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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
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