来源于不同品种鱿鱼硫酸软骨素理化性质比较  

The properties of chondroitin sulfate from various Ommastrephidaes

作　　者：李燕妮[1] 郭琳[1] 许维娜[1] 

机构地区：[1]滨州医学院葡萄酒学院,山东烟台264003

出　　处：《食品工业科技》2016年第20期171-173,共3页Science and Technology of Food Industry

基　　金：山东省高等学校科技计划(J16LC57)

摘　　要：以美洲大赤鱿、巴氏柔鱼、阿根廷鱿鱼和太平洋褶皱柔鱼四种鱿鱼软骨为原料,经过酶解、超滤浓缩和乙醇沉淀的方法获得硫酸软骨素,其粘均分子量范围6.7×10^4（阿根廷鱿鱼）-1.57×10^5（美洲大赤鱿）,硫酸软骨素E型（CS-E）二糖占总二糖比例的17.0%-46.9%。研究表明,四种鱿鱼都可以作为CS-E的生物来源。Chondroitin sulfate（CS）was purified from the cartilage of Dosidicus gigas, Ommastrephes bartramfi, Illex argentinus, Todarodes pacificus, and characterized in an effort to find alternative sources and new peculiar structures of this complex biomacromolecule utilized in the pharmaceutical and nutraceutical industry. Molecular mass values of CS was ranging from 6.7 ×10^4 for Illex argentinus up to 1.57 × 10^5 for Dosidicus gigas.The disulfated disaccharides was in a range of 17.0%-46.9%.The presence of these Ommastrephidaes might be a useful marke for the origin of CS.

关 键 词：鱿鱼 硫酸软骨素 酶解高效液相 硫酸软骨素E 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]