热水法和微波法提取末水坛紫菜多糖的研究

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60s.说明,热水法和微波法均可用于末水坛紫菜多糖的提取.

Extraction of Polysaccharides from Low-value Sea Weed Porphyra haitanensis by Microwave and Hot Water Treatment

To improve the utilization benefit of low-value sea weed Porphyra haitanensis, polysaccha- rides 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 ~C 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 ex- traction 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.