摘要
以蟹黄为原料,对蟹黄糖蛋白的提取工艺和体外抗氧化活性进行研究。使用单因素和正交设计试验,研究了提取盐浓度、时间、液料比对蟹黄糖蛋白提取率的影响,确定了提取蟹黄糖蛋白的最佳条件;通过测定蟹黄糖蛋白的DPPH自由基清除能力、抗脂质过氧化能力、超氧阴离子自由基清除能力来评价其体外抗氧化活性。结果表明,蟹黄糖蛋白提取的最佳条件为:盐浓度0.4 mol·L^-1,提取时间5 h,料液比1:45。蟹黄糖蛋白具有一定的体外抗氧化活性,但弱于Vc。通过优化蟹黄糖蛋白的提取工艺,提高了糖蛋白提取率,且其具有一定的体外抗氧化活性,为蟹黄糖蛋白进一步的开发利用提供理论依据。
The extraction process and antioxidant activity of crab spawn glycoprotein were studied by using crab spawn as raw material.The single factor test and orthogonal design test were used to study the effects of extraction salt concentration,time and liquid-to-liquid ratio on the extraction rate of crab spawn glycoprotein,and to determine the optimal conditions for extracting crab spawn glycoprotein.The antioxidant activity was evaluated by measuring the DPPH free radical scavenging capacity,anti-lipid peroxidation ability and superoxide anion free radical scavenging ability of the crab spawn glycoprotein.The results showed that the optimum conditions for the extraction of crab spawn glycoprotein were:salt concentration of 0.4 mol·L^-1,extraction time of 5 h,and ratio of material to liquid of 1:45.Crab spawn glycoprotein has certain antioxidant activity in vitro,but is weaker than Vc.By optimizing the extraction process of crab spawn glycoprotein,the extraction rate of glycoprotein was improved and the glycoproteins had certain antioxidant activity in vitro,which provided a theoretical basis for the development and utilization of crab spawn glycoprotein.
作者
薛然
杜明
郑斌
相兴伟
闻正顺
曲有乐
XUE Ran;DU Ming;Zheng Bin(School of Food Science and Pharmaceutics of Zhejiang Ocean University,Zhoushan 316022;Zhejiang Marine Development Research Institute,Zhoushan 316021,China)
出处
《浙江海洋大学学报（自然科学版）》
CAS
北大核心
2019年第4期328-333,共6页
Journal of Zhejiang Ocean University：Natural Science
基金
浙江省自然科学基金(LY17C170001
LY18D060001)
舟山市科技计划项目(2016C41015)
关键词
蟹黄糖蛋白
提取
体外抗氧化
crab spawn glycoprotein
extraction
antioxidant activity in vitro
