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Tehnohimicheskaya Harakteristika Pecheni Lososevyh Ryb I Perspektivy Ee Ispolzovaniya PDF
Tehnohimicheskaya Harakteristika Pecheni Lososevyh Ryb I Perspektivy Ee Ispolzovaniya PDF
ÓÄÊ 664.951.014:577.15
À.È. ×åïêàñîâà, Í.Á. Àþøèí, Ì.È. Þðüåâà, Ã.È. Çàãîðîäíàÿ,
Í.Í. Êîâàëåâ*
Òèõîîêåàíñêèé íàó÷íî-èññëåäîâàòåëüñêèé ðûáîõîçÿéñòâåííûé öåíòð,
690091, ã. Âëàäèâîñòîê, ïåð. Øåâ÷åíêî, 4
ÒÅÕÍÎÕÈÌÈ×ÅÑÊÀß ÕÀÐÀÊÒÅÐÈÑÒÈÊÀ
ÏÅ×ÅÍÈ ËÎÑÎÑÅÂÛÕ ÐÛÁ È ÏÅÐÑÏÅÊÒÈÂÛ
ÅÅ ÈÑÏÎËÜÇÎÂÀÍÈß
Èññëåäîâàíà ïå÷åíü ðûá ëîñîñåâûõ ïîðîä êàê ñûðüå äëÿ ïîëó÷åíèÿ ÁÀÄ.
Äîêàçàíà âîçìîæíîñòü èñïîëüçîâàíèÿ çàìîðîæåííîé è âûñóøåííîé ïå÷åíè ëîñî-
ñåé äëÿ ïîëó÷åíèÿ êîìïëåêñà âîäîðàñòâîðèìûõ êîìïîíåíòîâ ïå÷åíè, îïðåäåëåíû
îïòèìàëüíûå óñëîâèÿ äëÿ åãî ïîëó÷åíèÿ. Ïîêàçàíà áåçîïàñíîñòü èñïîëüçîâàíèÿ
ïå÷åíè ëîñîñåé â êà÷åñòâå ñûðüÿ äëÿ ïðîèçâîäñòâà ýòîãî êîìïëåêñà ïî ìèêðîáèî-
ëîãè÷åñêèì ïîêàçàòåëÿì è ñîäåðæàíèþ òÿæåëûõ ìåòàëëîâ. Èç îáðàçöîâ çàìîðî-
æåííîé è âûñóøåííîé ïå÷åíè ïîëó÷åíû âîäîðàñòâîðèìûå êîìïëåêñû è ïîêàçàíà
èõ âûñîêàÿ àíòèîêñèäàíòíàÿ àêòèâíîñòü, à òàêæå íàëè÷èå â íèõ âûñîêîãî óðîâíÿ
öåííîé äëÿ ÷åëîâåêà ñóëüôîàìèíîêèñëîòû òàóðèíà. Âñå ýòî ïîçâîëÿåò èñïîëüçî-
âàòü ïîëó÷åííûå âîäîðàñòâîðèìûå êîìïëåêñû äëÿ ïðîèçâîäñòâà íà èõ îñíîâå áèî-
ëîãè÷åñêè àêòèâíûõ äîáàâîê ê ïèùå.
Êëþ÷åâûå ñëîâà: ëîñîñåâûå ðûáû, ïå÷åíü, áèîëîãè÷åñêè àêòèâíûå ïèùå-
âûå äîáàâêè (ÁÀÄ), àìèíîêèñëîòû, ïåïòèäû, òàóðèí.
Chepkasova A.I., Ayushin N.B., Yuryeva M.I., Zagorognaya G.I., Kova-
lev N.N. Techno-chemical characteristic of the salmon liver and perspectives of its
using // Izv. TINRO. 2009. Vol. 159. P. 325336.
The liver from some salmon fish species is investigated as a raw material for
BASF production. Possibilities are proven of frozen and dried liver using for extraction
the complex of water-soluble ingredients, and optimal conditions of this process are
determined. Using of the salmon liver for production of this complex is safe by
microbiological properties and heavy metals content. The water-soluble complex from
frozen and dried salmon liver has high antioxidant activity and high level of taurine
that allows to use the salmon liver for production of BASF.
Key words: fish liver, salmon, BASF, amino acid, peptide, taurine.
