穆杨,李慧,张弘知,王思宇,浦孟宣,马骁,韦欣,孙颖颖

• 1:江苏海洋大学
• 2:江苏省海洋生物资源与环境重点实验室
• 3:江苏海洋大学
• 4:江苏省海洋生物产业技术协同创新中心

摘要(Abstract)：

糖脂是海藻中存在的一类多活性化合物，为探明其在食品中的应用潜力，文章采用单因素试验和响应面试验分析了料液比、提取温度、甲醇体积分数和提取时间对糖脂得率的影响。进一步分析了糖脂及其液液萃取分离组分对黑鱼鱼片的保鲜作用。结果表明，当料液比、提取温度、甲醇体积分数和提取时间分别为1∶25、66℃、70%、2.5 h时，糖脂含量最大，为69.96 mg/g。通过测定黑鱼鱼片的电导率、pH值、菌落总数、硫代巴比妥酸(TBA)值和挥发性盐基氮(TVB-N)值等理化指标，以及回复性、弹性和硬度等质构指标，发现1%糖脂处理组(糖脂提取物的乙酸乙酯和正丁醇液液萃取分离组分)能较好地抑制微生物的生长繁殖，降低TBA值和TVB-N值的增长速率，显著保持鱼片的质构性能，黑鱼鱼片的保鲜期对比对照组延长了4 d。该研究为掌状红皮藻糖脂的制备和新型保鲜剂的开发提供了技术参考。

关键词(KeyWords)： 提取工艺;糖脂;掌状红皮藻;保鲜

Abstract:

Keywords:

基金项目(Foundation): 江苏省自然科学研究面上项目(BK20211353);; 连云港市科技项目重点研发计划(CG2226)

作者(Author): 穆杨,李慧,张弘知,王思宇,浦孟宣,马骁,韦欣,孙颖颖

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