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当前位置: 首页 > 文章 > 不同处理方式对红肉中N-羟乙酰神经氨酸解离的影响 肉类研究 2015,29 (12) 52-57
Position: Home > Articles > Effects of Different Treatments on N-glycolylneuraminic Acid Dissociation in Red Meat MEAT RESEARCH 2015,29 (12) 52-57

不同处理方式对红肉中N-羟乙酰神经氨酸解离的影响

作  者：
蒋芸;付浩;冯昌雨;吴剑荣
单  位：
江南大学生物工程学院糖化学与生物技术教育部重点实验室
关键词：
红肉;N-羟乙酰神经氨酸;N-乙酰神经氨酸;唾液酸
摘  要：
应用不同方法处理红肉(猪肉与牛肉),研究能够有效解离红肉中N-羟乙酰神经氨酸(N-glycolylneuraminic acid,Neu5Gc)的预处理方式。将红肉通过水煮、微波加热和有机酸腌制等不同方式进行处理,利用酸水解法释放红肉中的两种唾液酸成分Neu5Gc和N-乙酰神经氨酸(N-acetylneuraminic acid,Neu5Ac),经1,2-二氨基-4,5-亚甲基二氧苯(1,2-diamino-4,5-methylenedioxybenzene,DMB)衍生化后用高效液相色谱检测其含量;另外还采用β-半乳糖苷酶水解红肉,再测定水解液中的Neu5Gc和Neu5Ac。结果表明:沸水浴处理红肉后其Neu5Gc和Neu5Ac都有一定程度的解离,水煮时间越长,红肉中Neu5Gc和Neu5Ac解离效果越好,且猪肉中的Neu5Gc相比牛肉的更容易水煮解离。采用微波炉高温处理红肉也能够解离Neu5Gc,但是解离率不超过70.0%,且处理时间影响较小;而Neu5Ac的解离率都低于Neu5Gc。红肉通过不同的弱有机酸腌制处理后Neu5Gc和Neu5Ac解离率差别不大,且醋酸腌制处理后Neu5Gc解离效果较好。另外,β-半乳糖苷酶能有效解离猪肉中Neu5Gc,水解时间越长,解离率越高。对于牛肉,Neu5Gc解离率最高为84.0%,解离效果不如猪肉。
译  名：
Effects of Different Treatments on N-glycolylneuraminic Acid Dissociation in Red Meat
作  者：
JIANG Yun;FU Hao;FENG Changyu;WU Jianrong;Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education,School of Biotechnology, Jiangnan University;
关键词：
red meat;;N-glycolylneuraminic acid;;N-acetylneuraminic acid;;sialic acid
摘  要：
In this work, different approaches were tested to find the most efficient one to remove n-glycolylneuraminic acid(Neu5Gc) from red meat(pork and beef). The red meats were treated with cooking in hot water, heating by microwave oven and pickling with organic acid. Then the residual Neu5 Gc and N-acetylneuraminic acid(Neu5Ac) in the red meat was liberated with acetic acid and determined by high performance liquid chromatography(HPLC) after 1,2-diamino-4,5-methene-dioxy benzene(DMB) derivatization. In addition, the red meat was hydrolyzed by β-galactosidase and the hydrolysate was determined for Neu5 Gc and Neu5 Ac. As a result, treatment with boiling water could remove both Neu5 Gc and Neu5 Ac to some extent. They could be removed more effectively with longer-term treatment by boiling water and the Neu5 Gc in pork was easier to remove than that in beef. Microwave heating could also remove the Neu5 Gc in red meat, while the dissociation rate was lower than 70.0% and the treatment time had no significant influence. The dissociation rate of Neu5 Ac was lower than that of Neu5 Gc. After pickling with different organic acids, the dissociation rate of Neu5 Gc and Neu5 Ac in red meat showed no difference and the treatment with acetic acid could work better for Neu5 Gc removal. In addition, hydrolysis by β-galactosidase could remove the Neu5 Gc in pork more efficiently. The longer the hydrolysis time was, the higher the dissociation rate of Neu5 Gc was. With regard to beef, the highest dissociation rate was only 84.0%, which was lower than that in pork.

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