Ââåäåíèå
Îäíèì èç ìàññîâûõ îáúåêòîâ ìîðñêîãî ïðîìûñëà íà Äàëüíåì Âîñòîêå ÿâëÿ-
þòñÿ ëîñîñè. Îòõîäû èõ ïðîìûøëåííîé ïåðåðàáîòêè ïðèâëåêàþò âíèìàíèå èñ-
ñëåäîâàòåëåé êàê âîçìîæíûé èñòî÷íèê áèîëîãè÷åñêè àêòèâíûõ âåùåñòâ.  ïðî-
* ×åïêàñîâà Àííà Èâàíîâíà, ìëàäøèé íàó÷íûé ñîòðóäíèê, e-mail: kovalevnn@
tinro.ru; Àþøèí Íèêîëàé Áóäàíîâè÷, êàíäèäàò áèîëîãè÷åñêèõ íàóê, íàó÷íûé ñî-
òðóäíèê; Þðüåâà Ìàðèíà Èííîêåíòüåâíà, êàíäèäàò áèîëîãè÷åñêèõ íàóê, ñòàðøèé
íàó÷íûé ñîòðóäíèê, e-mail: yureva@tinro.ru; Çàãîðîäíàÿ Ãàëèíà Èâàíîâíà, êàíäè-
äàò áèîëîãè÷åñêèõ íàóê, íàó÷íûé ñîòðóäíèê; Êîâàëåâ Íèêîëàé Íèêîëàåâè÷, äîê-
òîð áèîëîãè÷åñêèõ íàóê, çàâåäóþùèé ëàáîðàòîðèåé.
325
øëûå ãîäû áûëà ïðîâåäåíà áîëüøàÿ ðàáîòà ïî èçó÷åíèþ è âûäåëåíèþ öèòîõðîìà
Ñ èç ñåðäåö ëîñîñåé, ÄÍÊ èç ìîëîê, à òàêæå êîìïëåêñà ïðîòåîëèòè÷åñêèõ ôåð-
ìåíòîâ èç ïèëîðè÷åñêèõ ïðèäàòêîâ.
Ïå÷åíü ëîñîñåé, ñîñòàâëÿþùàÿ îò 1,2 äî 3,0 % ìàññû îòõîäîâ (Áàññåéíîâûå
íîðìû
, 2007), äî íåäàâíåãî âðåìåíè íèãäå íå èñïîëüçîâàëàñü.  êà÷åñòâå
ïèùåâîãî ñûðüÿ îíà ïðîøëà ãîñóäàðñòâåííóþ ñòàíäàðòèçàöèþ, îäíàêî åå ïðè-
âëå÷åíèþ â ïèùåâóþ ïðîìûøëåííîñòü äëÿ ïðèãîòîâëåíèÿ ïðîäóêöèè, àíàëîãè÷-
íîé ïðîäóêöèè èç ïå÷åíè òðåñêè è ìèíòàÿ, ïðåïÿòñòâóþò òðóäíîñòü îòäåëåíèÿ
æåë÷íîãî ïóçûðÿ, ïðèäàþùåãî ïå÷åíè ëîñîñåé ãîðüêèé ïðèâêóñ, è íåáîëüøîé
ñðîê õðàíåíèÿ ìîðîæåíîãî ñûðüÿ èç-çà áûñòðîãî îêèñëåíèÿ ëèïèäîâ.
 ìèðîâîé ïðàêòèêå èìååòñÿ ìíîæåñòâî ïðèìåðîâ îáíàðóæåíèÿ è âûäåëå-
íèÿ èç ïå÷åíè âîäíûõ îðãàíèçìîâ ðàçëè÷íûõ áèîëîãè÷åñêè àêòèâíûõ âåùåñòâ.
