蛏子糖胺聚糖的提取及纯化  

Extracting and Purifying Glycosaminohlycan from Razor Clam

作　　者：林建原[1] 王杰[1] 张盼盼[1] 

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100

出　　处：《中国食品学报》2014年第1期121-128,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省科技厅计划项目(2012C37026);浙江省重中之重学科项目(ZS2013010)

摘　　要：以蛏子为原料,用酶法提取糖胺聚糖,通过单因素和响应面试验,以糖胺聚糖提取率为指标,优化糖胺聚糖的提取工艺。采用DE-52离子交换层析对糖胺聚糖进行纯化,通过紫外-可见分光光谱和红外光谱分析糖胺聚糖的结构。试验结果表明:酶提取法最佳工艺条件为提取温度51.8℃,酶用量4.2%,酶解时间4.9 h,在此条件下糖胺聚糖得率最大值达2.51%。Used the method of protease hydroiysis to extracted glycosaminohlycan from razor clam, trough single fac-tor experiments and response surface test,to extraction efficiency of glycosaminoglycans was an indicator to optimization of extraction process. The glycosaminoglycans are purified by DE-52 ion exchange chromatography, and the struction of gly-cosaminoglycans was analysed by infrared spectrum and uv-vis spectral spectrum. The results showed：The optimal condi-tion of protease hydroiys is was extraction tempeterature of 51.8 ℃, enzyme dosage of 4.2% and enzyme solution time of 4.9 h. In the best extraction conditions, the maximum of the extraction efficiency of glycosaminoglycans was 2.51%. Razor clam glycosaminoglycans contain hydroxyl, amido, sulfate, amino. This paper of sugar for the future of glycosaminoglycan extraction, purification and functional groups research provided a theoretical basis.

关 键 词：糖胺聚糖 酶提取 响应面 纯化 红外光谱 

分 类 号：TQ281[化学工程—有机化工]