文章摘要
王连杰,沈照鹏,穆惠敏,崔欣,江晓路.微波法提取龙须菜琼胶及其理化性质的研究[J].水产学报,2017,41(6):854~860
微波法提取龙须菜琼胶及其理化性质的研究
Extraction of agar from Gracilaria lemaneiformis based on microwave method and its physico-chemical properties
投稿时间:2017-03-29  修订日期:2017-05-08
DOI:10.11964/jfc.20170310771
中文关键词: 龙须菜  琼胶  微波提取  理化性质
英文关键词: Gracilaria lemaneiformis  agar  microwave extraction  physico-chemical properties
基金项目:山东省科技攻关项目(2015GSF115002)
作者单位E-mail
王连杰 中国海洋大学食品科学与工程学院, 山东 青岛 266003  
沈照鹏 中国海洋大学医药学院, 山东 青岛 266003
青岛海洋生物医药研究院, 山东 青岛 266071 
 
穆惠敏 中国海洋大学食品科学与工程学院, 山东 青岛 266003  
崔欣 中国海洋大学食品科学与工程学院, 山东 青岛 266003  
江晓路 中国海洋大学食品科学与工程学院, 山东 青岛 266003
青岛海洋生物医药研究院, 山东 青岛 266071
青岛明月海藻集团有限公司, 海藻活性物质国家重点实验室, 山东 青岛 266400 
jiangxl@ouc.edu.cn 
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中文摘要:
      为探究微波提取法在龙须菜琼胶提取中的提取条件以及对琼胶理化性质的影响,实验以山东威海地区养殖的龙须菜为研究对象,在实验室条件下利用微波提取法进行龙须菜琼胶的提取,重点研究了不同微波功率(160、480和800 W)和微波时间(2、4、6、8和10 min)对龙须菜出胶率、琼胶凝胶强度、硫酸基含量、3,6-内醚-L-半乳糖含量、凝固温度和熔化温度等理化性质的影响。结果显示,微波法提取琼胶的最佳条件为料液比1∶60(W/V),微波功率480 W、微波时间6 min,在此条件下出胶率为16.20%,凝胶强度为1003.6 g/cm2。微波功率和微波时间对琼胶理化性质影响显著,随着功率的提高和时间的增加,龙须菜出胶率和凝胶强度均呈倒U型曲线关系变化,且在最佳提取条件下有最大值;3,6-内醚-L-半乳糖含量先增加后减少,而硫酸基含量则一直减少,且在一定范围内硫酸基含量和3,6-内醚-L-半乳糖含量呈负相关关系;凝固温度和熔化温度均呈现先上升后下降的趋势,在微波功率480 W的条件下提取6 min,二者出现最大值,分别为30.0和97.4℃。研究表明,微波功率及时间是龙须菜琼胶微波法提取的重要因素,且对琼胶理化性质具有显著的影响。
英文摘要:
      In order to find the optimal conditions of microwave extraction method in the extraction process of agar from Gracilaria lemaneiformis and investigate microwave's effects on the physico-chemical properties of agar, we extracted agar from G. lemaneiformis (cultivated in Weihai, Shandong) under laboratory conditions by microwave extraction procedure. The effects of the different microwave power (160, 480, 800 W) and microwave time (2, 4, 6, 8, 10 min) on agar yield, gel strength, sulfate content, 3,6-AG content, gelling temperature, melting temperature and other physico-chemical properties were investigated. The results showed that the optimal conditions of the extraction method were as follows: solid-liquid ratio was 1∶60 (W/V), microwave power was 480 W, microwave time was 6 min. The agar yield was 16.20% and the gel strength was 1003.6 g/cm2 under these conditions. The effects of microwave power and microwave time on physico-chemical properties of agar were significant, with the increase of the power and the time, the growth of agar yield and gel strength displayed inverted U type changes, and maximum value appeared in the best extraction conditions. 3,6-AG content increased at first and then decreased, while the sulfate content had been declining, and there was a negative correlation between sulphate content and 3,6-AG content in a certain range. Both gelling temperature and melting temperature demonstrated a trend of increasing at first and then decreasing, and the respective maximum values of 30.0 and 97.4 ℃ appeared in the conditions of 480 W and 6 min. The test results showed that the microwave power and time were important factors in microwave extraction of agar from G. lemaneiformis and they both had significant effects on the physico-chemical properties of agar. In conclusion, this research provided a theoretical evidence for the microwave extraction of agar from G. lemaneiformis.
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