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以小鼠血清中乙醇浓度为指标,对马氏珠母贝全贝肉、蒸煮液、水不溶物、提取分离的蛋白质、糖原以及牛磺酸等各组分的醒酒效果进行了探讨。实验结果表明,马氏珠母贝全贝肉、蒸煮液、糖原、牛磺酸、水不溶物及其蛋白酶解产物具有显著醒酒效果,纯蛋白及其酶解产物无醒酒作用。结论:糖原、牛磺酸为马氏珠母贝肉醒酒作用的主要功能成分,马氏珠母贝糖原浓度为0.8mg/mL时醒酒效果最佳;蛋白质对醒酒作用无贡献。
The ethanol concentration in mouse serum was taken as an indicator to study the sober effect of various components such as whole shellfish meat, cooking liquor, water insoluble matter, protein extracted, glycogen and taurine from M. jemur. The experimental results showed that the whole shellfish meat, cooking liquor, glycogen, taurine, water insolubles and their proteolytic products of Pinctada martensii had significant sober effect, and pure protein and its hydrolyzate had no sobering effect. CONCLUSION: Glycogen and taurine are the main functional components in the soda dipping effect of M. marxianus, and the sober effect is best when the concentration of Oreochromis marcesis glycogen is 0.8 mg / mL; the protein does not contribute to the sober-up effect.