紫菜多糖提取的研究

Study on the Extraction of Porphyra Polysaccharides from Porphyra

研究了热水浸提法提取紫菜多糖的最佳提取工艺，同时，对粗多糖进一步分离，并测定红外光谱图。实验表明：用热水浸提法提取的多糖产率在0．87％-2．55％之间，且多糖浸提液毫无凝固性。当料液比为1：30（g／mL），温度为95℃，pH值为7，浸提时间为1．5h时提取的效果最好，得率可达2．546％。从紫菜粗多糖中可分离出两种多糖PP1和PP2，其中PP2的红外光谱图与标准琼脂糖样品相类似，而PP1的红外光谱图与PP2存在着较大的差异。

The optimal extracting conditions of polysaccharides from Porphyra by hot water sodden is studied and make up analysing with the infrared spectrogram. The results showed that producing rates with the hot water sodden are between and 2. 55% ,and the c liquid has not solidifying at all. The optimal extracting conditions of polysaccharides from Porphyra are adding H2O volume 30 times as much as sample,95℃ for 1.5 h with pH 7,the yield of extracting is 2.55%. Result indicate can isolate two polysaccharides：PP1 and PP2,the infrared spectrogram of PP2 is similar to standard agar-agar candy sample. And there are great differences in the infrared spectrogram between PP1 and PP2.