Study On The Extraction And Antioxidant Activity Of Polysaccharide From Misgurnus Anguillicaudatus

Loach is a rich source of protein,amino acids,minerals,unsaturated fatty acids and variety activity material.It is a popular aquatic food.The fish is fresh and delicious,with medicinal effects.Our country is mainly used for 1 family or restaurant cooking.The development of deep processing is less and the added value of products is low,which restricts the development of loach industry.This study was based on the basic analysis and evaluation of the nutritional composition of loach,the extraction process of polysaccharide in the loach is discussed and optimized,the application and Study on its antioxidant properties and antioxidant applications,as the exploratory research for the comprehensive development and utilization of loach.The main research contents and results are as follows:(1)Analysis and evaluation of the basic nutritional composition of loach:Loach muscle water content of 75.2%in protein content of 16.3%,fat and ash content of 4%,3%.Detected a total 18 kinds of amino acids,total amino acid content of 61.53%,which must be amino acid content in 24.56%.Mineral content of the highest content of calcium,up to 683.6 mg/100g,followed by phosphorus 490 mg/100g and potassium 262.8 mg/100g.The contents of saturated fat,unsaturated fat,monounsaturated fat and polyunsaturated fat are 1.08%,2.53%,1.16%and 1.38%respectively.Polyunsaturated fatty acids include DHA,EPA and DPA.Misgurmus anguillicaudatus polysaccharides can present in different parts of body content for 6.96%,gut-6.49%,flesh and bone content of 6.3%.(2)Study on ultrasonic extraction of polysaccharide from loach:Through a single element and orthogonal experiment study on solid-liquid ratio,ultrasonic time and effect of ultrasonic power on the extraction of polysaccharide from Loach,determine the best extraction process.Experimental results show that the optimum extraction process of polysaccharide from Loach as a liquid than 1:20 power 100 w,ultrasonic,ultrasonic time 20 min,misgurnus anguillicaudatus polysaccharides extraction volume is 2.79%.(3)Study on extraction of polysaccharide from loach by ultrasonic coenzyme.With the addition of enzymes,enzyme,enzyme temperature was the single factor,the ultrasonic extraction process of polysaccharide loach,on the basis of single factor experiment was carried out on the screening of enzyme.Enzymatic hydrolysis technology was optimized by using response surface optimization method,to obtain the optimum conditions of polysaccharide by ultrasonic method.The optimal conditions for extracting polysacchafide from loach by ultrasonic enzyme were 50?,neutral protease added volume 5%,enzyme solutions time 6 h.In this condition,the polysaccharide extraction amount was 5.37%,the extraction yield of 77.16%.(4)Study on antioxidative activity of polysaccharide from Loach:by in vitro experiments to hydroxyl radical scavenging,superoxide anion scavenging,and for indicators such as consumption of H202,study on antioxidative activity of polysaccharide from Loach.The results showed that the loach polysaccharide has stronger antioxidant ability,to hydroxyl free radicals,superoxide anion and hydrogen peroxide have clearance ability,including hydroxyl free radicals and hydrogen peroxide removal capacity is close to Vc removal ability,the highest reached 73.38%and 88.22%respectively,to the ultra oxygen anion removal ability has reached 57.99%,total antioxidant capacity of 8.42 unit/mL.(5)Study on the antioxidant effects of misgurnus anguillicaudatus polysaccharides on edible oil:edible lard and rapeseed oil and soybean oil substrates,POV as index,Schaal oven method study of misgurnus anguillicaudatus polysaccharides on antioxidant properties of oil.The results showed that 0.2%of loach polysaccharide on lard and rapeseed oil and soybean oil have antioxidant effect.Loach polysaccharide on antioxidation of lard and ascorbic acid was weaker than that of TBHQ,but stronger than citric acid.Loach polysaccharide on oil antioxidant effect was effected relationship.Loach polysaccharide and TBHQ,ascorbic acid and citric acid compound with using the oxidation resistance of lard synergies effect.