沙菜胶的初步研究

A PRELIMINARY STUDY ON HYPNEAN

本文报道了对沙茶胶在提取方法、性质和应用等方面的初步研究结果。其提取方法是先将沙茶置于室温条件下用波美20°的Na0H处理2天,水洗后加入15-20倍0.04%的硫酸,100℃煮胶1-1.5小时,加入KCl至0.2—0.3%过滤(或过滤后加KCl),滤波放置凝固、冷冻、解冻,最后干燥后得产品。电解质对沙菜的凝固强度影响很大,对提高凝胶强度,阳离子的顺序是:Ca^(++)>K^+,Cs^+,Rb^+>Na^+,Li^+,NH_4^+;阴离子的顺序是:Cl^->NO_3^-,SO_4^->I^->CO_3^-。沙菜胶的凝固温度与加入的KCl浓度有关,KCl浓度大,凝固温度也随之升高。试验了四种细菌在沙菜胶培养基上的生长情况,结果表明细菌在沙菜胶培养基上生长的活菌计数甚至比在琼脂培养基上的还多。

1. For the preparation of hypnean from Hypnea sp. prior to extraction the algaeshould be treated with Baume' 20°NaOH at room temperature for 2 days, and rinsedwith water. The treated seaweed was then extracted with 15-20 times of its quantityof 0.04% dilute H_2SO_4 solution at 100℃ for 1-1.5hr. After filtration, to the filtrateKCl was added to bring its concentration to 0.2-0.3%, and the solution was allowedto gelatinate. The gelatine was frozen, thawed and dried. 2. The gelatinous strength of hynean was affected by electrolyte markedly. Theorder of effect by cations is:Ca^(++)>K^+, Cs^+, Rb^+>Na^+, Li^+, NH_4^+, and by anionsis: Cl^->NO_3^-, SO_4^->I^->CO_3^-. 3. The setting point of hynean was affected by KCl, it was increased with increa-se of concentration of KCl. 4. The culturing effects of bacteria (Salmonella typhasa, Pasteure lla pestis,Shigella dysenteriae and Brusella abortus) in bynean media and in agar media werecompared. Hypean gave better results.