Polysaccharide Isolated from Ulva fasciata by Ultrafiltration and Its Application in Moisture Retention

The main nutrition constituent and mineral elements of Ulva fasciata were analyzed. According to different molecular weights, the crude polysaccharide was isolated by ultrafiltration technology, and then, the polysaccharides with different molecular weights were added to cut tobacco to study the moisture retention capacity of polysaccharide and sensory evaluation was carried out. The result showed that the contents of total sugar, protein and fiber were 34.68%,20.81%,2.27%, respectively. After ultrafiltration, the crude polysaccharide was separated into four groups,including >100 ku UFP, ≥30～100 ku UFP, ≥10～30 ku UFP and <10 ku UFP. All of four groups had the effect of moisture retention and hygroscopicity. Added with 4 groups of polysaccharide, the sensory effect of tobacco was improved,in which the group of <10 ku UFP had the best effect, however, the residue of aftertaste and the rag in mouth increased under this treatment.