文档介绍：524 2006, Vol. 27, No. 12 食品科学※工艺技术
正交试验法优选坛紫菜多糖的提取工艺
马瑞君,郭守军,杨永利,章雪丹
(韩山师范学院生物系,广东潮州 521041)
4
摘要:目的:对常规法提取紫菜多糖的工艺进行优化;方法:L 16(4 ) 正交试验及方差分析;结果:影响紫菜
多糖热水提取的主要因素为醇沉浓度,其次是浸提时间,再次是浸提温度和料液比;结论:常规法提取紫菜多糖
的优选方案为浸提温度 80℃、浸提时间 、料液比 1:20、醇沉浓度 90%。
关键词:坛紫菜;多糖;提取工艺;优化
Optimizing Technique of Extracting haride from Gracilaria lamaneiformis by Orthogonal Test
MA Rui-jun,GUO Shou-jun,YANG Yong-li,ZHANG Xue-dan
(Department of Biology, Hanshan Teachers College, Chaozhou 521041, China)
Abstract: Objective: optimizing technics of extracting haride by general method from Porphyra haitanensis. Method:
4
L16(4 ) quadrature enhancing experiment. Result: the concentration of alcohol was the main factor which effected the extracting
rate of Porphyra haitanensis haride, extracting time was the secondly factors, then was the extracting temperature and
ratio of material with liquid. Conclusion: the prime technics was as follows: concentration of alcohol 60%, time , temperature
80℃ and the ratio of material with liquid 1:50.
Key words:Porphyra haitanensis;haride;extracting technics;optimizing
中图分类号: 文献标识码:A 文章编号:1002-6630(2006)12-0524-03
坛紫菜(Porphyra haitanensis)为红藻门(Rhodophyta)、菜重要的组成成分,它除了传统工业价值,还具有抗
红藻纲、红毛目、红毛菜科( Bangiaceae) 、紫菜属凝血、降血糖、调血脂、抗血栓、强心作用、抑制
(Porphyra)植物,素有岩礁娇子之称[1]。紫菜多糖是紫肿瘤、降低、抗炎、防治溃疡和增强体细胞免疫和液
收稿日期:2006-07-08
作者简介:马瑞君(1956-),女,教授