引用本文:	孙鑫,刘希光,李海,薛松,高玉荣,李鹏程,于华华.新鲜海蜇不同部位总糖含量的测定[J].海洋科学,2014,38(8):34-38.

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新鲜海蜇不同部位总糖含量的测定
孙鑫¹, 刘希光¹, 李海¹, 薛松¹, 高玉荣¹, 李鹏程², 于华华²
1.鲁东大学化学与材料科学学院;2.中国科学院海洋研究所

摘要:

以新鲜海蜇(Rhopilema esculentum Kishinouye)为原料, 将其冷冻干燥处理后, 采用改良的差示苯酚-硫酸法测定了海蜇不同部位的总糖含量, 并用正交实验优化了水解条件。实验结果表明, 海蜇的最佳水解条件为: 1 mol/L 硫酸, 90℃水解120 min, 测得海蜇生殖腺、海蜇皮、海蜇头的总糖含量分别为9.42%, 7.28%和7.58%。

关键词: 海蜇(Rhopilema esculentum Kishinouye) 总糖含量正交实验苯酚-硫酸法

DOI：10.11759/hykx20130424001

分类号:

基金项目:山东省自然科学基金(ZR2009BL014); 鲁东大学校科研基金(LY20082902)资助

Determination of total sugar concentration in different parts of fresh jellyfish

Abstract:

In this paper, different parts of fresh jellyfish (Rhopilema esculentum) were lyophilized, and the total sugar contents were determined by improved differential phenol-sulfuric acid method. The hydrolysis conditions of the treated jellyfish samples were optimized by orthogonal test. The optimal hydrolysis conditions of lyophilized jellyfish were 1 mol/L H₂2SO₄ at 90 for two hours. The result showed that the total sugar ℃ content was 9.42% in the gonad tissue, 7.28% in the umbrella tissue and 7.58% in the oral arms tissue of dried jellyfish, respectively.

Key words: Jellyfish total sugar content orthogonal experiment phenol-sulfuric acid method