罗非鱼抗凝血口服液的制备及其稳定性的初步研究  

Preliminary Study on Preparation and Stability of Tilapia Anticoagulant Oral Liquid

作　　者：张刘 苗艳丽 李颖妍 冯夏怡 陈绍红[2] 邹伊雯 ZHANG Liu;MIAO Yanli;LI Yingyan;FENG Xiayi;CHEN Shaohong;ZOU Yiwen(College of Chemistry and Environment,Guangdong Ocean University,Guangdong Zhanjiang 524088;College of Food Science and Technology,Guangdong Ocean University,Guangdong Zhanjiang 524088,China)

机构地区：[1]广东海洋大学化学与环境学院,广东湛江524088 [2]广东海洋大学食品科技学院,广东湛江524088

出　　处：《广州化工》2024年第19期51-55,共5页GuangZhou Chemical Industry

基　　金：湛江市科技计划项目(2019A01020);广东海洋大学2021年度大学生创新创业训练计划项目(CXXL2021288)。

摘　　要：采用星点设计-效应面法分别优化风味蛋白酶、胰凝乳蛋白酶和木瓜蛋白酶水解罗非鱼肉的工艺条件。然后,在每种酶各自最佳条件下对罗非鱼肉进行混合酶水解,以凝血酶滴定改进法测定混合水解液的抗凝血活性。实验结果表明,在胰凝乳蛋白酶的最佳条件下,“风味蛋白酶-胰凝乳蛋白酶-木瓜蛋白酶”混合酶解组合的抗凝血活性最高,其活性为48.0 ATU/mL。通过添加适量的防腐剂和矫味剂将酶解液制备成具一定抗凝血活性和口感风味良好的口服液。口服液的稳定性试验的结果表明:口服液需要在pH值在6.5~7.0之间和4℃的低温环境下储存。Flavor protease,trypsin and papain were used to hydrolyze tilapia,formaldehyde titration was used to determine the degree of hydrolysis and the conditions of hydrolysis by central composite design-response surface methodology was optimized.The anticoagulant activity of the mixture was determined by titration with thrombin under the optimum conditions of three enzymes.From the experimental results,it was concluded that under the optimal conditions of trypsin,the anticoagulant activity of the flavor protein-trypsin-papain mixture was the highest,and the activity was 48.0 ATU/mL.Finally,the oral liquid with a certain anticoagulant activity and good taste by adding the right amount of preservatives and flavoring agent was optimized.The results of the stability test of the oral solution indicated that the oral solution should be stored at a pH of between 6.5 and 7.5 and at a low temperature of about 4℃.

关 键 词：抗凝血口服液 罗非鱼 混合酶解 星点设计-效应面法 抗凝血活性 

分 类 号：O69[理学—化学]