低值贝类浓缩汤料制备工艺与抗氧化活性的研究  

Technology and Antioxidant Activity of Concentrated Soup From Low-value Shells

作　　者：高雨[1] 查越 林丽娟[1] 方菲[1] 纪晓琳[1] 李裕博 启航[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《农产品加工》2015年第4期30-32,共3页Farm Products Processing

基　　金：大学生创新创业训练计划项目(201410152020)

摘　　要：以低值贝类杂色蛤为原料,优化水煮工艺条件,采用风味蛋白酶酶解蛤肉,制备杂色蛤浓缩汤料,并利用电子自旋共振波谱技术检测浓缩汤料的抗氧化活性。结果表明,杂色蛤的最佳水煮工艺条件为料液比(m∶V)1∶1.5,水煮时间10 min,水煮温度100℃;浓缩汤料对DPPH和羟基自由基都具有较好的清除作用,其IC50值分别为2.58 mg/m L和29.21 mg/m L。所得产品味道鲜美、营养丰富,并具有抗氧化活性。The low-value shell Ruditapes philippinarum is studied as the material. The technological condition is optimized and the muscle is hydrolyzed by flavourzyme. Finaly,the concentrat soup is produced and the antioxidant activity is analyzed using electron spin resonance（ESR）. The results indicate that the optimal conditions are as follows：the ratio of material and water is 1∶1.5（m∶V）,the boiling time is 10 min and the boiling temperature is 100 ℃,respectively. The concentrated soup possesses the strong scavenging activities to DPPH and hydroxyl radical. The IC50 are 2.58 mg/m L and 29.21 mg/m L,respectively.There are delicious taste,rich nutrition and antioxidant activity in the products.

关 键 词：低值贝类 杂色蛤 水煮液 抗氧化活性 电子自旋共振 

分 类 号：TS264[轻工技术与工程—发酵工程]