抗氧化型鱿鱼内脏自溶液制备工艺优化  

Optimization of Preparing Technology of Autolytic Products Derived from Squid(Ommastrephes bartrami) Viscera with Antioxidative Activity

作　　者：张开强[1] 史青青[1] 陈辉[1] 韦荣编[2] 宋茹[1] 江旭华 

机构地区：[1]浙江海洋学院食品与医药学院,舟山316000 [2]浙江海洋学院海洋科学与技术学院,舟山316000 [3]浙江富丹旅游食品有限公司,舟山316000

出　　处：《食品工业》2016年第7期55-59,共5页The Food Industry

基　　金：国家自然科学青年基金项目(31301568);舟山市科技计划项目(2014C41005);浙江海洋学院中青年骨干教师资助项目

摘　　要：为进一步提高鱿鱼内脏的利用价值,利用其内源性蛋白酶的水解作用制备抗氧化型鱿鱼内脏自溶液。以自溶液的水解程度、抗氧化性（DPPH自由基清除率和还原力）为考察指标,分别研究了自溶时间、自溶初始pH和自溶温度对鱿鱼内脏自溶效果影响。在单因素试验基础上,进行正交试验L9（3-4）分别优化得到DPPH自由基清除型鱿鱼内脏自溶条件为：自溶时间90 min、自溶初始pH 7.0、自溶温度50℃,该条件下稀释10倍的自溶液对DPPH自由基的清除率为77.94%,还原力吸光度为0.282;还原力型鱿鱼内脏自溶条件为：自溶时间100 min,自溶初始pH 9.0,自溶温度50℃,该条件下稀释10倍的自溶液还原力吸光度为0.869,DPPH自由基清除率为38.73%。其中DPPH自由基清除型鱿鱼内脏自溶液（SVAs）的鲜味谷氨酸（37.18 mg/g）和甜味甘氨酸（26.61 mg/g）含量高,必需氨基酸和疏水性氨基酸含量分别为36.99%和34.92%。所以,抗氧化型鱿鱼内脏自溶液有进一步开发为功能型调味料的应用前景。Squid viscera was autolysed using their endogenous proteases to prepare antioxidative hydrolysates, aiming to improve the valorization of it. The effects of reacting time, initial pH and temperature for autolysis were evaluated respectively for the effect of hydrolysis degree and antioxidative activity assayed by DPPH scavenging and the reducing power of squid viscera autolysis. Based on the results of single factor experiments, the optimized autolytic conditions for DPPH radical scavenging type autolysis of squid viscera were obtained as follows, reacting time of 90 rain, initial pH of 7.0, and temperature of 50℃. The 10-fold diluted autolytic products of DPPH radical scavenging type showed scavenging activity of 77.94% on DPPH radicals and absorbance of 0.282 for reducing power, respectively. The optimized autolytic conditions for reducing power type autolytic products of squid viscera were reacting time 100 min, with initial pH of 9.0, under 50℃. The 10-fold diluted of reducing power autolytic products displayed absorbanee of 0.869 for reducing power, and scavenging activity of 38.73% for DPPH radicals. In addition, the autolytic squid viscera of DPPH radical scavenging type （SVAs） contained much contents of flavoring glutamic acid （37.18 mg/g） and sweet glycine （26.61 mg/g）. Moreover, the total contents of essential amino acid and hydrophobic amino acid in SVAs were 36.99% and 34.92%, respectively. Therefore, the antioxidative SVAs could have a potential application in foods as functional ingredients.

关 键 词：鱿鱼内脏 自溶优化 抗氧化性 氨基酸组成 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]