酶法制备牡蛎营养口服液  

Enzymatic Production of Oral Nutritional Liquid from Oyster

作　　者：党建章[1] 宁超美 温敏 

机构地区：[1]深圳职业技术学院应用生物技术系,广东深圳518055 [2]深圳市海王健康科技发展有限公司,广东深圳518054

出　　处：《中药材》2010年第3期445-448,共4页Journal of Chinese Medicinal Materials

摘　　要：目的:以脱脂牡蛎粉为原料,开发具有保肝解酒功效的牡蛎营养口服液。方法:通过正交实验确定最佳的酶解条件,并对牡蛎酶解液进行除腥、调味。结果:最佳的酶解工艺为:底物的加量为2%,加酶量为10%,酶解时间为90 min,酶解温度50℃,酶解pH6.2。牡蛎口服液中的糖原、粗蛋白质和氨基酸总量分别为461 mg/100 mL、381 mg/100 mL和294.5 mg/100 mL。结论:本法酶解工艺条件可靠,除腥效果好,可为进一步中试生产提供参考。Objective： To prepare an oral nutritional liquid for protecting liver and antialcoholic from defatted oyster powder. Methods： The orthogonal design was used to determine the optimal enzymatic hydrolytic condition and the enzymolysis liquid from oyster was deodorized and seasoned. Results： The optimum hydrolytic conditions were determined as follows： defatted oyster powder added concentration of 2%, ratio of enzyme to base material 10% , enzymatic hydrolytic time 90 min, temperature 50 ℃, pH 6. 2. The content of glycogen, crude protein and amino acids in the oral nutritional liquid were 461 mg/100 mL, 381 mg/100 mL and 294. 5 mg/100 mL, respectively . Conclusions ： The processing conditions are stable and reliable and can be used to provide reference for further pilot scale production.

关 键 词：脱脂牡蛎粉 酶解 除腥 牡蛎口服液 

分 类 号：Q591.2[生物学—生物化学]