一种富含精氨酸、赖氨酸的牡蛎片制备工艺

Preparation Technology of Oyster Tablets Containing Arginine and Lysine

以山东半岛威海市乳山市的新鲜牡蛎为原料进行酶解,工艺条件为:料液比1∶3 (g/mL)、加酶量4 000 U/g、温度45℃、时间3 h。利用高效液相色谱法检测精氨酸、赖氨酸含量,分别为1.46 g/100 g和2.41 g/100 g,大幅提升了牡蛎中精氨酸和赖氨酸的提取率,是原料含量的20倍。牡蛎液经过酶解后,冷冻干燥、加入辅料、压片。此次试验制成的牡蛎片富含精氨酸、赖氨酸,是一种营养丰富、易吸收、可促进微循环的功能性食品。

Based on Rushan City of Weihai, Shandong peninsula fresh oysters as raw material, the method of enzymatic hydrolysis adopted, condition was as follows: material liquid ratio of 1∶3(g/mL), plus enzyme amount of 4 000 U/g, temperature of 45 ℃, and time for 3 h. The contents of arginine and lysine were determined by HPLC were 1.46 g/100 g and 2.41 g/100 g, respectively, which greatly improved the extraction rate of arginine and lysine from oysters, 20 times higher than that of raw materials. Oyster liquid after enzymatic hydrolysis, freeze drying, adding excipients, and pressure tablets was conducted. The oyster slice was rich in arginine and amino acid, and was a kind of functional food, which was rich in nutrition and easy to be absorbed, and could promote microcirculation.