海参水煮液成分的鉴定、活性与制备工艺研究

发布时间：2018-06-04 17:09

  本文选题：海参水煮液 + 多肽　； 参考：《大连工业大学》2015年硕士论文

【摘要】：海参加工过程中高温蒸煮灭酶处理会产生大量废液,这些废液中含有许多营养物质和生物活性成分,如海参多肽、多糖、皂苷以及不饱和脂肪酸等。本研究主要了提供海参水煮液中营养功效成分的信息,为这一加工副产物的开发利用提供理论基础。首先,研究海参水煮液酶解产生多肽的组成和生物学活性。采用大孔树脂吸附蛋白酶解后海参水煮液中的多肽,用30%、60%和90%乙醇依次洗脱,得到三种以多肽为主的组分,命名为组分Ⅰ、Ⅱ和Ⅲ。氨基酸分析结果表明,组分Ⅰ、Ⅱ和Ⅲ的氨基酸总量分别为73.7%、81.99%和59.3%,His、Asp和Glu的含量均较高。采用电子顺磁共振技术(ESR)测定了各组分的抗氧化活性,组分Ⅰ、Ⅱ和Ⅲ清除DPPH·自由基的IC50值分别为4.35 mg/mL、11.54 mg/mL和12.92 mg/mL;清除·OH自由基的IC50值分别为11.58mg/mL、12.43 mg/m L和10.28 mg/m L。采用HPLC法检测Ⅰ、Ⅱ和Ⅲ对血管紧张素转化酶(ACE)抑制活性,IC50值分别为3.01 mg/mL、0.98 mg/m L和2.88 mg/mL。对组分Ⅱ进一步分离纯化,得到多肽A和B,经基质辅助激光解吸电离(MALDI-TOF-MS)测定,其分子量分别为4299 Da和4219 Da。多肽A和B的ACE抑制活性的IC50值分别为0.74 mg/mL和1.77 mg/mL。然后,研究海参水煮液中的多糖和脂肪酸主要组成。PMP柱前衍生化后HPLC-MSn技术分析海参水煮液多糖的酸降解产物,确定海参水煮液多糖的主要组成单糖为Man、Fuc、Glc、Gal,其中Man,Fuc含量相对较高;并根据检测到的二糖Glc A-(1→3)-GalN推测海参水煮液中存在海参硫酸软骨素(fCS)。采用GC-MS分析海参水煮液中的脂肪酸组成,检出饱和脂肪酸9种,相对百分比含量为27%~34%;单不饱和脂肪酸11种,相对百分比含量为44%~55%;多不饱和脂肪酸8种,相对百分比含量为17%~20%。最后,基于以上对海参水煮液各组成成分的分析结果,经不同工艺优化比对后,确定了综合利用海参水煮液的工艺流程。将海参水煮液浓缩、醇沉、冻干、除脂、除盐后得到的产品蛋白质含量达到58.77%。采用大孔吸附树脂富集海参水煮液醇沉后的上清液中的皂苷,获得的海参皂苷纯度可达63.51%。
[Abstract]:During the processing of sea cucumber, a large amount of waste liquid can be produced by high-temperature cooking and killing enzyme. The waste liquid contains many nutrients and bioactive components, such as sea cucumber polypeptide, polysaccharide, saponins and unsaturated fatty acids. In this study, the information of nutritive components in sea cucumber water was provided, which provided a theoretical basis for the development and utilization of this by-product. Firstly, the composition and biological activity of peptides produced by enzymatic hydrolysis of sea cucumber water were studied. Macroporous resin was used to adsorb polypeptides from sea cucumber water after proteolysis. The peptides were eluted by 30% 60% and 90% ethanol respectively. Three kinds of polypeptides were obtained and named as components 鈪，

本文编号：1978156