Objective:In order to control the potassium ion content in Carrageenan, this project used alcohol inhibition method instead of potassium ion solution to extract Carrageenan.Methods:The volume fraction of ethanol in the processes of alkali treatment, alkali residual cleaning, and precipitation of carrageenan after filtration during the extraction were optimized for controlling K+concentration.Results:The concentration of ethanol to inhibit the dissolution of Carrageenan was 60% in the process of alkali treatment and cleaning residual alkali, and the ratio of 60% ethanol solution to glue solution was 5∶1 in the process of Carrageenan precipitation. By using this process, the yield of Carrageenan was (28.76±1.38)%, and the Carrageenan of potassium ion was 0.63%, which was significantly lower than that of potassium ion extracted from traditional Carrageenan (16.26%). In addition, the gel strength was significantly lower than that of Carrageenan extracted by traditional methods. And there was no significant difference in viscosity, hardness, elasticity, chewiness, and recovery between the two methods.Conclusion:K+concentration and gel strength of Kappa-carrageenan extracted by ethanol inhibition were significantly lower than traditional technology.

Publication Date


First Page


Last Page





[1] 王晨,赵小亮,李国云,等.不同来源麒麟菜多糖的提取分离和结构比较[J].中国海洋药物,2017,36(2):7-14.WANG Chen,ZHAO Xiao-liang,LI Yun-guo,et al.Extraction,separation and structural characteristics of comparison of polysaccharides from different sources of Eucheuma[J].Chinese Journal of Marine Drugs,2017,36(2):7-14.
[2] YU Fei,CUI Tian-ran,MA Jie.κ-Carrageenan/sodium alginate double-network hydrogel with enhanced mechanical properties,anti-swelling,and adsorption capacity[J].Chemosphere,2019,237:47-48.
[3] GIROD S,BOISSERE M,LONGCHAMBON K,et al.Polyelectrolyte complex formation between iota-Carrageenan and poly(L-lysine)in dilute aqueous solutions:A spectroscopic and conformational study[J].Carbohydrate Polymers,2004,55(1):37-45.
[4] 任艳艳,李斌,商龙臣,等.湿热降解对花魔芋魔芋胶/κ-卡拉胶复配凝胶性能的影响[J].食品与机械,2020,36(7):17-22,54.REN Yan-yan,LI Bin,SHANG Long-chen,et al.The effect of hygrothermal degradation on the properties of A.guripingensis konjac/κ-carrageenan compound gel[J].Food & Machinery,2020,36(7):17-22,54.
[5] 刘雪平,许加超,侯丽丽,等.低黏度低硫酸基卡拉胶提取方法研究[J].农产品加工(下),2013,7(14):4-8.LIU Xue-ping,XU Jia-chao,HOU Li-li,et al.The extraction technology of low viscosity and low sulfate group of Carrageenan[J].Products Progressing,2013,7(14):4-8.
[6] 贺雪姣,娄在祥,马朝阳,等.降解魔芋胶与Kappa-卡拉胶复配胶在凝胶软糖中的应用[J].食品工业科技,2013,34(3):284-287.HE Xue-jiao,LOU Zai-xiang,MA Zhao-yang,et al.Application of the mixture of Carrageenan and enzyme digested Konjac gum in jelly sweets[J].Science and Technology of Food Industry,2013,34(3):284-287.
[7] 王小英,金虹.卡拉胶复配凝胶特性及其在红葡萄酒果冻中的应用[J].食品工业,2009,30(3):43-46.WANG Xiao-ying,JIN Hong.Gel properties of compound Carrageenan and its application in red wine jelly[J].The Food Industry,2009,30(3):43-46.
[8] 王元兰,黄寿恩,魏玉.Kappa-卡拉胶与魔芋胶复配胶的流变性能及其微观结构研究[J].中国食品学报,2012,12(7):49-54.WANG Yuan-lan,HUANG Shou-en,WEI Yu.Rheological properties and microstructure of κ-Carrageenan-Konjac gum mixed gel[J].Journal of Chinese Institute of Food Science and Technology,2012,12(7):49-54.
