ÄãºÃ£¬»¶Ó­À´µ½¾­¹ÜÖ®¼Ò [µÇ¼] [×¢²á]

ÉèΪÊ×Ò³ | ¾­¹ÜÖ®¼ÒÊ×Ò³ | Êղر¾Õ¾

öèÓãÈí¹ÇÖÐÁòËáÈí¹ÇËصÄÌáÈ¡¹¤ÒÕÑо¿_ÖÆÒ©¹¤³ÌÂÛÎÄ·¶ÎÄ

·¢²¼Ê±¼ä£º2015-04-01 À´Ô´£ºÈË´ó¾­¼ÃÂÛ̳
ÖÆÒ©¹¤³ÌÂÛÎÄ·¶ÎÄ Ä¿ ¼ ÖÐÎÄÕªÒª¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¢ñ Ó¢ÎÄÕªÒª¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¢ò Ŀ¼¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¢ó 1Ð÷ÂÛ¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­1 1.1ÒýÑÔ¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­1 1.2 ÁòËáÈí¹ÇËصĽṹÓëÐÔÖÊ¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­2 1.2.1 ½á¹¹¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­2 1.2.2Àí»¯ÐÔÖÊ¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­2 1.3 öèÈí¹ÇÕ³¶àÌǵÄÓ¦Óá­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­2 1.4 Ìáȡ·Ïß·ÖÎö¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­3 1.4.1 øˮ½â·¨¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­3 1.4.2 ¼îÌáÈ¡·¨¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­4 1.4.3 Ï¡¼îºÍø½áºÏ·¨¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­4 1.5 Ìᴿ·Ïß·ÖÎö¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­5 1.5.1 ÑγÁµí·¨¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­5 1.5.2 ÀûÓõçÀëÐÔÖÊ·ÖÀë·¨¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­5 1.5.3 Äý½º¹ýÂËÉ«Æ×·ÖÀë·¨¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­5 1.5.4 µçÓ¾·ÖÀë·¨¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­5 1.5.5 ³¬ÂËĤ·ÖÀë·¨¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­6 2ʵÑ鲿·Ö¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­7 2.1 Ô­ÁÏ£¬ÊÔ¼ÁÓëÒÇÆ÷¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­7 2.1.1Ô­ÁÏ¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­7 2.1.2ÊÔ¼Á¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­7 2.1.3ÒÇÆ÷¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­7 2.2 ʵÑéÁ÷³Ì¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­8 2.3 ʵÑé·½°¸¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­8 2.3.1 Ô­ÁÏÔ¤´¦Àí¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­8 2.3.2 ¼î½â¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­8 2.3.3 ø½â¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­8 2.3.4 ´¼Îö¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­8 2.3.5 ¾«ÖÆ¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­9 2.3.6 ²úÆ·¼ì²â¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­9 3 ½á¹ûÓëÌÖÂÛ¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­10 3.1 ¼î½âÒòËضԲúÎïµÄÓ°Ïì¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­10 3.2 ø½âÒòËضÔʵÑé½á¹ûµÄÓ°Ïì¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­11 3.2.1 øÓÃÁ¿µÄÅíÏì¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­11 3.2.2 ø½âʱ¼äµÄÓ°Ïì¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­12 3.2.3 ζȵÄÓ°Ïì ¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­12 3.3 ÈýÂÈÒÒËá¶Ô²úÎïµÄÓ°Ïì¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­13 3.4 ´¼ÎöÌõ¼þ¶Ô²úÎïµÄÓ°Ïì¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­14 3.5 ¾«ÖÆÌõ¼þ¶Ô²úÎïµÄÓ°Ïì¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­14 3.6 ²úÆ·±íÕ÷¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­14 4 ×ܽáÓëÕ¹Íû¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­16 ÖÂл¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­17 ²Î¿¼ÎÄÏס­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­¡­18 ÕªÒª£ºÒÔöèÓãÈí¹ÇΪԭÁÏ£¬²ÉÓüîÒºÌáÈ¡£¬ÖÐÐÔµ°°×øˮ½â£¬ÈýÂÈÒÒËá³Áµíµ°°×ø£¬ÒÒ´¼³ÁµíÕ³¶àÌǵŤÒÕ,ÌáÈ¡ÁËÁòËáÈí¹ÇËØ¡£Ñо¿ÁËË®½âöèÓãÈí¹ÇµÄ¹¤ÒÕ²ÎÊý£¬Í¨¹ýÕý½»ÊµÑé»ñµÃÖÐÐÔµ°°×øˮ½âöèÓãÈí¹ÇÌáÈ¡ÁòËáÈí¹ÇËصÄ×îÓÅÌõ¼þ£¬½á¹û±íÃ÷£¬´ÓöèÓãÈí¹ÇÖÐÌáÈ¡ÁòËáÈí¹ÇËصÄ×î¼Ñ¹¤ÒÕÌõ¼þΪ£ºÓÃÖÊÁ¿Å¨¶È2%µÄNaOHÈÜÒº60oCÏÂÌáÈ¡6h£®ÔÙÓÃÖÊÁ¿Å¨¶È2%µÄNaOHÈÜÒºÌáÈ¡3h£¬ÌáÈ¡Òº¼ÓÈËöèÓãÈí¹ÇÁ¿ÖÊÁ¿·ÖÊý1.0%µÄÖÐÐÔµ°°×ø£¬40-50oCË®½â4h£¬ÓÃÈýÂÈÒÒËá³Áµíµ°°×ÖÊ£¬¼ÓÈë4-5±¶Ìå»ýµÄÌå»ýŨ¶È96%µÄÒÒ´¼³Áµí£¬ÔÚ×î¼ÑÌõ¼þÏÂƽ¾ùÌáÈ¡ÂÊΪ20.1%¡£²úƷΪ°×É«·ÛÄ©¡£ ¹Ø¼ü´Ê£ºÕ³¶àÌÇ£»ÁòËáÈí¹ÇËØ £»ÌáÈ¡£»´¿»¯ Abstract£ºIn this paper, the Shark cartilage was chosed as the raw material. The technology of the extraction with sodium hydroxide, the hydrolization with dispase, the precipitation of proteinum with trichloroacetic acid and the precipitation of mucoitin with ethanol were mainly studied. The optima conditions of the extraction of chondroitin sulfate were determined by orthogonal experiments in this paper. The result shows that the most suitable and proper conditions of the extraction of chondroitin sulfate from Shark cartilage were as following : soaked with 2%NaOH for 6 hours at 60oC first, then soaked with 2%NaOH of the first for 3 hours. And then 1.0% dispase were added to the extracts for hydrolization at 40-50oC for 4 hours. The proteinum was precipitated with trichloroacetic acid, and then 4-5 times volume of 96% ethanol were added for the precipitation of mucoitin. The average extraction ratio was 32.2£¥,and the product was white powder. Keyword£ºmucoitin; chondroitin sulfate; extraction; purification
¾­¹ÜÖ®¼Ò¡°Ñ§µÀ»á¡±Ð¡³ÌÐò
  • ɨÂë¼ÓÈë¡°¿¼ÑÐѧϰ±Ê¼ÇȺ¡±
ÍƼöÔĶÁ
¾­¼ÃѧÏà¹ØÎÄÕÂ
±êÇ©ÔÆ
¾­¹ÜÖ®¼Ò¾«²ÊÎÄÕÂÍƼö