【摘要】 研究了羊栖菜中褐藻酸钠的脱色纯化工艺并测定了其组成与相对分子质量.结果表明:褐藻酸钠脱色纯化的最佳工艺条件为:3%(质量分数)甲醛溶液预浸泡,10%(质量分数)HCl溶液沉淀分离出褐藻胶,1g/dL的Na2CO3溶液中和,10%(体积分数)NaClO溶液进行脱色.通过纯化工艺制得的褐藻酸钠的纯度为95.1%,褐藻酸钠分子中β D 甘露糖醛酸与α L 古罗糖醛酸的量的比值为0.75,平均聚合度DP为101,粘均相对分子质量为21963.更多还原

【Abstract】 This paper studied the decoloration and purification technology of sodium alginate from Sargassum fusiforme. The composition and molecular weight of the sodium alginate were also determined. The optimum conditions for isolation and purification were as follows: Algin was precipitated and isolated from the crude Sargassum fusiforme polysaccharide with 10% HCl solution after carrying out 3% formaldehyde treatment. The precipitation was resolved in the 1 g/dL Na2CO3 solution for neutralization and then decolorized with 10%(V/V) NaClO solution. The content of the product was 95.1%, the M/G ratio was 0.75, degree of polymerization was 101, and viscosityaverage molecular weight of the product was 21,963.更多还原