文献类型：期刊文献

中文题名：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

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

作者：左格格[1];钟赛意[1,2,3];陈菁[1];徐敏凤[1];陈建平[1];李瑞[1];刘晓菲[1];宋兵兵[1];贾学静[1]

机构：[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

年份：2022

卷号：43

期号：24

起止页码：67

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、CSCD2021_2022、EI(收录号：20230313386913)、Scopus、北大核心、CSCD、北大核心2020

基金：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)。

语种：中文

中文关键词：罗非鱼;副产物;硫酸软骨素;理化性质;结构表征

外文关键词：tilapia;by-products;chondroitin sulfate;physicochemical properties;structural identification

中文摘要：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。

外文摘要：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 numberaverage 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.