Evaluation Of The Processing Techniques And Studies On Active Substances From Offal Of Sea Cucumber

Sea cucumber is a traditional and costful tonic food in China, which contains multi-kindsof bioactive components. We made a systemic study on five representative methods ofprocessing technology， the chemical component of sea cucumber offal, separation,purification, chemical component, structure and moisture-preserving, antioxidation,antifungal and antitumor bioactivity determination of polysaccharide and other chemicalcomponent in sea cucumbers offal. The results would provide theoretical basis, socialmeaning and scientific foundation for development and exploitation of sea cucumber offal,also for quality assessment and processing technology choice of sea cucumber products.â‘´The results, which obtained from the study on five representative methods ofprocessing techniques in sea cucumber, were shown as following. All the five methodsbrought about the loss of dry matter. The loss ratio of dry matter was different in all the fivemethods of processing technique. The loss ratio was the maximal in the processing techniqueof double-distilled water cooking followed by sun drying, which was47.67%, and then3.5%sodium chloride solution cooking followed by sun drying36.00%, vacuum freeze-drying13.12%, hot air drying11.13%, it was minimal and10.65%in sun drying. All the fivemethods of processing technique caused the loss of ash, mineral matters, crude protein, crudepolysaccharide, total saponin, fatty acids and amino acids, but the processing techniquesseparately effected on ash, mineral matters, crude protein, crude polysaccharide, total saponin,fatty acids and amino acids of the dried products. The best processing technique was differentwith the different chemical component of sea cucumber in five methods of processingtechnique. In terms of crude protein, the processing technique of double-distilled watercooking followed by sun drying was the best in five methods, and then3.5%sodium chloridesolution cooking followed by sun drying, hot air drying, vacuum freeze-drying and sun drying.For crude polysaccharide, total saponin, mineral and so on, which had wide active substanceand easily lost in the processing, the processing technique of sun drying was the best in fivemethods, hot air drying and vacuum freeze-drying took secondly, and the processingtechnique of water cooking was worst in five methods of processing technique. According tothe component and content of fatty acids, hot air drying> vacuum freeze-drying> sun drying>double-distilled water cooking followed by sun drying>3.5%sodium chloride solutioncooking followed by sun drying. As far as essential amino acids and total amino acid concerned, hot air drying> vacuum freeze-drying> double-distilled water cooking followedby sun drying> sun drying>3.5%sodium chloride solution cooking followed by sun drying.According to the product appearance, the processing technique of cooking was the best andthe product of sea cucumber only shrank,⑵The sea cucumber offal, which produced by double-distilled water cooking followedby sun drying and3.5%sodium chloride solution cooking followed by sun drying, containedmulti-nutrition and active substance, which included protein, polysaccharide, saponin, fattyacids, amino acids, mineral, and so on. The sea cucumber offal had high and potential value ofdevelopment and exploitation, and then could exploit the offal.⑶The results, which obtained from the study on polysaccharide from offal of boilingsea cucumbers, were shown as following. The polysaccharide was acidic polysaccharide ofsea cucumbers. The molecular weight was12,000~16,000. The amino sugar, uronic acid andsulfate of polysaccharide were4.98%,9.68%and21.09%, respectively. The monosaccharidescomposition of polysaccharide indicated that monosaccharide was Man, GlcUA, Gal and Fucand so on, and then Fuc content was the most abundant in all monosaccharides. The sulfatesubstitutions were mainly2,4-di OSO3-, also with partially4-OSO3-, as well the sulfatesubstitutions positions were C-4position of fucose residues or C-4position of galactosamineresidues. When the concentration of acidic polysaccharide was3.3mg/mL, the ratioscavenging OH was44.42%in vitro, When the concentration of acidic polysaccharide was16mg/L, the ratio of scavenging superoxide radicals was73.68%in vitro. When theconcentration of acidic polysaccharide was2mg/mL, the ratio of inhibition HeLa Cell was73.68%in vitro.â‘·The n-BuOH extraction, which were extracted from the rest of offal deposited byethanol, demonstrated antioxidation and tumour inhibition in vitro. When the concentration ofn-BuOH extraction was3.3mg/mL, the ratio scavenging OH was24.35%in vitro, When theconcentration of n-BuOH extraction was1.4mg/L, the ratio of scavenging superoxideradicals was91.23%in vitro. When the concentration of n-BuOH extraction was20mg/mL,the ratio of inhibition HeLa Cell was12.49%in vitro. And then the n-BuOH extraction wereseparated and purified to afford8monomers. Compound1:2,4-Dihydroxy-5-methyl-1,3-azine, Compound2:2,4-Dihydroxy-1,3-Diazine, Compound3:2-hydroxy-1,2,3-propanetricarboxylic acid, Compound4:3-O-[β-D-quinovopranosyl-(1â†'2)-4-O-sodiumsulfatesulfate-β-D-xylopranosyl]-holosta-9(11)-ene-3β,12α,17α-triol, Compound5:4,4,8-trimethyl-hexahydrobenzofuran-2-en-methanol, Compound6:2,4-dimethyl benzoate, Compound7:2- (5-oxocyclopent-1-en)-acetate, Compound8:3-O-β-D-glucopranosyl-24-γ-ethyl-cholesterol.And then compound1,2and8were firstly obtained from the offal of sea cucumber.