牡蛎多肽螯合锌的制备及红外光谱分析  

Preparation and infrared spectrum identification for oyster polypeptides chelated Zinc

作　　者：淑英[1] 冉丁[1,2] 李雨哲 戎平[1] 丁娜[1] 付博宇 张志胜[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]河北省保定九孚生化有限公司,河北保定071001 [3]国家食品安全风险评估中心,北京100022

出　　处：《河北农业大学学报》2015年第6期92-96,118,共6页Journal of Hebei Agricultural University

基　　金：国家海洋公益专项(201205031);河北省科技支撑项目(13273202D)

摘　　要：以牡蛎酶解多肽液和硫酸锌为原料制备牡蛎多肽螯合锌,应用中心组合试验设计对螯合反应条件进行优化,并对螯合产物进行红外光谱分析和氨基酸含量分析。结果表明:优化后的螯合参数为70.5℃、pH6.94、牡蛎酶解多肽液中氨基酸态氮与锌离子质量比为2.56:1、反应时间为20 min,在此该条件下,锌螯合率为88.25%。液相色谱分析结果表明牡蛎多肽螯合锌中必需氨基酸的百分比含量均基本符合WHO/FAO标准模式谱规定的百分比,红外光谱分析结果则表明螯合产物在2924 cm^(-1)附近有宽吸收峰,说明生成了一种新型的牡蛎多肽锌螯合物,该结果为牡蛎多肽复合产品的生产和开发提供基础性研究数据。Oyster enzymatic peptides was utilized for preparation of polypeptide chelated zinc （PCZ） and the processing parameters of PCZ were optimized by using the response surface method. The analysis of amino acid contents and infrared spectrum was further implemented. Results indicated the following optimal parameters of PCZ： the temperature was 70.5 ℃, the pH was 6.94, the ratio of polypeptide to zinc was 2.56：1 and chelation duration was 20 min. The chelation ratio was 88. 25% under the optimal chelation process. The HPLC of PCZ showed that the percentage content of essential amino acids in the protein of the zinc in PCZ was conform to the WHO/FAO standard pattern. The infrared spectrum analysis of PCZ showed that there was a broad absorption peak at formation of a new type of oyster polypeptide zinc for the oyster production and developmen. the wave number 2 924 chelate and provide the cm-1 , suggesting basic research data

关 键 词：牡蛎多肽 螯合 锌 红外光谱 

分 类 号：S944.41[农业科学—水产养殖]