CAJ | 학술논문

通过单因素试验和正交试验对海带褐藻多糖硫酸酯的超声辅助提取工艺进行优化.确定最佳工艺条件为超声功率250 W、超声时间25 min、料液比1:70(g/mL)、温度60℃,多糖提取率达5.58%,粗多糖中岩藻糖含量20.93%,硫酸酯基含量26.87%,均高于热水法提取的多糖.热水提取方法和超声辅助提取方法所得的多糖均不含蛋白质和核酸,超声辅助提取的多糖色素更少.
통과단인소시험화정교시험대해대갈조다당류산지적초성보조제취공예진행우화.학정최가공예조건위초성공솔250 W、초성시간25 min、료액비1:70(g/mL)、온도60℃,다당제취솔체5.58%,조다당중암조당함량20.93%,류산지기함량26.87%,균고우열수법제취적다당.열수제취방법화초성보조제취방법소득적다당균불함단백질화핵산,초성보조제취적다당색소경소.
One-factor-at-a-time and orthogonal array methods were used to investigate the optimal ultrasonic-assisted extraction process of fucoidan from Laminaria japonica in this work. The optimum extraction conditions were ultrasonic treatment power of 250 W, ultrasonic treatment time of 25 min, material/liquid ratio of 1:70 (g/mL) and extraction temperature of 60℃. Under this optimum condition the extraction rate , the contents of fucose and sulfate group were 5.58%, 20.93%and 26.87%, respectively, higher than obtained by hot water extraction. Neither protein nor nucleic acid was found in fucoidan obtained using hot water extraction or ultrosonic-assisted extraction method, and less pigment was found in fucoidan obtained using ultrosonic-assisted extraction method.