中国食品添加剂2026，Vol.37Issue(9)：85-91,7.DOI:10.19804/j.issn1006-2513.2026.9.010
海参肽酒的功能特性及其稳定性研究
Study on functional characteristics and stability of sea cucumber peptide wine
向诗银 1石万银 1崔灵敏 1赵润 1朱教胜 1王喆 1杨强 1徐剑1
作者信息
- 1. 劲牌有限公司中药保健食品质量与安全湖北省重点实验室,黄石 435100
- 折叠
摘要
Abstract
To explore the functional properties and stability of sea cucumber peptide wine,a 38%alcohol by volume(ABV)clear and translucent peptide wine was prepared through filtration and aging.A zebrafish model system was utilized to evaluate the wine's biological activities(osteoprotective and antioxidant effects),while its physicochemical stability was monitored under various environmental conditions during an accelerated 90-day storage period.Parameters including peptide content,color difference,pH,and electrical conductivity were systematically tracked.The results demonstrated that the sea cucumber peptide wine significantly increased bone mineral density in zebrafish at a concentration of 100 μg/mL(P<0.001).Furthermore,at concentrations of 1.25,0.625,and 0.3125 μg/mL,the wine effectively alleviated oxidative stress injury by significantly increasing total superoxide dismutase(T-SOD)activity and reducing malondialdehyde(MDA)content(P<0.05).Regarding stability,the peptide content exhibited a downward trend across all storage conditions;however,the degradation rate at room temperature was exceptionally low(only 1.7%).Total color difference was positively correlated with storage temperature.While both pH and electrical conductivity decreased over time under all conditions,low-temperature storage minimized pH variations(3.27%change)but resulted in a sharp 33.48%decrease in conductivity.This study comprehensively elucidated the biological efficacy and stability profiles of sea cucumber peptide wine,providing critical data and a scientific foundation for its commercial industrialization,shelf-life management,and quality control.关键词
海参多肽/酒/氧化应激/改善骨密度/稳定性Key words
sea cucumber peptide/wine/oxidative stress/bone mineral density improvement/stability分类
轻工纺织引用本文复制引用
向诗银,石万银,崔灵敏,赵润,朱教胜,王喆,杨强,徐剑..海参肽酒的功能特性及其稳定性研究[J].中国食品添加剂,2026,37(9):85-91,7.
