基于主要化学成分变化建立的海参自溶评价指标

Establishment of evaluation indicators for autolysis of sea cucumber based on alteration in main chemical compositions

采用环境因子紫外线诱导海参自溶,在考察温度、pH、NaCl质量浓度和液料比对海参自溶过程中主要化学成分变化的影响的基础上,建立了海参自溶的评价指标。在海参体壁自溶过程中,三氯乙酸(TCA)可溶性寡肽的溶出率显著提高,且受温度、pH和液料比的影响;对于海参肠的自溶,还原糖和TCA可溶性寡肽的溶出率均显著提高,同样受温度、pH和液料比的影响。因此,建立海参体壁自溶过程的评价指标为TCA可溶性寡肽的溶出率,建立海参肠自溶过程的评价指标为TCA可溶性寡肽及还原糖的溶出率。

The autolysis of sea cucumber induced by UV irradiation was investigated. The effects of temperature, pH, NaC1 concentration and the ratio of liquid to homogenate on the alteration of the main chemical compositions were also studied when the evaluation indicators for autolysis of sea cucumber were established. The results showed that the content of TCA-soluble oligopeptide was increased obviously during the autolysis of body wall, which was affected by temperature, pH and the ratio of liquid to homogenate. In addition, both the release of reducing sugar and TCA-soluble oligopeptide were increased greatly in the process of guts autolysis, which was also affected by those factors mentioned above. Thus, the content of TCA-soluble oligopeptide was established as the evaluation indicator for the autolysis process of body wall. The release of reducing sugar and TCA-soluble oligopeptide were used as the evaluation indicators for the autolysis of guts.