中国海南岛麒麟菜属卡拉胶的制备与性质

PREPARATION AND PROPERTIES OF CARRAGEENAN FROM SOME SPECIES OF EUCHEUMA IN HAINAN ISLAND,CHINA

本文研究了用海南岛产的三种麒麟菜属海藻制造卡拉胶的方法,以及不同制造方法所得卡拉胶的产率和理化性质。用水提取的卡拉胶产率最高,用碱处理的产率较低。清澜琼枝的卡拉胶产率高达74.6％,耳突麒麟菜和珍珠麒麟菜的产率接近50％。在凝胶强度方面,以用浓NaOH处理的强度最高,耳突麒麟菜和珍珠麒麟菜的凝胶强度高达500g/cm^2左右,琼枝的为350g/cm^2左右。从硫酸基减少和3,6-内醚-半乳糖增加的幅度,以及凝胶强度提高的程度来看,本文浓碱处理法的效果要比国外使用的方法好。试验结果表明海南岛生长的耳突麒麟菜、珍珠麒麟菜和琼枝三者都是制造κ-卡拉胶的很好原料。

This paper deals with the preparation of the carrageenan from some species ofgenus Eucheuma, they are E. gelatinae, E. cottonii and E. okamurai collected inHainan Island, China. The properties of carrageenan produced were also studied.In the preparation, extraction in water afforded the highest yield, and thosepretreated with concentracted NaOH and then oxracted by Zatengave the lowest yield.While the gel strength or carrageenan extracted in water with 0. 1% NaOH were theowest and those extractedwith 0.1-2.0% CaO had no significant effect on the gelstrengths. The gel that extracted by 2% NaOH had the strength 3-5 times higher thanthose extracted in water. The maximum gel strengths of carrageenan obtained bypretreating with concentrated NaOH(E. gelatinae 346-385 g/cm^2,E. cottonii 498-521g/cm^(-2), E. okamural 520 g/cm^2). The sulfate and 3,6-AG contents of carrageenan were: 10 .2--18. 9% and 21. 0-31. 2% from E. gelatinae; 13. 2-23. 0% and 21. 6--33. 6% from E. cottonii and 13. 7-24 .3% and 22 .2--33. 9% from E. okamurai respectively. The above results show that E. gelatinae, E. cottonii and E. okamurai grown inHainan Island in China hold great promise as raw materials for K-carrageean pro-duction.