基于ESR技术研究4种天然提取物在即食海参杀菌工艺中的作用  

Effects of Four Natural Extracts on Instant Sea Cucumber during Sterilization based on ESR Technology

作　　者：董秀芳[1,2] 冯丁丁 张晓羽[1,2] 熊欣 卫谨怡[1] 启航 Dong Xiufang;Feng Dingding;Zhang Xiaoyu;Xiong Xin;Wei Jinyi;Qi Hang(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning;National Engineering Research Center of Seafood,Dalian 116034,Liaoning)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]国家海洋食品工程技术研究中心辽,宁大连116034

出　　处：《中国食品学报》2018年第8期201-207,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31671822);辽宁省高等学校优秀科技人才支持计划(LR2015004)

摘　　要：以鲜活海参为原料,模拟即食海参的杀菌工艺,应用POBN自旋捕获结合ESR检测技术研究即食海参杀菌后自由基的生成情况,并对比VC和4种天然提取物(甘草、迷迭香、竹叶、绿茶)对海参产生自由基的作用效果。结果表明,基于ESR技术检测到即食海参杀菌后产生明显的自由基信号,应用ESR技术成功建立即食海参杀菌模型。基于该模型研究发现VC和4种天然提取物对模型的作用效果类似,即:低质量浓度(≤0.2 mg/mL)时,具有促进氧化作用,质量浓度为0.2 mg/mL时自由基生成相对指数分别为175,210,202,185;高质量浓度(≥2 mg/mL)时,具有抗氧化作用,质量浓度为2 mg/mL时,自由基生成相对指数分别25,29,20,32。本研究结果为即食海参生产过程中天然提取物品质控制提供一定的理论依据。Using fresh and live sea cucumber Stichopus japonicus as raw material, based on simulating the steriliza- tion process of instant Stichopus japonicus, study the free radicals contents generated after sterilization by electron spin resonance （ESR） technology with POBN （a- （4-pyridyl 1-oxide）-N-tert- butylnitrone） spin trapping. Meanwhile, com- pare the effects of VC and four natural extracts on produced free radical of Stichopus japonicus. The results showed that clear free radical signal on instant Stichopus japonicus after sterilization could be detected by ESR and the oxidant model of instant Stichopus japonicus after sterilization was successfully established using ESR technology. At the same time, based on the model, it had been found that the effects of VC and four natural extracts including liquorice, rosemary, bamboo and green tea were similar： peroxidation at low concentration of 0.2 mg/mL or less, for instance, the relative radical formation indexes of the four natural extracts were respectively 175, 210, 202, 185; antioxidation at high con- centration of 2 mg/mL or more, for example, the relative radical formation indexes were separately 25, 29, 20, 32. The research results provide a theoretical reference for application of natural extracts on quality control during instant sea cu- cumber processing.

关 键 词：即食海参 杀菌 抗氧化 天然提取物 电子自旋共振波谱技术(ESR) 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]