| Sea cucumbers are invertebrates of the echinoderms,sea cucumbers.The sea cucumber has high protein content and low fat content,and contains multiple functional ingredients It has health care effects such as delaying aging,preventing and improving various diseases,and has high value in both medical and dietary therapy.The common sea cucumbers in the market are mostly blue,and occasionally white sea cucumbers,but recently a kind of purple sea cucumber is found,which is rare.In order to explore the superior value of purple sea cucumber,and to provide a reasonable market positioning,this thesis takes two types of green ang purple sea cucumber,Apostichopus japonicus as research objects.To study the conventional chemical and nutrient components,immune enzyme activities,pigment components,and established the determination method of astaxanthin in the sea cucumber,which was toanalyze the value of the two types of sea cucumbers.1.In this study,the Kjeldahl method was used to determine the protein,the Soxhlet extraction method was used to determine the crude fat,the phenol sulfate method was used to determine the total sugar,the 3,5-dinitrosalicylic acid colorimetric method was used to determine the reducing sugar,and the GC-MS method was used to determine the fatty acids Pre-derivative HPLC method for determination of amino acids.Study the difference between the chemical and nutritional components of the two kinds of sea cucumbers.The results show that the protein and crude fat content of purple sea cucumber is 50.04% and 2.37%,and the protein and crude fat content of green sea cucumber is 47.37% and 2.80%,respectively.The characteristic of "high protein and low fat" in purple sea cucumber is more remarkable.The content of water-soluble total sugar(4.39%)in purple sea cucumber is lower than that of green sea cucumber(5.09%),and the difference is very significant,but from the point of view of the total polysaccharide content,purple sea cucumber(2.81%)is higher than green sea cucumber(2.65%).Analysis of the amino acid composition of the two kinds of sea cucumbers shows that the total amino acid content of the green sea cucumber is 41.90 g / 100 g,and the purple sea cucumber is 49.05 g / 100 g.Both are rich in essential amino acids.The protein analysis of the two seacucumbers is based on the protein evaluation model.It is a high-quality protein with high nutritional value.From the analysis results of fatty acids,the fatty acid composition of the two kinds of sea cucumbers is different.The SFA of purple sea cucumber accounts for a large proportion of the total fatty acids,and the green sea cucumber has a large proportion of PUFA.The results of mineral elements show that the content of the constant elements K,Na,Ca,Mg,and P in the body wall of the two kinds of sea cucumbers is high,and the content of the constant elements in the purple sea cucumber is higher than that of the green sea cucumber.And the trace elements such as Fe and Zn,the content of green sea cucumber is higher than that of purple sea cucumber.2.In this study,an enzyme kit was used to measure enzyme activity.Comparing the differences in the immune enzyme activities of the two kinds of sea cucumbers,the results show that the activity of alkaline phosphatase and catalase of the sea cucumber is 1.89 U /gpro and 33.11 U / mgpro,which is higher than the 1.43 U / gpro and 25.61 U / mgpro of purple sea cucumber.And the difference is significant(P < 0.05)of the four immune enzymes superoxide dismutase,catalase,acid phosphatase,acid phosphatase activity of green sea cucumber are higher than purple sea cucumber,Indicating that the non-specific immune function of green sea cucumber is better than that of purple sea cucumber.3.Response surface experiment to optimize the optimal extraction conditions of astaxanthin in sea cucumber,the response surface results show that the best extraction process of astaxanthin in sea cucumber is: using dichloromethane as the extraction reagent,and the ratio of material to liquid is 1: 51.58,The extraction temperature is 37.47 ?,the extraction time is 80 min,and the number of extractions is 2 times.According to the actual situation,the optimal process conditions are adjusted as follows: the extraction reagent is dichloromethane,the extraction frequency is 2 times,the extraction time is 80 min,the material-liquid ratio is 1 : 52,and the extraction temperature is 37.5 ?.The astaxanthin of green sea cucumber,Apostichopus japonicus measured at this condition was 54.34 ?g / g and the astaxanthin of puple sea cucumber,Apostichopus japonicus was 78.92 ?g / g.4.In this study,the main pigment components of two kinds of sea cucumber were studied by organic reagent extraction combined with high performance liquidchromatography.The results showed that the content of astaxanthin,melanin,lutein and?-carotene in the purple sea cucumbers was higher than that of the green sea cucumbers.The difference in the content of vegan,lutein and ?-carotene is extremely significant(P<0.01),and the difference in the content of melanin is significant(P <0.05).The experimental results show that astaxanthin is the main pigment component in the body wall of sea cucumber.It is 78.92 ?g / g in purple sea cucumber,significantly higher than it of green sea cucumber which is 54.34 ?g/g. |
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