罗非鱼加工副产物不同部位硫酸软骨素的制备、理化性质及结构表征

doi:10.7506/spkx1002-6630-20211013-119

食品科学 ›› 2022, Vol. 43 ›› Issue (24): 67-73.doi: 10.7506/spkx1002-6630-20211013-119

• 食品化学 • 上一篇

罗非鱼加工副产物不同部位硫酸软骨素的制备、理化性质及结构表征

左格格，钟赛意，陈菁，徐敏凤，陈建平，李瑞，刘晓菲，宋兵兵，贾学静

（1.广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，广东省海洋生物制品工程实验室，广东省海洋食品工程技术研究中心，广东湛江 524088；2.广东海洋大学深圳研究院，广东深圳 518063；3.海洋食品精深加工关键技术省部共建协同创新中心，辽宁大连 116034）

发布日期:2022-12-28
基金资助:
广东省重点领域研发计划资助项目（2020B1111030004）；“十三五”国家重点研发计划重点专项（2019YFD0902005）；湛江市科技计划项目（2019A01015）；广东省教育厅科技创新团队项目（2021KCXTD021）

Preparation, Physicochemical Properties and Structural Characterization of Chondroitin Sulfate from Tilapia Processing By-Products

ZUO Gege, ZHONG Saiyi, CHEN Jing, XU Minfeng, CHEN Jianping, LI Rui, LIU Xiaofei, SONG Bingbing, JIA Xuejing

(1. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2. Shenzhen Institute, Guangdong Ocean University, Shenzhen 518063, China; 3. Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China)

Published:2022-12-28

摘要/Abstract

摘要： 采用双酶酶解、氯化十六烷基吡啶法从罗非鱼副产物不同部位（鱼头、鱼脊骨、鱼鳍、鱼尾）制备硫酸软骨素，利用紫外光谱、醋酸纤维电泳、红外光谱和高效液相色谱对其理化性质和结构特征进行分析。结果表明，鱼头、鱼尾所含硫酸软骨素主要为C型（Δdi6S），含量分别为46.10%和41.01%；鱼脊骨、鱼鳍所含硫酸软骨素主要为A型（Δdi4S），含量分别为71.86%和69.59%。纯度从高到低依次为鱼头90.37%、鱼尾83.33%、鱼脊骨59.76%、鱼鳍52.01%。鱼头、鱼脊骨、鱼鳍、鱼尾硫酸软骨素的单糖组成主要由不同比例的葡萄糖醛酸、葡萄糖和氨基半乳糖构成，mn依次为51 422、18 402、19 481、76 371。不同部位提取的硫酸软骨素的种类和组成有明显差异，其中罗非鱼头、鱼尾提取的硫酸软骨素与鲨鱼软骨来源硫酸软骨素结构相似，有望作为代替鲨鱼硫酸软骨素的潜在来源。

关键词: 罗非鱼；副产物；硫酸软骨素；理化性质；结构表征

Abstract: In this study, chondroitin sulfates were prepared from tilapia processing by-products (head, backbone, fin and tail) by two-step enzymatic hydrolysis followed by precipitation with cetane pyridine chloride. Their physicochemical properties and structural characteristics were analyzed by ultraviolet (UV) spectroscopy, cellulose acetate electrophoresis, infrared spectroscopy and high performance liquid chromatography (HPLC). The results showed that fish heads and tails mainly contained type C chondroitin sulfate (Δdi6S) at levels of 46.10% and 41.01%, respectively; fish backbones and fins mainly contained type A chondroitin sulfate (Δdi4S) at levels of 71.86% and 69.59%, respectively. The decreasing order of the purity of chondroitin sulfates from these body parts was heads (90.37%), tails (83.33%), backbones (59.76%), and fins (52.01%). Monosaccharide composition analysis showed that chondroitin sulfates from fish heads, backbones, fins and tails were mainly composed of glucuronic acid, glucose and galactosamine in different proportions, and their number-average molecular masses were 51 422, 18 402, 19 481 and 76 371, respectively. The types and composition of chondroitin sulfate extracted from different body parts were significantly different. Chondroitin sulfates extracted from tilapia heads and tails were similar to that from shark cartilage, and thus may have the potential to replace chondroitin sulfate from shark cartilage.