Òàê, â ïå÷åíè è äðóãèõ îðãàíàõ ÿïîíñêîé êàìáàëû Paralichtys olivaceus áûë
îáíàðóæåí áîãàòûé öèñòåèíîì ïåïòèä, ïðîÿâëÿþùèé âûñîêóþ àíòèìèêðîáèàëü-
íóþ àêòèâíîñòü è ïîëó÷èâøèé íàçâàíèå ãåïñèäèí (Hirono et al., 2005). Ïðè èçó-
÷åíèè òðåõ ñâÿçàííûõ ñ æèðíûìè êèñëîòàìè áåëêîâ, âûäåëåííûõ èç ïå÷åíè ïåñ-
÷àíîé àêóëû è î÷èùåííûõ, âûÿñíèëîñü, ÷òî èõ àìèíîêèñëîòíàÿ ïîñëåäîâàòåëü-
íîñòü â áîëüøîé ñòåïåíè èäåíòè÷íà ñòðóêòóðå àíàëîãè÷íûõ áåëêîâ ñîìîâ, ðûá-
ñëîíîâ, êóð è èãóàí (Cordoba et al., 1999). Ýòè áåëêè èìåþò áîëüøîå çíà÷åíèå
äëÿ îñóùåñòâëåíèÿ ìåòàáîëèçìà æèðîâ â ïå÷åíè è ìîãóò áûòü èñïîëüçîâàíû â
êà÷åñòâå ëåêàðñòâåííûõ ñðåäñòâ.  ïå÷åíè àòëàíòè÷åñêîãî ëîñîñÿ Salmo salar
íàéäåíû è ëîêàëèçîâàíû êëåòêè, âûðàáàòûâàþùèå ýñòðîãåí è êñåíîýñòðîãåí
(Arukwe et al., 1999). Òàêèì îáðàçîì, ïå÷åíü ðàçëè÷íûõ ðûá ìîæåò ñëóæèòü
èñòî÷íèêîì áîëüøîãî êîëè÷åñòâà è íèçêîìîëåêóëÿðíûõ âåùåñòâ, è öåëîãî íàáî-
ðà ôåðìåíòîâ, êîòîðûå ìîæíî ïðèìåíÿòü äëÿ èçãîòîâëåíèÿ êàê ÁÀÄ êîìïëåêñ-
íîãî äåéñòâèÿ, òàê è âûñîêîî÷èùåííûõ ïðåïàðàòîâ, ïðèìåíÿåìûõ â êà÷åñòâå
ðåàãåíòîâ äëÿ íàó÷íûõ èññëåäîâàíèé è èìåþùèõ âåñüìà âûñîêóþ ñòîèìîñòü.
 ÒÈÍÐÎ-öåíòðå áûëà ðàçðàáîòàíà íîðìàòèâíàÿ äîêóìåíòàöèÿ íà ÁÀÄ Ãå-
ïàòîêîðòèí íà îñíîâå èçìåëü÷åííîé ñìåñè âûñóøåííûõ ïå÷åíè è ñåðäåö ëîñî-
ñåé, êîòîðûé ïîçèöèîíèðóåòñÿ â êà÷åñòâå äîïîëíèòåëüíîãî èñòî÷íèêà îìåãà-3
ïîëèíåíàñûùåííûõ æèðíûõ êèñëîò è α-òîêîôåðîëà àöåòàòà (âèòàìèíà Å) (ÒÓ
9283-284-00472012-06). Ïîñêîëüêó ïîìèìî óïîìÿíóòûõ âåùåñòâ ïå÷åíü ëîñîñåé
ñîäåðæèò äðóãèå âåñüìà öåííûå áèîëîãè÷åñêè àêòèâíûå âåùåñòâà, åå ìîæíî èñ-
ïîëüçîâàòü äëÿ ïîëó÷åíèÿ íå òîëüêî òàêèõ êîìïëåêñíûõ ÁÀÄ, êàê Ãåïàòîêîðòèí,
íî è áîëåå ñïåöèàëèçèðîâàííûõ, ñîäåðæàùèõ îäíè âåùåñòâà â êîíöåíòðèðîâàí-
íîì âèäå è î÷èùåííûõ îò äðóãèõ.
Çàäà÷åé äàííîé ðàáîòû áûëî èññëåäîâàíèå ôèçèêî-õèìè÷åñêèõ ïîêàçàòåëåé
ïå÷åíè ðûá ëîñîñåâûõ ïîðîä, ðàçðàáîòêà ìåòîäèêè ïîëó÷åíèÿ èç íåå ïðåïàðàòîâ,
ïðèãîäíûõ äëÿ èçãîòîâëåíèÿ ÁÀÄ ê ïèùå, è èõ õàðàêòåðèçàöèÿ.
Ìàòåðèàëû è ìåòîäû
Ïå÷åíü êåòû Oncorhynchus keta Walbum, ãîðáóøè Î. gorbuscha è íåðêè
O. nerka áûëà çàãîòîâëåíà íà âîñòî÷íîì ïîáåðåæüå Êàì÷àòêè (ïîñ. Îçåðíîâñê).
Ïå÷åíü ãîðáóøè áûëà òàêæå çàãîòîâëåíà â Òàòàðñêîì ïðîëèâå íà ïîäõîäå ê
ðåêàì çàïàäíîãî áåðåãà î. Ñàõàëèí, ïå÷åíü ñèìû O. sima äîñòàâëåíà èç Õàñàíñ-
êîãî ðàéîíà Ïðèìîðñêîãî êðàÿ (ð. Áàðàáàøåâêà).
