海参多糖的提取与纯化研究

Extraction and Purification of Polysaccharides in Sea Cucumber

[目的]研究海参多糖的提取与纯化工艺。[方法]以大连产刺参为研究对象,采用碱提取法对海参多糖进行提取和纯化。[结果]海参多糖的最佳提取工艺为:KOH浓度为3%,料液比1∶50,提取时间为4 h,提取温度为60℃。在此工艺条件下,多糖提取率为20.69%,适于提取海参多糖。采用过氧化氢脱色和醋酸钾沉淀法去除蛋白,海参多糖的最终得率为7.96%,纯度为82.39%。[结论]该研究为刺参多糖的提取、纯化及其他相关研究提供参考。

[ Objective ] The research aimed to study the extraction and purification technologies of polysaccharides in sea cucumber. I Method J Using Stichopus japonicus produced in Dalian as research object, polysaccharides in sea cucumber was extracted and purified by alkaline extraction method. [ Result ] The optimal extraction conditions were as follows： KOH concentration of 3%, solid -liquid ratio of 1：50, extraction time of 4 h,extraction temperature of 60 ℃. Under these technology conditions, the extraction rate of polysaccharides was 20.69%. This process condi- tions were suitable for extracting polysaccharides from sea cucumber. Using hydrogen peroxide oxidation discoloration and acetate precipitation method, the protein was removed. And the final yield of polysaccharides was 7.96% and rate of purity was 82.39%. [ Conclusion] The research provided references for extraction and purification of polysaccharides from S. japonicus and the relevant studies.