食品科学2011，Vol.32Issue(14)：113-117,5.
球等鞭金藻多糖的微波萃取工艺
Optimization of Microwave-assisted Extraction of Polysaccharides from Isochrysis galbana
摘要
Abstract
One-factor-at-a-time method and orthogonal array design were employed to optimize four process conditions for microwave-assisted extraction of polysaccharides from Isochrysis galbana such as pH, microwave power, temperature and extraction time. One-factor-at-a-time experiments showed that each of the four conditions had a marked effect on polysaccharide extraction, and their optimal levels were identified by orthogonal array design to be： pH 9, microwave power of 600 W, extraction temperature of 90 ℃ and extraction time of 20 min. Under these conditions, the extraction rate of crude polysaccharides was 96.8 mg/g compared with 47.7 mg/g for hot water extraction, and the contents of protein and polysaccharides were respectively 1.08% and 43.6% in the crude polysaccharide sample obtained compared with 1.18% and 22.1% for hot water extraction. The crude polysaccbarides obtained by both extraction methods revealed similar IR spectra, demonstrating that microwave did not destroy the chemical structures of polysaccharides. In summary, microwave-assisted extraction is greatly superior to hot water extraction.关键词
球等鞭金藻/多糖/微波提取法/热水浸提法/红外光谱Key words
Isochrysis galbana/polysaccharide/microwave-assisted extraction/hot water immersion extraction： IR spectrum分类
农业科技引用本文复制引用
郭赣林,徐深圳,李文浩,孙颖颖,王长海..球等鞭金藻多糖的微波萃取工艺[J].食品科学,2011,32(14):113-117,5.基金项目
江苏省海洋资源开发研究院开放课题 （）
