共查询到18条相似文献,搜索用时 62 毫秒
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为优化超声波辅助提取裙带菜孢子叶多糖工艺,探究其抗氧化活性。通过单因素试验考察各因素对多糖得率的影响,采用Box-Behnken设计方法建立多糖提取的教学模型;同时利用电子自旋共振技术探究裙带菜孢子叶多糖的抗氧化活性。结果表明:超声波辅助提取裙带菜孢子叶多糖的最优条件为液料比90∶1(V∶m),超声时间6.5min,超声功率440 W,提取时间2h,该条件下测得多糖得率为7.71%。孢子叶粗多糖对DPPH·和·OH具有较好的清除能力,其IC50分别为0.24,0.28mg/mL。 相似文献
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以裙带菜孢子叶为原料,采用仿生酶解工艺制备生物活性肽。以多肽得率和水解度为主要指标,在单因素实验基础上采用响应面分析法优化酶解工艺条件,并评价了酶解肽对三种自由基(DPPH、ABTS、OH)的清除能力。结果表明:裙带菜仿生酶解工艺的最优条件为超声功率720 W、超声破壁时间40 min、料液比1:104 g/mL、胃蛋白酶加酶量为6.1%、酶解时间2.5 h、胰蛋白酶加酶量为5%、酶解时间3 h。在此条件下进行酶解,多肽得率为21.17%,水解度为43.07%。酶解肽对DPPH、ABTS、OH自由基具有较好的清除效果,其IC50值分别为5.71、0.82、1.35 mg/mL。优化的裙带菜孢子叶仿生酶解工艺合理可行,酶解肽具有较好的自由基清除能力,说明其具有良好的抗氧化活性,可作为功能性食品开发的配料。 相似文献
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裙带菜提取物的GC/MS分析及其在卷烟中的应用 总被引:1,自引:1,他引:0
为开发新型天然烟用香料,分别采用索氏提取、微波提取和超临界萃取法制得裙带菜提取物,并进行了GC/MS分析和卷烟加香试验.结果表明:裙带菜提取物共鉴定出来49种化学成分,其中含量比较高的成分主要有29-异岩藻甾醇、二十碳-5,8,11,14,17-五烯酸甲酯、棕榈酸、新植二烯、油酸、肉豆蔻酸、亚油酸、亚油酸乙酯、硬脂酸、亚麻酸甲酯等;裙带菜提取物具有降低卷烟烟气杂气和刺激性、增加烟气的甜润度、改善烟气口感的作用,有利于卷烟加香;比较3种提取方法,超临界流体萃取技术得到的裙带菜提取物更适合于卷烟加香. 相似文献
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Hang Qi Zhe Xu Yu-bo Li Xiao-lin Ji Xiu-fang Dong Chen-xu Yu 《International Journal of Food Properties》2017,20(12):2867-2876
Protein by-products from Undaria pinnatifida (U. pinnatifida) sporophyll processing (i.e., after polysaccharide extraction) were hydrolysed using flavourzyme (enzyme activity = 7592 U/g). Optimal hydrolysis conditions were determined using response surface analysis (i.e., 7% flavourzyme for 18 h); a hydrolysate yield of 32.52 ± 0.46 g/100 g dry-solids was achieved with a degree of hydrolysis (DH) at 5.63 ± 0.27 g α-amino nitrogen/100 g total nitrogen. Five free amino acids (FAAs), alanine, glumatic acid, aspartic acid, proline, and glycine, were abundant in the best hydrolysate. Eighteen volatile flavour compounds were identified using gas chromatography/mass spectrometry, with hexanal, cedrol, nonanal, 2-heptenal, acetoin, and heptanal being the primary odorants. As indicated by the sensory panel, the hydrolysate from U. pinnatifida sporophyll by-products (HUPSB) exhibited an umami taste and a seaweed odour. It was concluded that the protein by-products of U. pinnatifida sporophyll processing could yield excellent seafood flavouring. 相似文献
