);江苏省自然科学基金(BK2009631)

摘　　要：紫菜含有多种生物功能成分,其中最主要的是紫菜多糖和藻红蛋白,在医药、食品、化妆品及动物营养等领域有着广泛的应用前景。综述紫菜多糖和藻红蛋白的提取纯化和生物活性研究进展,探讨其潜在的应用价值,并展望紫菜深加工的发展方向。The porphyra included many kinds of biological ingredients,such as polysaccharide and phycoerythrin.Porphyra polysaccharide and phycoerythrin had the widespread applications in medicine,food,cosmetics and animal nutrition industries.The extraction,purification and biological functions of porphyra polysaccharide and phycoerythrin were summarized,their potential application values were discussed,the developmental foreground of porphyra intensive processing were prospected as well.

关 键 词：紫菜 多糖 藻红蛋白 提取纯化 生物活性 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]