酶解法制备的鱿鱼墨黑色素鉴定及理化性质

Identification and Physico-chemical Properties of Squid Melanin from Squid Ink by Enzymatic Hydrolysis

测定酶解法制备的鱿鱼墨黑色素紫外、红外吸收光谱特征,并研究其溶解性、酸碱稳定性、光稳定性、热稳定性理化性质。结果表明:酶解法制备的鱿鱼墨黑色素在紫外区220 nm有特征吸收,红外光谱最强峰在1 617.36 cm-1处,有典型的黑色素红外吸收特点。鱿鱼黑色素具有碱溶酸沉溶解特性,在pH大于9.0条件下色残率高。在自然光下稳定性高,自然光照120 min的色残率为对照的96%以上(P>0.05),而紫外光照30 min后色残率降至52.1%。低温下加热稳定性高,65℃加热30 min时色残率为对照的95.4%。

The paper determinated the ultra-visible and IR spectrums of squid melanin from squid ink by enzymatic hydrolysis and researched it’s solubility,stability in acid and alkali medium,stability in light and heat conditions.Results showed squid melanin had spectic absorption in 220 nm and had typical absorption characteristics of melanin in IR spectrum.The melanin dissolved in alkali,but precipitated in acid and kept high color residual rate above pH value 9.0,its color residual rate was 96% compared with contr...