| Ruditapes philippinarum cooking liquid,was the Philippines clam processed into frozen product or by-product generated in the process of dry products.Recycling of by-products of polysaccharide extraction and biological activity research,not only help to make full use of resources,reduce environmental pollution,but also enhancing the added value of the shellfish,improved the economic benefit.This paper took the Philippines clam cooking liquor as raw materials for the study,from the Philippines clam cooking liquor basic composition analysis and the polysaccharide extraction process optimization,the cooking liquor grade of ethanol precipitation polysaccharide structure and research and cooking liquor polysaccharide bioactivity study,a total of three aspects were studied,the main results were as follows:(1)Philippines clam cooking liquor polysaccharide extraction process optimization,total sugar and polysaccharide extraction rate as the evaluation index,solid content,protein removal process and alcohol sink conditions on the influence of cooking liquor polysaccharide from recycling,so as to get the best polysaccharide extraction process was: adjusted the content of soluble solids in the clam cooking liquid was 10%;used enzymatic hydrolysis to remove protein,the best conditions for enzyme solution: papain,enzyme amount 2%,p H 7.0,enzymolysis time was 4h,enzymolysis temperature was 60 ℃,enzyme solution at room temperature,after 24 h with 1:3 proportion of 95% ethanol precipitation,precipitation under the condition of the total sugar content was 83.91%,the coarse polysaccharide extraction yield could reach 18.01%.(2)In order to extract and preliminary separation of the Philippines clam.The polysaccharide components of cooking liquor,cooking liquor of enzyme solution to remove protein,20%,40%,60%,80%,different concentrations of ethanol fractional precipitation,in turn,get the coarse polysaccharide components RPCL1,RPCL2,RPCL3 and RPCL4,to calculate the purity and recovery of all parts of polysaccharide,Congo red test,infrared spectrum,differential calorimeter scans and monosaccharide composition analysis,the results showed: RPCL3 polysaccharide components of purity as high as 73.46%,recovery rate can reach 48.31%,significantly higher than that of other components;The results of RPCL1 polysaccharide composition were different from those of the other three components.The infrared spectra of the fourkinds of polysaccharides were not very different,but the results of the thermal scanning were very different,so there was a large difference in the spatial structure of the sugar chains of the polysaccharides.Four polysaccharide components were detected in the glucose(Glc)and fucose(Fuc),were not detected glucosamine(Glc N)and galactosamine hydrochloride(Gal N),including RPCL2,RPCL3 detected glucuronic acid(Glc UA),RPCL2,RPCL3,RPCL4 detected galacturonic acid(Gal UA).(3)Philippines clam cooking liquor polysaccharide on mice liver activity determination,the polysaccharide components of ethanol fractional precipitation RPCL1,RPCL2,RPCL3 and RPCL4 determination of antioxidant activity and cellular immune activity,the results showed that the Philippines clam cooking liquor the polysaccharide components of hydroxyl free radicals and DPPH scavenging capacity were gradually increased with the increase of concentration of sugar,has a dose dependent;The polysaccharide components of macrophage cell vitality measurement data determined by MTT and neutral red phagocytosis determination results it is concluded that: in addition to the total sugar,RPCL2 relative increment rate best under 150 mu g/m L,can effectively enhance the cell vitality;All the polysaccharide components at different concentrations can induce macrophages to increase their ability to consume neutral red,thus enhancing the phagocytic ability of macrophages,where RPCL1 and RPCL2 components have significant effects. |
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