超声辅助提取异枝麒麟菜硫酸酯多糖的工艺优化

Ultrasonic-assisted Extraction of Sulfated Polysaccharides from Eucheuma striatum

对异枝麒麟菜硫酸酯多糖(ESSP)的超声辅助提取工艺进行研究,通过单因素试验和正交试验对该提取工艺进行优化。确定最佳工艺条件为超声时间20min、超声功率150W、料液(水)比1:90(g/mL),多糖的提取率达48.14%,所得的多糖含量96.94%,硫酸酯基含量19.66%。并与热水提取法进行比较,采用优化工艺提取的多糖提取率、多糖含量和硫酸酯基含量比热水提取法分别提高12.08%、8.07%和1.41%。两种方法所得ESSP均不含蛋白质和核酸,红外光谱显示其均含有糖的特征峰和硫酸酯基特征峰。

One-factor-at-a-time and orthogonal array methods were used to investigate the optimal ultrasonic-assisted extraction process of sulfated polysaccharides from Eucheuma striatum（ESSP） in this work.Results indicated that the optimal values of technological parameters,including ultrasonic treatment time and power and material/liquid ratio for achieving a maximum sulfated polysaccharide yield of 48.14% with an increased of 12.08% compared with that given by hot water extraction were 20 min,150 W and 1：90（g/mL）,respectively.The dried crude product obtained using the optimized ultrasonic-assisted extraction process exhibited polysaccharide and sulfate group contents of 96.94% and 19.66%,respectively.Neither protein nor nucleic acid was found in ESSP obtained using hot water extraction or this method,which contained characteristic peaks of polysaccharides and sulfate groups shown in IR spectrum.