紫菜多糖提取分离及纯化技术研究

在微波浸提与传统热水浸提对比的基础上,研究了紫菜多糖除蛋白、浓缩、沉淀与干燥对品质的影响,以及紫菜多糖组成鉴定.结果表明:微波提取优于热水提取,微波+冻融提取最高值达7.45%;紫菜粗多糖采用蛋白酶水解后再用Sevag法去除蛋白,效果最好;真空冷冻干燥的紫菜多糖质量最佳;紫菜多糖组份由半乳糖、甘露糖、葡萄糖和木糖组成.

Research of extracting, separating and purification technology of laver polysaccharide

Compared the hot water extracting method with the microwave extracting method in laver polysaccharide, the effect on the quality of laver polysaccharide of removing protein, concentrating, precipitating and drying were investigated and the ingredients of laver polysaccharide were also identified. The result showed that microwave extracting method was more effective than that of hot water extraction, and the extraction efficiency of the microwave freeze melt extracting method was the best, and the max value was up to 7.45%. The proteins in the rough laver polysaccharide were removed with the Sevag method after hydrolyzed by protease. It was proved that this method was the best. In addition, the result suggested that the quality of the laver polysaccharide treated by the vacuum-freeze drying was the best, and the laver polysaccharide consists of galactose, mannose, glucose and xylose.