条斑紫菜多糖的含量测定及其部分理化性质研究

食品科学 ›› 2006, Vol. 27 ›› Issue (2): 38-42.

条斑紫菜多糖的含量测定及其部分理化性质研究

周存山, 马海乐

江苏大学生物与环境工程学院

出版日期:2006-02-15 发布日期:2011-09-05

Determination and Some Properties of Polysaccharide from Porphyra yezoensis

ZHOU Cun-Shan, MA Hai-Le

College of Biological and Environmental Engineering, Jiangsu Universit

Online:2006-02-15 Published:2011-09-05

摘要/Abstract

摘要： 条斑紫菜经脱脂,浸提,除蛋白,醇沉,超滤和脱色得精制多糖,Molish反应和Fehling反应定性鉴定,依次稀释法测定特性粘度,Dodgson法测定硫酸基含量,苯酚–硫酸法测定多糖含量,并用精制多糖测得对半乳糖的换算因子。结果表明,此测定方法简便灵敏,供试液在3h内显色稳定,重现性好,平均回收率为98.26%,RSD=4.77%(n=5),换算因子f=1.35,在18.32～54.96μg范围内呈良好的线性关系,r=0.99945。特性粘度适中[η]=34.26×10-3ml/g,硫酸基含量较高为21.63±0.11%(n=2)。

关键词: 条斑紫菜多糖, 苯酚-硫酸法, 特性粘度, 硫酸基, 含量测定

Abstract: The refined polysaccharide was obtained from Porphyra yezoensis by ways as follows: degreasing, extraction, removing protein, ethanol precipitation, ultra-filtration and decoloring. Then, assayed by means of Molish and Fehling reaction, the intrinsic viscosity was obtained by diluting analysis in sequent order, and the contents of sulfate group assayed by Dodgson’s method. The contents of polysaccharide in Porphyra yezoensis were assayed by phenol-sulfuric acid method. Mean while the polysaccharide vs. galactose, or the converting factor was also made certain. The results showed that the method is simple, accurate and stable in 3h. Average recovery rate of the polysaccharide was 98.26% with 4.77% of RSD(n=5). The converting factor was 1.35. Excellent linearity appeared from 18.32μg to 54.96μg, with r=0.99945. With moderate intrinsic viscosity, [η] =34.26× 10-3ml/g, rather high contents of sulfate group were obtained as 21.63±0.11%(n=2).

Key words: Porphyra yezoensis polysaccharide, phenol-sulfuric acid method, intrinsic viscosity, sulfate group

周存山, 马海乐. 条斑紫菜多糖的含量测定及其部分理化性质研究[J]. 食品科学, 2006, 27(2): 38-42.

ZHOU Cun-Shan, MA Hai-Le. Determination and Some Properties of Polysaccharide from Porphyra yezoensis[J]. FOOD SCIENCE, 2006, 27(2): 38-42.

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