不同提取工艺对鲍鱼内脏粗多糖抗氧化活性的影响  

Effect of Different Extraction Processes on the Antioxidant Activity of Crude Polysaccharides in Abalone Viscera

作　　者：谢峻彬 朱新婷 林伦洲 田美玲 江新辉 江敏 方婷[1] XIE Junbin;ZHU Xinting;LIN Lunzhou;TIAN Meiling;JIANG Xinhui;JIANG Min;FANG Ting(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Fujian Public Health Biotechnology Co.,Ltd.,Fuzhou 350500,China;Fuzhou Rixing Aquatic Food Co.,Ltd.,Fuzhou 350500,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建大众健康生物科技有限公司,福建福州350500 [3]福州日兴水产食品有限公司,福建福州350500

出　　处：《现代食品》2025年第1期67-72,共6页Modern Food

基　　金：福建省重大专项专题项目“鲍鱼生物活性肽共性关键技术研究及规模化开发”(2021NZ033018);福建省科技厅产学研项目“连续式过热蒸汽节能干燥饲料生产线的研制及示范”(2021N51010066);福建省级科技创新重点项目(高校类)“鲍鱼预煮液冷冻浓缩装备研究开发”(2022G02023)。

摘　　要：采用单因素实验进行水提法与酶解法提取多糖的工艺优化,并对比研究两种方法对鲍鱼内脏粗多糖抗氧化活性的影响。结果表明,水提法的最优工艺为水提温度60℃、水提时间1 h,酶解法的最优工艺为酶解温度55℃、酶添加量2%、酶解时间2 h。抗氧化活性实验结果显示,酶解粗多糖的抗氧化活性高于水提粗多糖。The process optimization of polysaccharide extraction by water extraction and enzymatic hydrolysis was carried out by single factor experiment,and the effects of the two methods on the antioxidant activity of crude polysaccharides in abalone viscera were compared and studied.The results showed that the optimal process of water extraction was 60℃and 1 h of water extraction time,and the optimal process of enzymatic hydrolysis was 55°C,2%of enzyme addition and 2 h of enzymatic hydrolysis time.The results of antioxidant activity experiments showed that the antioxidant activity of enzymatic hydrolysis of crude polysaccharides was higher than that of crude polysaccharides extracted from water.

关 键 词：鲍鱼内脏 多糖提取工艺 抗氧化活性 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]