对酸的花皮化方法的比较及其结构和性质的描述
Yuxin Shi1, Mingna Dong1, Xuhui Lei1
1College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Foods (Basel, Switzerland)
|September 13, 2025
概括
这项研究优化了从Lessonia nigrescens中提取酸盐的提取方法,发现海藻的部分对其结构和特性产生了更大的影响,而不是花法. 优化条件产生了43.03%的提取率.
科学领域:
- 海洋生物技术 海洋生物技术
- 生物聚合物提取方法
- 食品科学 食品科学 食品科学
背景情况:
- 酸是一种有价值的生物聚合物,具有多种应用.
- 从Lessonia nigrescens等原材料中优化提取产量和质量对于工业用途至关重要.
- 了解提取参数和加工方法的影响是改善藻酸盐性能的关键.
研究的目的:
- 调查不同Lessonia nigrescens (LN) 部分和花法对藻酸盐提取产量,结构和性能的影响.
- 优化处理和提取条件,以最大限度地提高酸产量.
- 提供理论指导,以提高上游加工中的藻酸盐质量.
主要方法:
- 优化了LN的处理和提取条件,实现了43.03%的产量.
- 从不同的LN部分 (叶片,,支架,整个海藻) 中比较酸盐提取.
- 评估了三种花法 (酸,,乙醇) 并分析了结构性 (M/G比) 和物理化学性质 (分子量,粘度).
主要成果:
- 最佳提取条件:2%的碳酸,4小时,1:40的比率,60°C.
- 使用的LN部分对曼努龙酸/古卢龙酸 (M/G) 比率的影响比花化方法更大.
- 与酸或方法相比,乙醇花产生更高分子量藻酸盐.
- 提取的甲基酸盐符合中国的GB 1886.243-2016标准.
结论:
- 莱索尼亚黑色素部分显著影响藻酸盐的M/G比率,分子量和粘度.
- 乙醇是最大限度地提高分子重量的最有效的花法.
- 提取的藻酸盐具有适合工业应用的物理化学特性.
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