鱼皮胶原肽的制备及其品质分析

Preparation and Quality Analysis of Fish Small Molecule Collagen Peptide

以鱼皮为原料,经过SCAU胶原蛋白酶解、微滤、超滤和冷冻干燥后制备胶原肽。酶解鱼皮最优条件为加酶量0.2 mL/g鱼皮,水解时间5 h,水解温度55℃,pH值6.0。理化分析表明,该胶原肽总氮含量为15.4%,灰分含量为0.1%,水分为1.1%,铅和镉含量均小于0.02 mg/kg,总砷和铬含量均小于0.1 mg/kg,总汞含量小于0.02 mg/kg。相对分子质量小于10000 Da的胶原肽所占比例为100%,胶原肽的相对分子量小于5000 Da,主要集中于1879.0,1609.7,1387.5 Da,羟脯氨酸含量为8.46%。

The collagen peptides were prepared after SCAU collagen enzymatic hydrolysis,microfiltration,ultrafiltration,and freeze-drying.The optimal conditions for enzylysis was 0.2 mL/g,hydrolysis time 5 h,hydrolysis temperature 55℃and pH 6.0.Physical ochemical analysis showed that the collagen peptide contained 15.4%total nitrogen,0.1%ash,1.1%water,both lead and cadmium content less than 0.02 mg/kg,total arsenic and chromium content less than 0.1 mg/kg,total mercury content less than 0.02 mg/kg.The proportion of collagen peptides with relative molecular mass less than 10000 Da was 100%,and the relative molecular weight of collagen peptides less than 5000 Da,was mainly concentrated in the 1879.0,1609.7,1387.5 Da,hydroxyproline content of 8.46%.