海带中海藻酸钠的提取及纯化工艺优化  

Extraction and purification technology optimization of sodium alginate from Laminaria Japonica

作　　者：宋彦显[1] 闵玉涛[1] 张秦[2] 马庆一[2] 

机构地区：[1]中州大学,郑州450044 [2]郑州轻工业学院,郑州450002

出　　处：《食品科技》2015年第6期289-293,共5页Food Science and Technology

摘　　要：采用正交实验法考察p H、温度、时间和酶浓度对酶助提取法的影响,确定最佳提取条件;酶助提取的残渣消化后滤液经脱色、钙凝及离子交换脱钙,用无水乙醇提纯海藻酸钠;对海藻酸钠降解情况进行探讨。结果表明,酶助提取法各提取率影响因素从大到小依次为p H>温度>时间>酶浓度,最佳提取条件为:温度50℃,时间18 h,酶浓度8 U/m L,p H值5.0;纯化后海藻酸钠产率达49.8%;工艺中避免较高的温度和极端的p H值可减少海藻酸钠降解。Using orthogonal experiment method to study the effects of pH, temperature, time and enzyme concentration on enzymatic extraction method and determined the optimum extraction conditions; the residue of enzymatic extraction was digested, then through discoloring, calcium coagulating and ion exchanging, finally with ethanol purified alginate; discussed the reason alginate degradation. The results showed that the enzyme assisted extraction method for each extraction rate factors in decreasing order of pH〉temperature〉time〉enzyme concentration, the optimum conditions was that temperature 50 ℃, time 18 h, the enzyme concentration 8 U/mL, pH5.0; yield of alginate was 49.8%; to avoid high temperaturesand extreme pH can reduce the degradation of alginate in the whole process.

关 键 词：海带 海藻酸钠 提取 纯化 工艺优化 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]