作　　者： ; ; ;

机构地区： 青岛大学

出　　处： 《海洋科学》 2006年第8期71-77,共7页

摘　　要： 采用多种方法提取了龙须菜(Gracilaria lemaneiformis)中的琼胶,并研究了碱处理、微波处理、超声波处理等方法对龙须菜的琼胶提取率、硫酸基质量分数和多糖质量分数的影响。结果表明:当碱质量分数由2.5%增加到10%时,琼胶产率由15%降低到9.8%,硫酸基质量分数由2.66%降低到2.06%,同时,多糖质量分数由98.3%增加到102.6%;微波和超声波处理在不同程度上增加了琼胶的提取率和多糖质量分数,同时降低了硫酸基质量分数。另外,还从宏观和微观两个角度考察了龙须菜碱处理前后藻体的变化。 Agar is a polysaccharide complex extracted from the agarophyte members of Rhodophyta and it is widely used in pharmaceutical, cosmetics and food industries. Several experimental methods for agar extraction from Gracilaria lemanelformis were studied in this paper. The effects of alkali, microwave, and ultrasonic treatments on the agar yield, sulfate content and polysaccharide content were investigated. The results obtained showed that the alkali treatment could decrease the agar yield as well as the sulfate content; the agar yield and the sulfate content were negatively affected by the increase of the NaOH concentration; on the contrary, the microwave and ultrasonic treatments could increase the agar yield as well as the sulfate content; the agar yield and the sulfate content were increased with the increasing of microwave and ultrasonic treatment time. Moreover, the states of the alga before and after alkali treatment were observed in microscopical and macroscopical conditions.

关 键 词： 龙须菜 琼胶 提取 碱处理 微波 超声波

领　　域： [生物学]