| 曲艳艳,王伟伟,曹增梅,王 娜,李晓捷,张壮志,梁广津.5种褐藻的甘露糖醛酸和古罗糖醛酸比值测定.渔业科学进展,2016,37(3):160-165 |
| 5种褐藻的甘露糖醛酸和古罗糖醛酸比值测定 |
| Determining the Ratio of Mannuronic Acid to Guluronic Acid(M/G) of Five Species of Brown Algae |
| 投稿时间：2015-02-05 修订日期：2015-08-10 |
| DOI：10.11758/yykxjz.20150205001 |
| 中文关键词: 褐藻 甘露糖醛酸 古罗糖醛酸 M/G值 高效液相色谱 |
| 英文关键词: Brown algae Mannuronic acid Guluronic acid M/G HPLC |
| 基金项目:国家科技支撑计划项目(2012BAD55G01)、国家高技术研究发展计划项目(863计划) (2012AA10A406)和烟台市科技发展计划项目(2013LGS002)共同资助 |
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| 中文摘要: |
| 通过PMP柱前衍生高效液相色谱法测定5种褐藻(多肋藻、海带、裙带菜、海蒿子和萱藻)的甘露糖醛酸和古罗糖醛酸比值(M/G)。结果显示，多肋藻在所测褐藻中的M/G值最大(2.22)，其次为海带(2.10)，萱藻最小(0.60)。多肋藻与海带的褐藻胶凝胶强度小，持水性好，而萱藻的褐藻胶凝胶强度大，持水性差。同一生长期、不同海带品种(系)的M/G值相差不大，海带在生长期的M/G值呈下降趋势，在成熟期达到最低。此研究结果可为褐藻在相关生产领域应用提供参考依据。 |
| 英文摘要: |
| In this study we compared the ratios of mannuronic acid to guluronic acid (M/G) in different brown algae species of Costaria costata, Scytosiphon lomentarius, Sargassum pallidum, Undaria pinnatifida, Saccharina japonica, and monitored the change of M/G during the growth of S. japonica. The M/G ratio was determined with a high performance liquid chromatography (HPLC) with pre-column derivatization technique. The results showed that C. costata had the highest M/G ratio (2.22), which was followed by S. japonica (2.10), and S. lomentarius had the lowest value (0.60). These demonstrated that algin of C. costata and S. japonica had small intensity but excellent water-holding capacity, and that algin of S. lomentarius had the opposite properties. The M content showed the order as C. costata (18.84%) > S. japonica (14.83%) > S. lomentarius (8.77%). The algin of S. lomentarius had the lowest level of M (14.58%) and the highest G content. The characteristics including fast growth rate, high yield, and commercial cultivation would make S. japonica as suitable material in food industry that requires excellent elasticity and water-holding capacity, such as food coating and thickener. They could also be largely applied in medicine that demands high M content. The algin of S. lomentarius, owning to its high G content and combination with Ca2+ and other metal cations to form compact structures, can be applied to the removal of toxic metal ions as well as calcium in foods. Algin with high G content could also be used as gelatinizers, additives in the food industry, textile and rubber industries. M/G ratios of different species of S. japonica were similar, and they declined over time and reached the minimum at maturity, which was caused by the transformation from M to G during the growth. Our study provided more information for both industrial production and scientific research. |
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