Abstract:Iota carrageenan was extracted from Eucheuma spinosa by an ultrasonic-assisted complex enzyme technology.Aiming at the problems of the high energy consumption and expensive production cost of traditional carrageenan dehydration methods，the study used a single factor experiment to investigate the effects of the types and concentrations of inorganic salts CaCl2，KCl and NaCl on alcohol consumption，carrageenan yield，physicochemical indices，and salt content in the dehydration and alcohol precipitation of the gel solution.The addition of the inorganic salts did not significantly affect carrageenan yield，but could effectively reduce alcohol consumption.With increasing addition of CaCl2 and KCl，the gel strength of carrageenan increased significantly，but its viscosity decreased substantially.Both the viscosity and gel strength of carrageenan decreased significantly at a high concentration of NaCl.When the added CaCl2 and NaCl in the glue solution ranged from 0.010%-0.035% and 0.05%-0.20%，respectively，the salt content of carrageenan did not change significantly.However，the salt content of carrageenan increased significantly with the addition of 0.1%-0.6% KCl.