Optimizing Extraction of Polysaccharides from Chondrus ocellatus Holm.

doi:10.7506/spkx1002-6630-200924036

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 170-173.doi: 10.7506/spkx1002-6630-200924036

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Optimizing Extraction of Polysaccharides from Chondrus ocellatus Holm.

SUN Jie1，JIANG Ying-hua2，ZHANG Hua1，MIAO Jing1，YANG Xiao-qing1

1. College of Life Science, Ludong Universit, Yantai 264025, China；
2. The No. 1 Middle School of Laishan in Shandong Province, Yantai 264003, China

Received:2009-09-03 Online:2009-12-15 Published:2010-12-29
Contact: SUN Jie1， E-mail:Jiesun-2002@sohu.com

Abstract

Abstract:

In this study, polysaccharides were extracted from Chondrus ocellatus Holm. using hot water. Effects of extraction temperature, extraction time, solid-liquid ratio and repeat extraction times on extraction rate were investigated by single factor experiments and extraction condition was optimized using orthogonal experiments. Results indicated that extraction temperature and extraction time exhibited a significant effect on extraction rate of polysaccharides from Chondrus ocellatus Holm. The optimal extraction condition was 80 ℃ of extraction temperature, 2.5 h of extraction time, 1:100 of material-water ratio and repeated extraction for two times. Under this optimal condition, extraction rate of polysaccharides from Chondrus ocellatus Holm. was 16.24%.

Key words: Chondrus ocellatus Holm., polysaccharide, extraction technology, optimization

CLC Number:

TQ929.2

SUN Jie1，JIANG Ying-hua2，ZHANG Hua1，MIAO Jing1，YANG Xiao-qing1. Optimizing Extraction of Polysaccharides from Chondrus ocellatus Holm.[J]. FOOD SCIENCE, 2009, 30(24 ): 170-173.

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Optimizing Extraction of Polysaccharides from Chondrus ocellatus Holm.

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