马氏珠母贝肉的醒酒作用机理初探  

Preliminary studies on anti-alcoholism of Pinctada martensii meat

作　　者：韩丽娜[1] 秦小明[1] 林华娟[1] 章超桦[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江524025

出　　处：《食品科技》2010年第10期180-183,共4页Food Science and Technology

基　　金：农业部"948"项目(2006-G42);国家贝类产业技术体系建设专项经费;国家科技支撑计划项目专项经费(2007BAD29B09)

摘　　要：以小鼠血清中乙醇浓度为指标,对马氏珠母贝全贝肉、蒸煮液、水不溶物、提取分离的蛋白质、糖原以及牛磺酸等各组分的醒酒效果进行了探讨。实验结果表明,马氏珠母贝全贝肉、蒸煮液、糖原、牛磺酸、水不溶物及其蛋白酶解产物具有显著醒酒效果,纯蛋白及其酶解产物无醒酒作用。结论:糖原、牛磺酸为马氏珠母贝肉醒酒作用的主要功能成分,马氏珠母贝糖原浓度为0.8mg/mL时醒酒效果最佳;蛋白质对醒酒作用无贡献。Using the blood ethanol concertration of rats as a parameter, the anti-alcohol effect of raw meat, cooking liquid, water insoluable residue, the purified protein, glycogen and taurine from Pinctada martensii has been discussed. The results showed that the anti-alcohol effects of raw meat, cooking liquid, purified glycogen and taurine were all remarkable. Water insoluable residue and its protease hydrolysates also showed significant anti-alcohol effects. However, the purified protein and its protease hydrolysates did not appear any different comparing with the control. These results indicated that the glycogen and the taurine are the major anti-alcohol function factors, and glycogen concentration of 0.8 mg/mL has the best anti-alcohol effect. The purified protein and its protease hydrolysates have no contribution on anti-alcohol effect.

关 键 词：马氏珠母贝 蛋白质 糖原 牛磺酸 醒酒效果 

分 类 号：TS201.2[轻工技术与工程—食品科学]