加盐量对扇贝煮液粗多糖理化性质及抗氧化活性的影响  

Effect of salt addition on physicochemical properties and antioxidant activity of crude polysaccharides extracted from boiling liquor of scallops

作　　者：苏纪园 孙丽薇 周昊雯 李智博 王海波[1,2,3] SU Jiyuan;SUN Liwei;ZHOU Haowen;LI Zhibo;WANG Haibo(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023;Liaoning Provincial Aquatic Products Analysis and Processing Technology Scientific Service Center,Dalian Ocean University,Dalian 116023;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034)

机构地区：[1]大连海洋大学食品科学与工程学院,大连116023 [2]大连海洋大学辽宁省水产品分析检验及加工技术科技服务中心,大连116023 [3]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,大连116034

出　　处：《中国食品添加剂》2025年第3期19-28,共10页China Food Additives

基　　金：辽宁省教育厅科研项目(LJKMZ20221118);辽宁省本科高校基本科研业务费专项资金资助(2024JBQNZ038)。

摘　　要：为考察加盐量对热水煮制扇贝所产生的扇贝煮液提取所得粗多糖(Argopecten irradians boiling liquor polysaccharide,AILP)的理化性质及其抗氧化能力的影响,本研究以海湾扇贝为原料,采用3种不同加盐量(0%、3%、9%,m/m)煮制6 min,分别得到3种扇贝煮液粗多糖(AILP-0、AILP-3、AILP-9),对其基本组成、理化性质及抗氧化活性进行测定。结果显示,不同加盐量所得煮液粗多糖均具有三螺旋结构;三种粗多糖在纯度、糖醛酸含量及蛋白质含量上均有显著区别;三种粗多糖在热力学特性、单糖组成及表观结构上具有一定差异。活性方面,3种粗多糖均具有一定的抗氧化能力,且浓度越高抗氧化能力越强,其中AILP-9的抗氧化能力最强,AILP-0抗氧化活性最差。由此可见,加盐量对扇贝煮液粗多糖性质及抗氧化活性具有显著影响。In order to investigate the effects of salt addition on the physicochemical properties and antioxidant activity of crude polysaccharides extracted from boiling liquor of scallops( Argopecten irradians boiling liquor,AILP).Scallops were boiled for 6 min with three different salt concentrations( 0%,3%,9%,m/m),yielding three crude polysaccharide extracts( AILP-0,AILP-3,and AILP-9).The extracts were then analyzed for their basic composition,physicochemical properties and antioxidant activities.The results showed that all extracts exhibited similar molecular weights and a triple helix structure,significant differences were observed in terms of purity,uronic acid content,and protein content among the three types of polysaccharides extracts.There were distinct disparities in thermodynamic properties,monosaccharide composition,and apparent structure among the three polysaccharides.All three crude polysaccharides demonstrated certain antioxidant capacity,with activity increasing in a concentrationdependent manner.Among them,AILP-9 exhibited the strongest antioxidant activity,while AILP-0 showed the weakest.Thus,it could be concluded that the amount of salt added significantly influenced the properties and antioxidant activity of scallop boiling liquor polysaccharides.

关 键 词：扇贝煮液 多糖 理化性质 抗氧化活性 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS201.2[轻工技术与工程—食品科学与工程]