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采用超声波法提取裙带菜中的多糖,利用苯酚-硫酸比色法测定多糖的含量,研究了提取温度、提取时间、料液比三个因素对多糖提取率的影响,并通过正交实验得出多糖提取的最佳工艺;同时对其理化性质进行初步研究,探讨了温度、pH、硼酸和Ca2+对多糖构象的影响。实验结果表明:裙带菜多糖的最佳提取工艺条件为:料液比1∶45(g/mL)、提取温度80℃、提取时间40min,该条件下裙带菜多糖的提取率达到了7.56%。超声提取得到的裙带菜多糖不含淀粉,但含有少量蛋白质和硫酸基团;温度和硼酸对多糖的构象没有影响,酸和碱对多糖构象产生较小影响,但Ca2+可显著破坏多糖的构象。 相似文献
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目的优化収酵型裙带菜调味酱脱腥和制作工艺。方法本文以盐渍裙带菜为原料,通过清洗脱盐、破碎匀浆、脱腥、调配収酵、包装杀菌等工艺制作得収酵型裙带菜调味酱,重点研究了β-环状糊精包埋法和八角、桂皮、甘草掩蔽液脱腥法2种方法的脱腥效果,幵对产品的调配和収酵条件迚行了优化。结果添加2%的1:0.3:0.3遮蔽液(甘草、八角和桂皮)迚行脱腥效果最优,加入80%白菜、10%辣椒面、1%鲜姜、2%蒜、4%葱、6%食盐、8%白糖迚行调配,再添加10%鱼露常温収酵72 h,在此制作工艺和配方条件下得到的収酵型裙带菜调味酱风味最佳。结果本研究结果丰富了市场上裙带菜产品,为裙带菜资源利用探索了新途径。 相似文献
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Di Jiang Ying Bai Baoyu He Yue Sui Xiufang Dong Chenxu Yu Hang Qi 《Journal of texture studies》2020,51(2):333-342
The effects of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different concentration (0, 1.6, 8, and 40 mg/g protein) with and without ultraviolet A (UVA) irradiation treatment on gel properties of mackerel (Scomberomorus niphonius) mince (MM) were investigated. The results indicated that both the breaking force and water-holding capacity (WHC) of the MM gel increased with addition of PTE, and the highest breaking force and WHC were observed with 40 mg/g PTE under UVA irradiation. Low-field nuclear magnetic resonance revealed that free water significantly decreased in this PTE-MM gel as well. UVA irradiation treatment led to reduction of total sulfhydryls and free amines in the PTE-MM gel, indicating more cross-linking between proteins. Electrophoresis results indicated that myosin heavy chains were aggregated in the UVA-treated PTE-MM gel. The microstructure of the UVA-treated PTE-MM gel showed that protein formed more evenly distributed cross-linked structures and was more compact than the untreated control gel. As a conclusion, PTE addition with UVA irradiation is shown to improve gelling properties of mackerel mince. 相似文献
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随着裙带菜加工产量的增加,大量高盐加工尾水的排放对海洋环境造成了严重的污染。本研究以裙带菜盐渍加工尾水为培养基,根据化学需氧量(CODMn)去除率、甘露醇去除率以及生物量筛选出4株耐盐菌株。将这4株菌株分别应用于裙带菜盐渍加工尾水中,以CODMn去除率为主要指标测定72h生长曲线,优选出各菌株的最佳培养时间。最后将这4株菌株混合应用于裙带菜盐渍加工尾水。经鉴定4株菌株分别为:二尖梅奇酵母菌(Metschnikowia bicuspidata)、鞘氨醇菌(Sphingomonas)、胶红酵母菌(Rhodotorula mucilaginosa)、盐单胞菌(Cobetia)。各菌株对裙带菜加工尾水处理后CODMn去除率均在48h后达到最大值,去除率分别为84.90%,77.40%,79.20%,70.80%。4种混合菌株在28℃、150r/min摇床反应条件下的最佳接种量为3%,最佳培养时间为60h,CODMn去除率达到83.49%。 相似文献