渔业研究2025，Vol.47Issue(4)：451-459,9.DOI:10.14012/j.jfr.2025010
海参蒸煮液多糖的理化性质及抗氧化活性分析
Physicochemical properties and antioxidant activity analysis of polysaccharides from sea cucumber cooking liquid
摘要
Abstract
[Objective]During the processing of sea cucumbers,large amounts of cooking liquid are generated,which not only contributes to environmental pollution,but also results in the loss of valuable nutrients.This study aims to extract polysaccharides from sea cucumber cooking liquid,analyzes their physicochemical proper-ties and antioxidant activity,and establishs a scientific foundation for the utilization of these polysaccharides.[Methods]Polysaccharides were extracted using enzymatic hydrolysis combined with cetylpyridinium chlor-ide precipitation.The basic components of the polysaccharides was determined using the Kjeldahl method,phenol-sulfuric acid method,high-temperature ashing method,and barium chloride precipitation method.Struc-tural characteristics were analyzed via high-performance liquid chromatography,Fourier-transform infrared spectroscopy,differential scanning calorimetry(DSC),and scanning electron microscopy(SEM).In vitro anti-oxidant activity was evaluated by measuring 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)radical(ABTS+),and hydroxyl radical(·OH)scavenging capacities.[Results]The polysaccharides contained(34.92±0.16)％total sugar,(16.31±0.04)％protein,(10.49±0.11)％ash,and(22.85±0.09)％sulfate.The monosaccharide composition(mass percentage)was determined as Man∶GlcN∶GlcUA∶GalUA∶GalN∶Gal∶Fuc=36.55∶6.00∶7.39∶8.76∶1 1.02∶8.45∶23.83.DSC analysis revealed an endothermic peak at 176.34℃(enthalpy:114.69 J/g)and an exothermic peak at 232.32℃(enthalpy:108.49 J/g),respectively.SEM images showed a loose honeycomb-like structure at 200× magnification and intact surfaces with protrusions at 5 000× magnification,respectively.At 4 mg/mL,the DPPH radical scavenging rate reached 93.97％,while ABTS+and·OH scavenging rates at 2 mg/mL were 91.12％and 65.49％,respectively.The IC50 values for DPPH,ABTS+,and·OH scavenging were 1.65,2.09,and 2.12 mg/mL,respectively.[Conclusion]Sea cucumber cooking liquid polysaccharides are polysaccharides composed of seven monosaccharides:mannose,glucosamine,glucuronic acid,galacturonic acid,galactosamine,galactose,and fucose.Among them,mannose has the highest proportion,followed by fucose.The polysacchar-ides exhibit strong thermal stability and significant antioxidant activity in vitro,demonstrating promising poten-tial for development as functional food ingredients.关键词
海参蒸煮液/多糖/理化性质/抗氧化活性Key words
sea cucumber cooking liquid/polysaccharides/physicochemical properties/antioxidant activity分类
农业科技引用本文复制引用
李海漫,耿彤,秦语博,宋倬然,秦娟,赵前程,李莹..海参蒸煮液多糖的理化性质及抗氧化活性分析[J].渔业研究,2025,47(4):451-459,9.基金项目
辽宁省科技厅自然科学基金面上项目(2023-MS-283) （2023-MS-283）
辽宁省教育厅面上项目(JYTMS20230484) （JYTMS20230484）
