食品科学 ›› 2008, Vol. 29 ›› Issue (5): 241-244.

• 工艺技术 • 上一篇    下一篇

超声辅助同时提取条斑紫菜多糖及藻胆蛋白工艺的优化

朱晓君, 安辛欣, 顾丽, 胡秋辉   

  1. 南京农业大学食品科技学院; 南京农业大学食品科技学院
  • 出版日期:2008-05-15 发布日期:2011-08-26

Optimization Technique of Synchronous Ultrasonic-assisted Extraction of Polysaccharide and Phycobiliprotein from Porphyra yezoensis

 ZHU  Xiao-Jun, AN  Xin-Xin, GU  Li, HU  Qiu-Hui   

  1. College of Food Science and Technology,Nanjing Agricultural University
  • Online:2008-05-15 Published:2011-08-26

摘要: 以条斑紫菜为原料,通过单因素和正交试验,确定了超声辅助同时提取条斑紫菜多糖和藻胆蛋白的最佳工艺条件。结果表明,超声辅助同时提取条斑紫菜多糖和藻胆蛋白的最佳工艺条件为:超声60min,功率880W,水浴30℃,4h,料液比1:50。利用本法优化后的工艺同时提取条斑紫菜多糖和藻胆蛋白,紫菜多糖提取得率为34.03%,藻胆蛋白提取得率为1.2%,藻红蛋白纯度为0.356。

关键词: 条斑紫菜, 多糖, 藻胆蛋白, 超声辅助同时提取

Abstract: Using Porphyra yezoensis as the raw material,single factor and orthogonal tests were conducted to obtain the optimum conditions of synchronous ultrasonic-assisted extraction of polysaccharide and phycobiliprotein.The results showed that the optimum conditions are ultrasonic power 880 W,ultrasonic time 60 min,water extracting temperature 30℃ for 4 hours,and ratio of solid-liquid 1:50.Using the optimum conditions,the extraction percent of polysaccharide and phycobiliprotein is respectively 34.03% and 1.2%,and phycoerythrin purity is 0.356.

Key words: Porphyra yezoensis, polysaccharide, phycobiliprotein, synchronous ultrasonic-assisted extraction