Îïðåäåëåíèå ñîäåðæàíèÿ â ïðåïàðàòå òÿæåëûõ ýëåìåíòîâ ïðîâîäèëîñü íà
ñïåêòðîôîòîìåòðå Hitachi (ßïîíèÿ) ñ ãðàôèòîâîé êþâåòîé (ìûøüÿê, êàäìèé,
ñâèíåö) è ïëàìåííîì ñïåêòðîãðàôå Nippon Larrel Asp. Àìèíîêèñëîòíûé àíà-
ëèç ïðîâîäèëè íà ñêîðîñòíîì àìèíîêèñëîòíîì àíàëèçàòîðå L-8800 (Hitachi,
ßïîíèÿ). Áåëîê â ïðîáàõ îïðåäåëÿëè ïî ìåòîäó Ëîóðè (Lowry åt al., 1951). Àíà-
ëèç ñîñòàâà æèðíûõ êèñëîò â âèäå èõ ìåòèëîâûõ ýôèðîâ ïðîâîäèëè íà õðîìàòîã-
ðàôå Shimadzu-14B (ßïîíèÿ). Àíòèîêñèäàíòíóþ àêòèâíîñòü îïðåäåëÿëè ïî
ìåòîäó Ãëåâèíäà (Âëàäèìèðîâ, 1972) ñ èñïîëüçîâàíèåì α-äèôåíèë-α-ïèêðèë-
326
ãèäðàçèíà â êà÷åñòâå ñóáñòðàòà è L-êàðíîçèíà â êà÷åñòâå àíòèîêñèäàíòà ñðàâíå-
íèÿ (ïîëó÷åíû îò ôèðìû ICN, ÑØÀ). Ýëåêòðîôîðåç â ïîëèàêðèëàìèäíîì ãåëå
ïðîâîäèëè íà îáîðóäîâàíèè ôèðìû Pharmacia (Øâåöèÿ) (Îñòåðìàí, 1981), áåëêî-
âûå ìàðêåðû äëÿ îïðåäåëåíèÿ ìîëåêóëÿðíîé ìàññû áûëè ïîëó÷åíû îò ôèðìû Sigma
(ÑØÀ). Îòäåëåíèå îñàäêà ïðîâîäèëè íà ñåïàðàòîðå Æ5ÔÑ2Æ îòå÷åñòâåííîãî ïðî-
èçâîäñòâà. Îïðåäåëåíèå ñîäåðæàíèÿ âèòàìèíîâ À è Å âûïîëíÿëè ñ ïîìîùüþ âûñî-
êîýôôåêòèâíîé æèäêîñòíîé õðîìàòîãðàôèè (Ðûáèí, Ñàÿïèíà, 1999). Ñïåêòðû ïî-
ãëîùåíèÿ ñíèìàëè íà ñïåêòðîôîòîìåòðå Shimadzu UV-3101PC (ßïîíèÿ).
Ðåçóëüòàòû è èõ îáñóæäåíèå
Âàæíîé õàðàêòåðèñòèêîé áåçîïàñíîñòè ëþáîãî íîâîãî ñûðüÿ ÿâëÿåòñÿ ñî-
äåðæàíèå â íåì ìèêðîýëåìåíòîâ è òÿæåëûõ ìåòàëëîâ. Îñîáåííî ýòî àêòóàëüíî
äëÿ ïå÷åíè, â êîòîðîé îíè ìîãóò íàêàïëèâàòüñÿ, ïîïàäàÿ âìåñòå ñ ïèùåé, è
àêêóìóëèðîâàòüñÿ äî îïàñíûõ êîíöåíòðàöèé. Â òàáë. 1 ïðèâåäåíû äàííûå ïî
ñîäåðæàíèþ ýòèõ âåùåñòâ â ïå÷åíè ãîðáóøè, âûëîâëåííîé ó âîñòî÷íîãî ïîáåðå-
æüÿ Êàì÷àòêè è õðàíèâøåéñÿ ïðè ìèíóñ 16 0Ñ â òå÷åíèå 6 ìåñ.
