海藻硫酸多糖的制备及其性质研究

目的 建立一套从褐藻中提取海藻硫酸多糖(SP)简单可行的工艺流程。方法 采用乙醇分级提取和Sevage去除蛋白的方法分离、纯化SP，并用Molish反应、Fehling反应、茚三酮法和硫酸基法等鉴定SP产品，用苯酚硫酸法测定SP产品中的糖含量，硫酸基法测定SP产品中的硫酸基含量。结果 从褐藻中得到了SP产品，其得率为3％，SP产品的总糖含量高达85．4％，硫酸基含量为5．3％。结论 我们建立的SP制备工艺流程简单可行，所得产品确系硫酸酯化的海藻多糖。

Study of Preparation of Sulfated Polysaccharide and Its Properties

Objective To establish a simple and practical technological process on extraction of sulfated polysaccharides(SP) from brown Seaweeds. Methods Alchohol grade extraction and Sevage's deproteinization were used for isolation and purification of SP,and SP products were identified by means of Molishs,Fehling's reaction,ninhydrin and sulfate radical determinations;besides,the sugar contents in SP products were measured using phenol-sulphuric acid method,the contents of sulfate radicals using Dodgson's determination. Results The gain rate of SP products from brown seaweeds was 3%.Total sugar contents in SP products amounted to 85.4%,the contents of sulfate radicals 5.3% . Conclusion Our SP technological process is simple and feasible,the extracted fractions were confirmed to be sulfated polysaccharides.