Key words: tilapia; by-products; chondroitin sulfate; physicochemical properties; structural identification

中图分类号:

TS254.9

左格格，钟赛意，陈菁，徐敏凤，陈建平，李瑞，刘晓菲，宋兵兵，贾学静. 罗非鱼加工副产物不同部位硫酸软骨素的制备、理化性质及结构表征[J]. 食品科学, 2022, 43(24): 67-73.

ZUO Gege, ZHONG Saiyi, CHEN Jing, XU Minfeng, CHEN Jianping, LI Rui, LIU Xiaofei, SONG Bingbing, JIA Xuejing. Preparation, Physicochemical Properties and Structural Characterization of Chondroitin Sulfate from Tilapia Processing By-Products[J]. FOOD SCIENCE, 2022, 43(24): 67-73.

[1]	张权吴思纷钟比真彭斌李金林胡明明涂宗财. 黑鱼油精炼过程中品质及风味成分变化[J]. 食品科学, 0, (): 0-0.
[2]	刘蓉，刘雨曦，张玉莹，辛然，郑建祎，秦磊. 基于代谢组学的虾夷扇贝不同组织风味与营养成分变化差异[J]. 食品科学, 2022, 43(20): 289-295.
[3]	刘蓉刘雨曦张玉莹辛然郑建祎秦磊. 基于代谢组学的虾夷扇贝不同组织风味与营养成分变化差异[J]. 食品科学, 0, (): 0-0.
[4]	刘洋肖宇马爱进桑亚新孙纪录. 超微粉碎和高压均质联合处理对几丁质理化性质及微观结构的影响[J]. 食品科学, 0, (): 0-0.
[5]	刘洋，肖宇，马爱进，桑亚新，孙纪录. 超微粉碎和高压均质联合处理对几丁质理化性质及微观结构的影响[J]. 食品科学, 2022, 43(19): 102-109.
[6]	孙慧慧，杨国淞，程伊梦，李昭悦，赵玲，曹荣，刘淇. 海洋寡糖的生物活性研究进展[J]. 食品科学, 2022, 43(13): 276-284.
[7]	孙慧慧杨国淞程伊梦李昭悦赵玲曹荣刘淇. 海洋寡糖的生物活性研究进展[J]. 食品科学, 0, (): 0-0.
[8]	张晓頔董烨张益奇戴志远. 鱼糜副产物蛋白水解物的抗冻活性及对嗜热链球菌的抗冻效果及机制[J]. 食品科学, 0, (): 0-0.
[9]	李海静王松刘红玉夏秀芳. 超声预处理对海参性腺蛋白酶解物结构特性的影响[J]. 食品科学, 0, (): 0-0.
[10]	丁炳文马贵红李筱朱佳倩李蝶冯颖琳张志清李树红马翼李美良. 热处理对鲟鱼肝脏铁蛋白稳定性的影响[J]. , 0, (): 0-0.
[11]	丁炳文，马贵红，李筱，朱佳倩，李蝶，冯颖琳，张志清，李树红，马翼，李美良. 热处理对鲟鱼肝脏铁蛋白稳定性的影响[J]. 食品科学, 2022, 43(8): 66-73.
[12]	尹剑武瑞赟李平兰. 鲟鱼皮中二肽基肽酶-IV抑制肽的分离纯化与鉴定[J]. , 0, (): 0-0.
[13]	孙乐常，文嘉欣，杜瀚，林怡晨，刘光明，曹敏杰. 蓝圆鲹肝脏酯酶的分离纯化与性质分析[J]. 食品科学, 2022, 43(6): 158-164.
[14]	尹剑，武瑞赟，胡锦蓉，李平兰. 鲟鱼皮中二肽基肽酶-IV抑制肽的分离纯化与鉴定[J]. 食品科学, 2022, 43(6): 195-203.
[15]	刘雪梅王华敏赵利白春清. 橙皮苷、柚皮苷与酪蛋白相互作用机制比较分析[J]. 食品科学, 0, (): 0-0.

罗非鱼加工副产物不同部位硫酸软骨素的制备、理化性质及结构表征

Preparation, Physicochemical Properties and Structural Characterization of Chondroitin Sulfate from Tilapia Processing By-Products

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价