海参水煮液多糖和脂肪酸组成的分析

Composition Analysis of Polysaccharides and Fatty Acids in Sea Cucumber Cooking Water

为促进海参加工废液的再利用,对海参水煮液中的多糖和脂肪酸进行研究。1-苯基-3-甲基-5-吡唑啉酮（PMP）柱前衍生化后HPLC-PDA-MSn分析海参水煮液多糖的酸降解产物,确定主要组成单糖为Man,Fuc,Glc和Gal,其中Man,Fuc含量相对较高;并根据检测到的二糖Glc A-（1→3）-Gal N推测海参水煮液中存在海参硫酸软骨素（f CS）。采用GC-MS分析海参水煮液中的脂肪酸组成,检出饱和脂肪酸9种,相对百分比含量为27%~34%;单不饱和脂肪酸11种,相对百分比含量为44%~55%;多不饱和脂肪酸8种,相对百分比含量为17%~20%。较为全面深入的提供了海参水煮液中多糖组成和脂肪酸组成的信息,有助于这一加工副产物的开发利用。

In order to promote the re-utilization of sea cucumber cooking water, its composition of polysaccharides and fatty acids was studied. 1-phenyl-3-methyl-5-pyrazolone（PMP） derivatization followed by HPLC-PDA-MSn analysis was applied to detect the acid hydrolysates of polysaccharides in sea cucumber cooking water. The results showed that the polysaccharides mainly contained Man, Fuc, Glc, and Gal, while Man and Fuc were the major component monosaccharides. The existence of chondroitin sulfate（f CS） in the sea cucumber cooking water was confirmed on the basis of the detected disaccharide, Glc A-（1→3）-Gal N. Fatty acid composition was analyzed by GC-MS. 9 saturated fatty acids were found and made up 27%~34% of the total fatty acids, 11 monounsaturated fatty acids were detected with a total percentage of 44%~55%, and 8 polyunsaturated fatty acids were observed with 17%~20%. This research provided comprehensive information of polysaccharides and fatty acids in sea cucumber cooking water, and help to exploit and re-utilize this processing by-product.