掌状红皮藻糖脂的提取工艺及保鲜作用的初步研究  

Preliminary Research on Extraction Process and Preservation Effect of Glycolipids from Palmaria palmata

作　　者：穆杨 李慧 张弘知 王思宇 浦孟宣 马骁 韦欣 孙颖颖 MU Yang;LI Hui;ZHANG Hong-zhi;WANG Si-yu;PU Meng-xuan;MA Xiao;WEI Xin;SUN Ying-ying(Key Laboratory of Marine Biological Resources and Environment in Jiangsu Province,Jiangsu Ocean University,Lianyungang 222005,China;Collaborative Innovation Center of Marine Bio-industry Technology in Jiangsu Province,Jiangsu Ocean University,Lianyungang 222005,China)

机构地区：[1]江苏海洋大学,江苏省海洋生物资源与环境重点实验室,江苏连云港222005 [2]江苏海洋大学,江苏省海洋生物产业技术协同创新中心,江苏连云港222005

出　　处：《中国调味品》2025年第3期198-205,218,共9页China Condiment

基　　金：江苏省自然科学研究面上项目(BK20211353);连云港市科技项目重点研发计划(CG2226)。

摘　　要：糖脂是海藻中存在的一类多活性化合物,为探明其在食品中的应用潜力,文章采用单因素试验和响应面试验分析了料液比、提取温度、甲醇体积分数和提取时间对糖脂得率的影响。进一步分析了糖脂及其液液萃取分离组分对黑鱼鱼片的保鲜作用。结果表明,当料液比、提取温度、甲醇体积分数和提取时间分别为1∶25、66℃、70%、2.5 h时,糖脂含量最大,为69.96 mg/g。通过测定黑鱼鱼片的电导率、pH值、菌落总数、硫代巴比妥酸(TBA)值和挥发性盐基氮(TVB-N)值等理化指标,以及回复性、弹性和硬度等质构指标,发现1%糖脂处理组(糖脂提取物的乙酸乙酯和正丁醇液液萃取分离组分)能较好地抑制微生物的生长繁殖,降低TBA值和TVB-N值的增长速率,显著保持鱼片的质构性能,黑鱼鱼片的保鲜期对比对照组延长了4 d。该研究为掌状红皮藻糖脂的制备和新型保鲜剂的开发提供了技术参考。Glycolipids are a kind of multi-active compounds in seaweed.In order to explore their application potential in food,in this study,single factor test and response surface test are used to analyze the effects of solid-liquid ratio,extraction temperature,methanol volume fraction and extraction time on the yield of glycolipids.The preservation effect of glycolipids and their liquid-liquid extraction and separation components on snakehead fillets is further analyzed.The results show that when the solid-liquid ratio is 1∶25,the extraction temperature is 66℃,the methanol volume fraction is 70%and the extraction time is 2.5 h,the content of glycolipids is the highest of 69.96 mg/g.By measuring the physicochemical indexes such as conductivity,pH value,total bacterial count,thiobarbituric acid(TBA)value and total volatile basic nitrogen(TVB-N)value,as well as the texture indexes such as recovery,elasticity and hardness of snakehead fillets,it is found that 1%glycolipid treatment group(ethyl acetate and n-butanol liquid-liquid extraction and separation components of glycolipid extract)could effectively inhibit the growth and reproduction of microorganisms,reduce the growth rate of TBA value and TVB-N value,significantly maintain the texture properties of snakehead fillets,and extend the shelf life of snakehead fillets by 4 d compared with the control group.This study has provided technical references for the preparation of glycolipids from Palmaria palmata and the development of new preservative.

关 键 词：提取工艺 糖脂 掌状红皮藻 保鲜 

分 类 号：TS244.5[轻工技术与工程—制糖工程]