新鲜海蜇不同部位总糖含量的测定

Determination of total sugar concentration in different parts of fresh jellyfish

以新鲜海蜇(Rhopilema esculentum Kishinouye)为原料,将其冷冻干燥处理后,采用改良的差示苯酚-硫酸法测定了海蜇不同部位的总糖含量,并用正交实验优化了水解条件。实验结果表明,海蜇的最佳水解条件为:1 mol/L硫酸,90℃水解120 min,测得海蜇生殖腺、海蜇皮、海蜇头的总糖含量分别为9.42%,7.28%和7.58%。

In this paper, different parts of fresh jellyfish （Rhopilema esculentum） were lyophilized , and the total sugar contents were determined by improved differential phenol-sulfuric acid method. The hydrolysis conditions of the treated jellyfish samples were optimized by orthogonal test. The optimal hydrolysis conditions of lyophilized jellyfish were 1 mol/L H2SO4 at 90℃for two hours. The result showed that the total sugar content was 9.42%in the gonad tissue, 7.28%in the umbrella tissue and 7.58%in the oral arms tissue of dried jellyfish, respectively.