摘要
近年来随着泥鳅养殖及产业化的快速发展,泥鳅资源的开发和高值化利用已成为研究热点。泥鳅是一种含有丰富优质蛋白、脂肪酸以及微量元素的营养健康食品,具备多种保健功能和药用价值,其中泥鳅多糖是从泥鳅中提取得到的一种游离中性多糖,具有耐缺氧、抗肿瘤、抗氧化、调节免疫、降血糖、抗炎等功能。本文主要综述了泥鳅多糖的制备方法、分离提纯方法、结构表征、生物活性、精深加工等方面的研究进展,旨在为泥鳅多糖的高值化利用提供一些理论基础,为泥鳅产业链的快速发展提供新的方向。
In recent years,with the rapidly development of Misgurnus anguilanguillicaudatus breeding and industrialization,the development and high-value research of Misgurnus anguilanguillicaudatus resources has become a hot spot.Misgurnus anguilanguillicaudatus is a kind of nutritious and healthy food rich in high quality protein,fatty acids and trace elements,and has a variety of health function and medicinal value.The Misgurnus anguilanguillicaudatus polysaccharide is a kind of free neutral polysaccharide extracted from Misgurnus anguilanguillicaudatus,which plays an important role in anti-hypoxia,anti-tumor,anti-oxidation,immune regulation,hypoglycemi and anti-inflammatory.This paper summarized the preparation methods,separation and purification method,structure characterization,biological activity research,and the development of deep processing products of Misgurnus anguilanguillicaudatus polysaccharide,in order to provide theoretical basis for the high-value utilization of Misgurnus anguilanguillicaudatus polysaccharide,and provide new prospects and directions for promoting the healthy development of Misgurnus anguilanguillicaudatus industry.
作者
韩淙琳
刘珈铭
李茜
张民
HAN Cong-Lin;LIU Jia-Ming;LI Qian;ZHANG Min(College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300392,China;China-Russia Agricultural Products Processwing Joint Laboratory,Tianjin 300392,China;State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第11期4411-4419,共9页
Journal of Food Safety and Quality
基金
国家万人计划项目(18PTZWHZ00080)
天津市自然科学基金项目(18JCZDJC34200)。
关键词
泥鳅多糖
分离纯化
生物活性
精深加工
Misgurnus anguilanguillicaudatus polysaccharide
separation and purification
bioactivity
deep processing
作者简介
通信作者:李茜,博士,讲师,主要研究方向为食品科学与工程。E-mail:limengqia@163.com;通信作者:张民,博士,教授,主要研究方向为食品科学与工程。E-mail:zm0102@tust.edu.cn;韩淙琳,硕士,主要研究方向为食品科学与营养。E-mail:18722212017@163.com。
