海带加工副产物褐藻胶的综合利用-食品科学专业论文.docxVIP

海带加工副产物褐藻胶的综合利用-食品科学专业论文.docx

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Ab Abstract II II Abstract Alginate has been widely used as a natural macromolecule material.It isthe unique biological polysaccharide in brown algae.In this article, Sodium alginate was extracted by using alkali extraction from the by-productsof Laminaria Japonica processing.The extraction technology was optimized when crude yield and content of alginate taken as indicators through orthogonal test.The crude sodium alginate EA and the parts obtained by low concentration of ethanol precipitation was further purified by D301-T weak-base exchange anion resin and four fractions were obtained.The four fractions molecular weights were estimated by Sephacryl S-300 gel chromatography,and their structural characteristicswere analyzedby IR spectrum and HPLC.The results and conclusions were as follows: 1、 The contents of moisture,ash,protein and fat in Laminaria Japonica were 93.9%,11.86%, 8.70% and 0.2% respectively. An orthogonal test was designed to evaluate the optimum factors. The results by orthogonal test showed that the optimum extraction condition was as follows: extraction time of 4.5 hours,ratio of solid to liquid of 1:40, Na2CO3 concentration of 3.5% and extraction temperatureof 70℃.The crude yield of sodium alginate Aextracted was 44.07% with the content of 80.99% 2、The D301-T weak-base exchange anion resin was comfrimed to be the best resin for the separation and purification of the crude product EA and Aillustrated by the static adsorption and dynamic elution experiments. The separation parameters of D301-T weak-base exchange anion resin were determined as: pH of 7.5, velocity of flow of 1.0 mL/min, NaCl concentration of 0-2.5 mol/L. Four fractions, AF1、AF2、EF1andEF2 were obtained with the recovery yields of19.33% 、 63.33% 、 9.69% and 70.00%,and sodium alginate content of 84.56%、89.69%、77.38% and 83.59%, respectively. AF1、AF2、EF1and EF2 were further separated by Sephacryl S-300 gel chromatography and the molecular weights of AF1、AF2、 EF1and EF2 we

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