Òàáëèöà 1
Ðåçóëüòàòû àòîìíî-àáñîðáöèîííîãî îïðåäåëåíèÿ ýëåìåíòîâ
â ïðîáàõ ïå÷åíè ãîðáóøè (ïîñëå 6 ìåñ õðàíåíèÿ), ìêã/ã ñóõîé òêàíè
Table 1
Atomic-adsorption determination of chemical elements in salmon liver
after 6 months storage, mg/g of dry tissue
Cd Pb As Cr Cu Zn Fe Ni
1,6 <3,0 Íå îáíàðóæåíî 1,2 4,25 145 450 <1,2
Óñòàíîâëåíî, ÷òî ñîäåðæàíèå íàèáîëåå îïàñíûõ ýëåìåíòîâ íå ïðåâûøàåò
ÏÄÊ, ñîñòàâëÿþùåãî äëÿ ìûøüÿêà 0,4 ìêã/ã ñóõîé òêàíè; öèíêà 200,0;
êàäìèÿ 2,0; ñâèíöà 10,0; ìåäè 30,0 ìêã/ã ñóõîé òêàíè ñîãëàñíî ÑàíÏèÍ
2.3.2.1078-01.
Òàêæå áûëè îïðåäåëåíû ìèêðîáèîëîãè÷åñêèå ïîêàçàòåëè äëÿ ïðîá ïå÷åíè
ãîðáóøè, äîñòàâëåííûõ ñ Ñàõàëèíà è Êàì÷àòêè (òàáë. 2).
Òàáëèöà 2
Ìèêðîáèîëîãè÷åñêèå ïîêàçàòåëè ïðîá ïå÷åíè ãîðáóøè èç ðàçíûõ ìåñò âûëîâà
Table 2
Microbiological indices for liver from salmons caught in different sites
E. coli, ÁÃÊÏ, Ñòàôèëîêîêê, Ñàëüìîíåë., Ïëåñåíü è
ÌÀÔÀíÌ, êë. êë. êë. êë. äðîææè,
Îáúåêò ÊÎÅ/ã â1ã â 0,1 ã â1ã â 25 ã êë. â 1 ã
Ãîðáóøà Íå Íå Íå Íå Íå
(Ñàõàëèí) 4,0 . 103 îáíàðóæ. îáíàðóæ. îáíàðóæ. îáíàðóæ. îáíàðóæ.
Ãîðáóøà 8,0 . 103 Íå Íå Íå Íå Íå
(Êàì÷àòêà) îáíàðóæ. îáíàðóæ. îáíàðóæ. îáíàðóæ. îáíàðóæ.
Íå Íå Íå Íå 200 êë.
Íîðìà 1,0 . 104 äîïóñê. äîïóñê. äîïóñê. äîïóñê.
Èç äàííûõ òàáë. 2 âèäíî, ÷òî ìèêðîáèîëîãè÷åñêèå ïîêàçàòåëè ïå÷åíè ãîðáó-
øè, âûëîâëåííîé â ðàçëè÷íûõ ðàéîíàõ, íå ïðåâûøàþò íîðìèðóåìûõ.
Áûëè èçìåðåíû òåõíîõèìè÷åñêèå ïîêàçàòåëè ñâåæåé ïå÷åíè òðåõ âèäîâ
ëîñîñåé (òàáë. 3).
Èç äàííûõ òàáë. 3 âèäíî, ÷òî ïî áåëêó è æèðíîñòè íàèáîëüøóþ öåííîñòü
ïðåäñòàâëÿåò ïå÷åíü êåòû.
Èññëåäîâàí ñîñòàâ æèðíûõ êèñëîò (ÆÊ) ëèïèäîâ ïå÷åíè ãîðáóøè è êåòû,
âûëîâëåííûõ â ïðèáðåæíûõ âîäàõ Êàì÷àòêè. Äàííûå ïðèâåäåíû â òàáë. 4.
