研究了以过氧化氢降解水不溶性条斑紫菜多糖的影响因素，并用液相色谱、红外光谱、紫外光谱法对降解产物进行检测得到蛋白质含量和总糖含量。结果表明，多糖降解的最适条件为：过氧化氢质量分数为1.8%，温度60 ℃，时间6.0 h；产物包含3种低聚糖组分，可能为双糖、双糖衍生物或聚合度不低于3的低聚糖；产物主要是β-糖苷键连接的吡喃型低聚糖，具有硫酸基和3,6-内醚半乳糖结构；产物含有蛋白质2.12%，总糖93.66%。
The degradation products of polysaccharide can overcome its limitations including poor solubility and low bioavailability. In this work, several problems of the degradation of water-insoluble polysaccharide from Porphyrayezoensis by hydrogen peroxide were investigated, including the influence factors and the high performance liquid chromatography, infrared spectrum; ultraviolet spectrum, protein content and total sugar content of products. The optimal conditions of polysaccharide degradation were determined to be hydrogen peroxide concentration 1.8%, temperature 60 ℃, and time 6.0 h. The products contained three oligosaccharides, which might be disaccharide, disaccharide derivative, or oligosaccharides with polymerization degree ≥3. The main products were pyranose oligosaccharides with β-glucosidic bonds, sulphuric groups, and 3, 6-anhydrogalactose structures, and the products contained 2.12% protein and 93.66% total sugar.
