即食泥鳅开发及副产物多糖提取与结构分析

发布时间：2018-03-30 02:03

本文选题：泥鳅食品　切入点：泥鳅多糖　出处：《天津科技大学》2015年硕士论文

【摘要】：本课题开发出一种即食泥鳅食品工艺,利用其副产物鱼头为原料提取纯化多糖并进行结构分析。通过工艺试验,确立即食泥鳅脱腥液最优配方为食盐0.8%,碳酸钠0.3%,β-环糊精0.7%；调味液配方为盐18g、食醋40g、料酒40g、糖75g、酱油25g、特制辣酱35g、水100g。开发出的泥鳅即食食品具有良好的营养和风味,各种理化和微生物指标均达到国标标准。多糖的功能性质与其结构息息相关,通过分析多糖结构即可推断该多糖的功能性质。目前学术界对植物多糖和真菌多糖的研究很多,对于动物多糖的研究报道并不多见。通过检测即食泥鳅的营养指标可知该食品蛋白质含量很高,但脂肪含量很低；泥鳅的头、黏液以及全身含有大量功能性多糖,这为泥鳅高附加值产品开发提供了方向。多糖的提取纯化和结构分析实验方法主要有：泥鳅鱼头烘干粉碎、去脂、水提醇沉、savage法和酶法除蛋白、流水透析、过葡聚糖凝胶柱等过程来提取纯化泥鳅多糖,利用Design-Expert 8.0统计软件利用响应面法优化多糖提取条件；苯酚-硫酸法和3,5-二硝基水杨酸法分别测定纯化后的泥鳅多糖总糖含量和还原糖含量；紫外光谱分析多糖纯度；红外光谱和核磁共振分析多糖官能团结构；高效液相色谱法测定多糖分子量；刚果红实验验证多糖的空间结构等。本课题实验结论如下：以粗多糖得率为响应指标,利用design-expert8.0软件进行二次多元回归拟合。所得公式如下：Y= 0.22+0.05X_1+0.22X_2+0.03X_3+0.063X_1X_2-0.2X_1X_3+0.027X_2X_3-0.19X_1~2 +6.75 × 10~(-3)X_2~2-0.15X_3~2由软件分析得到泥鳅副产物多糖最优提取工艺为：NaOH 0.11mol/L；乙醇浓度80%；浸提时间10h；粗多糖理论最高得率2.46%。同样条件进行验证试验,得率为2.41%,与理论值基本相符,利用此方法对多糖提取条件优化是可行的；总糖含量为79.51%,还原糖含量为0.27%,多糖含量为79.24%；紫外光谱表明多糖中无蛋白质和核酸杂质,红外光谱和核磁共振光谱图表明多糖由β-构型和α-构型两种吡喃糖组成且不含糖醛酸；高效液相色谱法测得多糖分子量7.11×105Da；刚果红实验表明多糖有三股螺旋结构。
[Abstract]:In this paper, a kind of instant food technology of Misgurnus anguillicaudatus was developed. The polysaccharide was extracted from the fish head, the by-product was used as the raw material, and the structure was analyzed. The optimum formula for deodorization of Loach was determined as follows: salt 0.8, sodium carbonate 0.33, 尾 -cyclodextrin 0.7.The seasoning solution formula was 18g salt, 40g vinegar, 40g cooking wine, 75g sugar, 25g soy sauce, 35g special chili sauce, 100g water. The instant food of Loach developed had good nutrition and flavor. The functional properties of polysaccharides are closely related to their structures. The functional properties of polysaccharides can be inferred by analyzing their structures. At present, there are a lot of studies on plant polysaccharides and fungal polysaccharides in academic circles. There are few reports of animal polysaccharides. The nutritional index of the instant Loach shows that the protein content of the food is high, but the fat content is very low, the head, mucus and body of Loach contain a lot of functional polysaccharides. The main methods of extraction, purification and structure analysis were as follows: drying and crushing, degreasing, water extraction and alcohol precipitation, enzymatic deproteinization, and income dialysis. The extraction and purification of Loach polysaccharides were carried out by using glucan gel column. The extraction conditions of the polysaccharides were optimized by using the response surface method (RSM) with Design-Expert 8.0 software. The content of total sugar and reducing sugar of purified Misgurnus anguillicaudatus polysaccharides were determined by phenol-sulfuric acid method and 3-dinitrosalicylic acid method respectively; the purity of polysaccharides was analyzed by ultraviolet spectrum; the structure of functional groups of polysaccharides was analyzed by IR and NMR. The molecular weight of polysaccharides was determined by HPLC, the spatial structure of polysaccharides was verified by Congo red experiment, and the results were as follows: the yield of crude polysaccharides was taken as the response index. The quadratic regression fitting was carried out by using design-expert8.0 software. The obtained formula was as follows: y = 0.22 0.05X_1 0.22X_2 0.03X_3 0.063X_1X_2-0.2X_1X_3 0.027X_2X_3-0.19X_1~2 6.75 脳 10~(-3)X_2~2-0.15X_3~2. The optimum extraction process of Misgurnus anguillicaudatus by-product polysaccharides was obtained by software analysis:: NaOH 0.11 mol / L; ethanol concentration 80%; extraction time 10 h; crude polysaccharide theory. The maximum yield is 2.46. The verification test is carried out under the same conditions, The yield is 2.41, which is basically consistent with the theoretical value. It is feasible to optimize the extraction conditions of polysaccharides by this method. The total sugar content is 79.51, the reducing sugar content is 0.27, and the polysaccharide content is 79.240.The ultraviolet spectrum shows that there are no protein and nucleic acid impurities in the polysaccharides. The IR and NMR spectra showed that the polysaccharides were composed of 尾 -configuration and 伪 -configuration and did not contain uronic acid, the molecular weight of polysaccharides was 7.11 脳 10 ~ 5Daby HPLC, and the Congo red experiment showed that the polysaccharides had three helical structures.
【学位授予单位】：天津科技大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：TS254.4

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