巢脾多糖脱蛋白工艺优化及其对油脂抗氧化活性的研究

Optimization of deproteinized technology and anti-lipid peroxidation activity of polysaccharide from honeybee comb

本实验旨在对蜜蜂巢脾多糖(HCP)脱蛋白工艺进行优化,并分析其对食用油脂抗氧化作用,为HCP的开发利用提供理论依据。以蛋白脱除率和多糖损失率为指标,比较Sevage法、酶法和酶法-Sevage法对蜜蜂巢脾粗多糖中的蛋白脱除效果,并通过正交实验优化工艺。结果表明酶-Sevage法脱蛋白效果优于其它脱除方法,最优工艺参数为:木瓜蛋白酶添加量为2%,酶解温度为60℃,酶解时间为3 h,联用Sevage法脱蛋白2次,蛋白脱除率可达90.60%,多糖损失率20.36%。以过氧化值为指标,采用Schaal烘箱法分析HCP在菜籽油、大豆油、猪油体系中的抗氧化活性,研究结果表明:HCP在菜籽油及大豆油中抗氧化效果不明显,而在猪油中表现出较好的抗氧化效果,HCP添加量达到0.08%时,POV值比空白对照组降低了17.14 meg/g。

In order to provide theory base for further development of honeybee comb polysaccharide （HCP）, the process of deproteinization from HCP was optimized, and the antioxidant activity on edible fats was investigated. The efficiency of deproteinization with different methods such as Sevage, enzyme,and enzyme-Sevage method was evaluated in terms of the ratio of protein removal from HCP and polysaecharide loss, and the optimal conditions were determined by single factor experiment and orthogonal analysis.The result showed that enzyme-Sevage method with higher efficiency of deproteinization was better than others.The optimal conditions of deproteinization were：enzyme usage of 2% ,temperature of 60 -C ,time of 3 b, after 2 times of Sevage deproteinization, the ratio of deproteirlization and polysaceharide loss were 90.60% and 20.36% , respectively. Using peroxide value （POV）as evaluation index, the antioxidant effects of HCP on edible oils and fats were evaluated by Schaal oven method.The results showed that the antioxidant effect of HCP on rapeseed oil and soybean oil was not obvious, but showed better effect on lard oil.As the addition of HCP reached to 0.08% , the POV value decreased by 17.14 meg/g compared with the blank group.