鲟鱼头骨多糖的提取及性质研究

以鲟鱼头骨为原料，采用稀碱和酶法相结合的方法提取鲟鱼鱼骨多糖，经乙醇沉淀并冷冻干燥后得到产品。通过单因素和正交试验对提取工艺进行优化，并对产品进行组分分析和初步结构鉴定。研究结果表明，以多糖得率为检测指标，确定的最佳条件为：NaOH 浓度3wt%，浸提时间6h，酶添加量0.6%，酶解时间5h。成品
的氨基己糖、己糖醛酸、总硫酸基、N- 硫酸基含量分别为18.79%、21.91%、15.96%、13.32%，组成多糖的氨基己糖鉴定为氨基半乳糖。

Preparation and Properties of Polysaccharide from Acipenser schrenckii Skull

By the step-by-step procedure of dilute alkali extraction, trypsinase-catalyzed hydrolysis, protein removal by trichloroacetic acid, ethanol precipitation, and freeze-drying, crude polysaccharide was obtained from Acipenser schrenckii skull. The conditions of dilute alkali extraction and trypsin-catalyzed hydrolysis were optimized by single factor analysis and orthogonal test. Furthermore the prepared product was subjected to composition and structural analysis. Results showed that the optimal extraction and hydrolysis conditions were as follows: extracting crushed dry Acipenser schrenckii skull for 6 h with 3wt% alkali solution, and hydrolyzing the extract for 5 h with trypsinase dosage of 0.6%, respectively. The contents of hexosamine, hexosuronic acid, total sulfate group and N-sulfate group in the polysaccharide were 18.79%, 21.91%, 15.96% and 13.32%, respectively. Moreover, the hexosamine component in this polysaccharide was identified as galactosamine.