從兩種紅藻抽出洋菜成份之研究

Studies on the Extraction of Agar from Two Red Algae

江永棉(Young-Meng Chiang) ； 陳武雄(Wu-Shung Chen)

《臺灣水產學會刊》 1卷1期 (1972/03) Pp. 62-64

https://doi.org/10.29822/JFST.197203.0007

摘要

1.白鶴菜原藻經過5%NaOH處理後，浸漬於pH=4，68～4.80之醋酸鈉緩衝液中，則所抽出之洋菜具有相當高的膠强度(1350g/cm^2)及收成率(46.40%)。
2.用普通的碱處理法從鈎茨苔所抽出之洋菜，其膠强度及收成率都很差，但是在原藻之碱處理過程中，加入CaCl2則所抽出之洋菜的膠强度有顯著的增加。
3.白鶴菜及鈎茨苔都可做洋菜原料，尤其是前者的品質比臺灣產的龍鬚菜優良。

並列摘要

Two species of red algae collected from Kinmen, Gracilariopsis chorda (Holmes) Ohmi and from Shiao-Ryuku Island, Hypnea japonica Tanaka, were investigated for their utility as agar source. Both species of algae were pre-treated with alkali, then immersed in 0.1 N sodium acetate buffered solution, at pH 4.68～4.80 before extracted with distilled water. From Gracilariopsis, agar was found having a considerably high gel-strength and high yield; gel-strength of the agar extracted from Hypnea japonica was low with ordinary alkali treatment, but it was considerably strengthened by the addition of CaCl2.