[9] 张荣飞,王相友.卡拉胶/魔芋胶复合膜保鲜纳米SiO2修饰工艺优化[J].中国食品学报,2019,19(7):184-191.ZHANG Rong-fei,WANG Xiang-you.Optimizing the preparation of Carrageenan/Konjac glucomannan films modified by SiO2 nanoparticles[J].Journal of Chinese Institute of Food Science and Technology,2019,19(7):184-191.
[10] 王爱梅.琼枝麒麟菜硫酸化酶的提取纯化及卡拉胶的改性研究[D].无锡:江南大学,2014:1-2.WANG Ai-mei.The extraction and purification of sulfury and the modification of Carrageenan from Betaphycus gelatinus[D].Wuxin:Jiangnan University,2014:1-2.
[11] 王翔宇,马丽云,苗芸.高钾血症治疗机制及最新进展[J].器官移植,2017,8(1):10-14.WANG Xiang-yu,MA Li-yun,MIAO Yun.Treatment mechanism and recent progress of hyperkalemia[J].Organ Transplantation,2017,8(1):10-14.
[12] NOMURA N,SHODA W,UCHIDA S.Clinical importance of potassium intake and molecular mechanism of potassium regulation[J].Clinical and Experimental Nephrology,2019,23(10):1 175-1 180.
[13] 袁发焕.慢性肾衰竭高钾血症的预防与处理[J].中国中西医结合肾病杂志,2013,14(8):659-662.YUAN Fa-huan.Prevention and management of hyperkalemia in chronic renal failure[J].Chinese Journal of Integrated Traditional and Western Nephrology,2013,14(8):659-662.
[14] 袁俊生.离子交换法海水提钾技术的应用基础研究[D].天津:天津大学,2005:3-5.YUAN Jun-sheng.Research on fundamentals in the technology of extracting potash from seawater by ion exchange method[D].Tianjin:Tianjin University,2005:3-5.
[15] 张少飞,王士钊,郭小甫,等.沸石离子交换法去除高浓度盐水中钾离子工艺研究[J].盐科学与化工,2018,47(1):17-20.ZHANG Shao-fei,WANG Shi-tao,GUO Xiao-pu,et al.Study on the removal of potassium ion from high concentration brine by zeolite ion exchange method[J].Journal of Salt Science and Chemical Industry,2018,47(1):17-20.
[16] 方积年,丁侃.天然药物—多糖的主要生物活性及分离纯化的方法[J].中国天然药物,2007(5):338-347.FANG Ji-nian,DING Kan.Bioactivities,isolation and purification methods of polysaccharide[J].Chinese Journal of Natural Medicines,2007(5):338-347.
[17] 魏玉,王元兰,胡云楚.κ-卡拉胶与魔芋胶共混凝胶的质构特性研究[J].食品科学,2010,31(5):96-100.WEI Yu,WANG Yuan-lan,HU Chu-yun.Textural properties of κ-Carrageenan-konjac gum compound gel[J].Food Science,2010,31(5):96-100.
[18] ZERTUCHE-GONZÁLEZ J,PACHECO-RUIZ I,SORIA-MERCADO I.Carrageenan yield and properties of Eucheuma uncinatum(Seth.& Gard.)Daw.cultured under natural conditions[J].Hydrobiologia,1993,260(261):601-605.
[19] 潘腾,宋君红,吴建平,等.钾离子对肌球蛋白-κ-卡拉胶凝胶特性的影响[J].中国食品学报,2017,17(11):44-52.PAN Teng,SONG Hong-jun,WU Jian-ping,et al.Effects of potassium ion on the properties of porcine myosin-κ-Carrageenan gels[J].Journal of Chinese Institute of Food Science and Technology,2017,17(11):44-52.
[20] 袁超.κ-卡拉胶的功能特性及其应用研究进展[J].河南工业大学学报(自然科学版),2016,37(4):118-123.YUAN Chao.Research progress in the functional characteristics of Kappa-Carrageenan and its applications[J].Journal of Henan University of Technology(Natrual Science),2016,37(4):118-123.
[21] NÚÑEZ-SANTIAGO M C,TECANTE A,DURAND S,et al.Viscoelasticity,conformational transition and ultrastructure of Kappa-Carrageenan in the presence of potassium ion around the critical total ion concentration[J].AIP Publishing,2008,1 027:315-317.
[22] MANGIONE M R,GIACOMAZZA D,BULONE D,et al.K+ and Na+ effects on the gelation properties of Kappa-Carrageenan[J].Biophysical Chemistry,2005,113(2):129-135.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.