摘要
以鱿鱼眼中提取的透明质酸为原料,以相对分子质量为指标,选取物理和化学方法降解透明质酸,研究不同降解工艺对产物相对分子质量的影响,得到了透明质酸降解的最适条件:采用H2O2和抗坏血酸结合的方法降解透明质酸,H2O2和抗坏血酸的最佳物质的量的比为3:1、pH4.0、反应时间15min、反应温度50℃,透明质酸的相对分子质量可降解到5433。
Hyaluronic acid （HA） is a unique acidic mucopolysaccharide with multiple physiological functions so that it is widely applied in the fields of medicine and food due to its various molecular weights. Squid eyes were used as raw materials to study degradation condition of HA through physical and chemical methods. Molecular weight was used as the index to evaluate degradation condition. Results indicated that HA could be effectively degraded by a combinatorial method of hydrogen peroxide and ascorbic acid. The optimal degradation condition was 3：1 of mole ratio between hydrogen peroxide and ascorbic acid, pH 4.0, 15 min of reaction time, 50 ℃ of reaction temperature. The molecular weight of HA could be degraded to 5433 under this optimal condition.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第24期238-241,共4页
Food Science
基金
农业部“948”项目(2006G-41)
浙江省新苗人才计划项目(2008R40G2070044)
关键词
鱿鱼眼
透明质酸
降解
相对分子质量
quid eyes
hyaluronic acid
degradation
molecular weight
作者简介
王菁（1987-），女，本科生，研究方向为海洋生物资源的综合利用。E-mail：wangjinggreat@gmail．com。
通讯作者：杨文鸽（1966-），女，教授，博士，研究方向为水产品加工与高值化利用。E-mail：yangwene@nbu．edu．cn
