摘要
目的:刺参水煮液是刺参加工过程中的副产物,通过对刺参水煮液营养成分的分析有助于将这种海产珍品加工废弃物转化为高附加值产品。方法:刺参水煮液经醇沉、透析、冻干,得到刺参水煮液糖蛋白(glycoprotein in sea cucumber boiling water,GSCB)粗制品;采用液相色谱和Sepharose CL-6B凝胶层析柱确定其糖蛋白组成成分及分子质量;采用液相色谱-质谱对1-苯基-3-甲基-5-吡唑啉酮(1-phenyl-3-methyl-5-pyrazolone,PMP)衍生化的GSCB单糖组成进行分析;采用液相色谱法对其氨基酸组成进行分析。结果:GSCB主要含有2种糖蛋白,分子质量分别为964.3 k D和2.5 k D。GSCB含有氨基葡萄糖、甘露糖、氨基半乳糖、葡萄糖、半乳糖、岩藻糖6种单糖;含有18种氨基酸,其中含有8种人体必需氨基酸,占氨基酸总量的38.38%。此外,半必需氨基酸组氨酸的含量在18种氨基酸中占比最高,占比达到13.21%。结论:GSCB中含有酸性黏多糖物质,并含有多种必需氨基酸和半必需氨基酸,是一种良好的营养糖蛋白物质。对其深入开发将有利于变废为宝,开发出活性良好的功能保健食品。
Aim: To analyze the nutrient compositions of boiling water extract of sea cucumber, a by-product of the processing of this valuable seafood. Methods: Glycoprotein from sea cucumber boiling water (GSCB) was prepared from by alcohol precipitation, dialysis and lyophilization. The components and molecular weight of the crude glycoprotein were analyzed by high performance liquid chromatography (HPLC) and Sepharose CL-6B column chromatography, respectively. GSCB was hydrolyzed, derivatized with 1-phenyl-3-methyl-5-pyrazolone, and then analyzed for monosaccharide composition by LCMS. The amino acid analysis was carried out by HPLC. Results: Two kinds of glycoprotein in GSCB, with molecular weights of 964.3 and 2.5 k D, respectively, were identified. GSCB was composed of glucosamine, mannose, galactosamine, glucose, galactose and fucose. GSCB contained 8 kinds of essential amino acids, which account for 38.38% of the total amino acids. Besides, the content of semi-essential amino acid, histidine, accounted for 13.21% of the total amino acids, which was the most abundant among the 18 kinds of amino acids. Conclusion: Boiling water extract of sea cucumber contains acid mucopolysaccharides and a high amount of essential amino acids. It is a good nutritive material and can be developed into functional and healthy foods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第8期125-128,共4页
Food Science
基金
国家自然科学基金青年科学基金项目(31301430)
关键词
刺参
水煮液
糖蛋白
单糖组成
氨基酸组成
sea cucumber
boiling water
glycoprotein
monosaccharide composition
amino acid composition
