|本期目录/Table of Contents|

[1]王贤,张希春,陈昭华.热水法和微波法提取末水坛紫菜多糖的研究[J].集美大学学报(自然科学版),2014,19(6):409-415.
　WANG Xian,ZHANG Xi-chun,CHEN Zhao-hua.Extraction of Polysaccharides from Low-value Sea Weed Porphyra haitanensis by Microwave and Hot Water Treatment[J].Journal of Jimei University,2014,19(6):409-415.
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热水法和微波法提取末水坛紫菜多糖的研究()
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《集美大学学报（自然科学版）》[ISSN:1007-7405/CN:35-1186/N]

卷:
第19卷
期数:
2014年第6期
页码:
409-415
栏目:
水产、食品与生物工程
出版日期:
2014-11-25

文章信息/Info

Title:
Extraction of Polysaccharides from Low-value Sea Weed Porphyra haitanensis by Microwave and Hot Water Treatment
作者:
王贤; 张希春; 陈昭华
集美大学食品与生物工程学院，福建 厦门 361021
Author(s):
WANG Xian; ZHANG Xi-chun; CHEN Zhao-hua
College of Food and Biological Engineering,Jimei University,Xiamen 361021,China
关键词:
末水坛紫菜; 多糖; 提取
Keywords:
low-value Porphyra haitanensis; polysaccharides; extraction
分类号:
-
DOI:
-
文献标志码:
A
摘要:
为了有效提高末水坛紫菜资源的利用率，以末水坛紫菜为原料，考察热水法和微波法提取坛紫菜多糖的多种影响因素.利用苯酚-硫酸法和3,5-二硝基水杨酸比色法（DNS法）测定多糖含量，单因素实验确定各因素的最适水平，L9(34)正交试验确定多糖提取工艺.结果表明，影响热水法制备紫菜多糖提取率的主要因素为浸提温度，其次为料液比和浸提时间;热水法制备末水紫菜多糖的最佳工艺为：浸提温度55 ℃、料液比1∶32（g∶mL)、浸提时间90 min；影响微波法制备紫菜多糖提取率的主要因素为：微波功率、料液比和微波时间，最佳工艺条件为：微波功率550 W、料液比为1∶43（g∶mL)、微波时间60 s.说明，热水法和微波法均可用于末水坛紫菜多糖的提取.
Abstract:
To improve the utilization benefit of low-value sea weed Porphyra haitanensis, polysaccharides were extracted from sea weed using hot water and microwave methods.The extraction processes were optimized using L9(34) orthogonal experiments on the base of single-factor experiments.The concentration of polysaccharides were determined by phenol-sulfuric acid method and 3,5-dinitrosalicylic acid method.The results showed that leaching temperature was the main factor that affecting the yield of polysaccharides by hot water,optimal paramenters for hot water extraction were as following:solid to liquid ratio of 1∶32 (g∶mL) and extraction at 55 ℃ for 90 min.For microwave extraction,the microwave power,solid to liquid ratio,and time were main factors affecting the yield of polysaccharides.The optimal paramenters for microwave extraction were as following:solid to liquid ratio of 1∶43 (g∶mL) at 550 W for 60 s.Both hot water extraction and microwave extraction methods can be applied to the extraction of polysaccharides from sea weed.

参考文献/References:

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相似文献/References:

[1]王雪艳,陈发河,吴光斌,等.龙眼多糖清除自由基活性的研究[J].集美大学学报(自然科学版),2010,15(2):109.
　WANG Xue-yan,CHEN Fa-he,WU Guang-bin,et al.Study on Free-radical Scavenging Activities of Polysaccharide Extracts from Longan[J].Journal of Jimei University,2010,15(6):109.
[2]陈发河,李真,吴光斌.海地瓜多糖和多肽提取纯化工艺及抗氧化活性[J].集美大学学报(自然科学版),2018,23(2):105.
　CHEN FaheLI ZhenWU Guangbin.Study on the Extraction and Antioxidant Activities of Polysaccharides and Polypeptides from Acaudina molpadioides (Semper)[J].Journal of Jimei University,2018,23(6):105.

备注/Memo

备注/Memo:
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更新日期/Last Update: 2015-01-05