裙带菜褐藻糖胶的分离及部分理化性质研究

Extraction and Properties of Fucoidan from Sea Mustard Undaria pinnatifida Suringar

以裙带菜为原材料,采用水提法从裙带菜中分离褐藻糖胶,Sevag法去蛋白,乙醇分步沉淀法进行初步纯化。试验结果表明,裙带菜褐藻糖胶的最适提取温度为80℃,时间为8 h,加水量为1∶30,在最适条件下的提取率为1.72%,蛋白质含量为5.44%。对褐藻糖胶部分理化性质亦进行了研究,其特性黏度为5 mpa.s,pH为8.50,含有硫酸基。

Fucoidan was extracted from sea mustard Undaria pinnatifida by aqueous method, the protein was removed by Sevag method, and the preparation was purified by fractional precipitation with alcohol. The results showed that the best extraction was obtained at the temperature of 80 ℃ and quantity of water added 1： 30 for 8 h, with the efficiency of 1.72%, and protein of 5.44%. The fucoidan was characterized by inherent viscocity of 5 mpa · s, pH 8.50, and the positive reaction with sulfate.