食品科学 ›› 2011, Vol. 32 ›› Issue (14): 113-117.doi: 10.7506/spkx1002-6630-201114023

• 工艺技术 • 上一篇    下一篇

球等鞭金藻多糖的微波萃取工艺

郭赣林1,2,徐深圳1,李文浩1,孙颖颖1,2,*,王长海3   

  1. 1.淮海工学院 江苏省海洋生物技术重点实验室 2.江苏省海洋资源开发研究院 3.南京农业大学资源与环境科学学院
  • 出版日期:2011-07-25 发布日期:2011-06-18
  • 基金资助:
    江苏省海洋资源开发研究院开放课题(JSIMR09D08)

Optimization of Microwave-assisted Extraction of Polysaccharides from Isochrysis galbana

GUO Gan-lin1,2,XU Shen-zhen1,LI Wen-hao1,SUN Ying-ying1,2,*,WANG Chang-hai3   

  1. (1. Jiangsu Key Laboratory of Marine Biotechnology, Huaihai Institute of Technology, Lianyungang 222005, China ; 2. Jiangsu Marine Resources Develepment Research Insititute, Lianyungang 222005, China ; 3. College of Resources and Environmental Science, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2011-07-25 Published:2011-06-18

摘要: 采用微波法,通过单因素试验研究pH值、微波功率、萃取温度和萃取时间对球等鞭金藻多糖提取的影响。在此基础上,通过正交试验进一步优化多糖的微波提取工艺。最后,比较微波提取法和热水浸提法制备的球等鞭金藻多糖样品的红外光谱,并测定样品中蛋白质和多糖含量。单因素试验结果表明,pH值、微波功率、萃取温度和萃取时间均能显著影响球等鞭金藻多糖的提取。正交试验结果表明,微波法提取球等鞭金藻多糖的最佳工艺为pH9、微波功率600W、萃取温度90℃、萃取时间20min。微波提取法和热水浸提法制备的多糖产率分别为96.8mg/g和47.7mg/g。其中,前者蛋白质和多糖含量分别为1.08%和43.6%,后者中蛋白质和多糖含量依次为1.18%和22.1%。微波法与热水浸提法制备的多糖具有相似的红外光谱,表明微波提取法并不会破坏多糖结构。综上所述,在球等鞭金藻多糖提取过程中,微波法明显优于热水浸提法。

关键词: 球等鞭金藻, 多糖, 微波提取法, 热水浸提法, 红外光谱

Abstract: One-factor-at-a-time method and orthogonal array design were employed to optimize four process conditions for microwave-assisted extraction of polysaccharides from Isochrysis galbana such as pH, microwave power, temperature and extraction time. One-factor-at-a-time experiments showed that each of the four conditions had a marked effect on polysaccharide extraction, and their optimal levels were identified by orthogonal array design to be: pH 9, microwave power of 600 W, extraction temperature of 90 ℃ and extraction time of 20 min. Under these conditions, the extraction rate of crude polysaccharides was 96.8 mg/g compared with 47.7 mg/g for hot water extraction, and the contents of protein and polysaccharides were respectively 1.08% and 43.6% in the crude polysaccharide sample obtained compared with 1.18% and 22.1% for hot water extraction. The crude polysaccharides obtained by both extraction methods revealed similar IR spectra, demonstrating that microwave did not destroy the chemical structures of polysaccharides. In summary, microwave-assisted extraction is greatly superior to hot water extraction.

Key words: Isochrysis galbana, polysaccharide, microwave-assisted extraction, hot water immersion extraction, IR spectrum

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