Ãëàâíûìè æèðíûìè êèñëîòàìè ëèïèäîâ ïå÷åíè ãîðáóøè è êåòû ÿâëÿþòñÿ
ïàëüìèòèíîâàÿ (16:0), ñòåàðèíîâàÿ (18:0), îëåèíîâàÿ (18:1n-9), ýéêîçàïåíòàåíî-
327
âàÿ (20:5n-3) è äîêîçàãåêñàåíîâàÿ (22:6n-3). Îäíàêî ïå÷åíü ãîðáóøè è êåòû ðàç-
ëè÷àåòñÿ ïî ñîîòíîøåíèþ îòäåëüíûõ ÆÊ. Òàê, â ïå÷åíè ãîðáóøè ïðåîáëàäàþùè-
ìè ÿâëÿþòñÿ íàñûùåííûå ÆÊ (56,8 % îò ñóììû ÆÊ), à â ïå÷åíè êåòû íàñûùåí-
íûå è ïîëèíåíàñûùåííûå ÆÊ ïðèñóòñòâóþò â áëèçêîé êîíöåíòðàöèè (ñîîòâåò-
ñòâåííî 34,7 è 39,1 %). Çíà÷èòåëüíîå ñîäåðæàíèå ïîëèíåíàñûùåííûõ ÆÊ â
ïå÷åíè êåòû îáóñëîâëåíî âûñîêîé êîíöåíòðàöèåé ýññåíöèàëüíûõ äëèííîöåïî-
÷å÷íûõ ÆÊ ýéêîçàïåíòàåíîâîé (12,7 %) è äîêîçàãåêñàåíîâîé (14,6 %). Êîëè-
÷åñòâî ýòèõ êèñëîò â ïå÷åíè ãîðáóøè â 2 ðàçà íèæå ïî ñðàâíåíèþ ñ êåòîé.
Òàáëèöà 3
Òåõíîõèìè÷åñêèå ïîêàçàòåëè ïå÷åíè ëîñîñåâûõ ðûá, %
Table 3
Techno-chemical parameters of salmon liver, %
Âèä Âîäà Çîëà Áåëîê Æèð
Ãîðáóøà (Êàì÷àòêà) 72,2 ± 1,3 1,6 ± 0,2 21,6 ± 0,8 4,7 ± 0,5
Ãîðáóøà (Òàòàðñêèé ïðîëèâ) 69,7 ± 1,4 1,8 ± 0,2 22,8 ± 0,9 3,8 ± 0,5
Êåòà (Êàì÷àòêà) 75,1 ± 0,8 1,8 ± 0,3 23,1 ± 1,3 5,2 ± 1,2
Ñèìà (Ïðèìîðüå, Õàñàíñêèé ðàéîí) 66,2 ± 1,8 2,4 ± 0,2 18,6 ± 0,8 2,2 ± 0,3
Òàáëèöà 4
Ñîñòàâ æèðíûõ êèñëîò ëèïèäîâ ïå÷åíè ãîðáóøè è êåòû,
% îò îáùåé ñóììû ÆÊ
Table 4
Fatty acids composition of lipids from pink salmon
and chum salmon liver, % of total fatty acids
Æèðíàÿ êèñëîòà Ãîðáóøà Êåòà
Ñ14:0 0,5 1,6
15:0 0,9 0,4
16:0 32,1 20,4
17:0 0,9 0,3
18:0 15,8 10,7
Ñóììà íàñûùåííûõ ÆÊ 56,8 34,7
17:1 0,4 0,4
Σ18:1 èçîìåðîâ 17,7 20,2
20:1 0,9 3,4
22:1 0,3 0,9
Ñóììà ìîíîíåíàñûùåííûõ ÆÊ 25,6 26,2
18:2n-6 0,6 0,9
18:3n-3 0,4 0,4
18:4n-3 0,5 0,7
20:2n-6 0,3 0,2
20:3 2,5
20:4n-6 1,4 1,0
20:4n-3 0,4 2,8
20:5n-3 6,0 12,7
22:5n-3 1,4 3,3
22:6n-3 5,6 14,6
Ñóììà ïîëèíåíàñûùåííûõ ÆÊ 17,6 39,1
Òàáëèöà 6
Èçìåíåíèå ïåðåêèñíîãî è êèñëîòíîãî ÷èñëà ñóõîé ïå÷åíè êåòû
â çàâèñèìîñòè îò ñðîêà õðàíåíèÿ
Table 6
Peroxide and acid number of dried liver from chum salmon
in dependence on shell-life
Ñðîê õðàíåíèÿ, ìåñ Ïåðåêèñíîå ÷èñëî Êèñëîòíîå ÷èñëî
Òåìïåðàòóðà 20 îÑ
Ñâåæàÿ 4,0 1,0
1 6,0 4,0
3 12,0 30,0
6 30,0 60,0
Òåìïåðàòóðà 4 îÑ
Ñâåæàÿ 4,0 1,0
1 5,0 2,2
3 7,5 2,8
6 10,0 3,5
8 12,0 4,0
âûõîäà ïåïòèäíî-áåëêîâî-
25
ãî ìàòåðèàëà îò âðåìåíè
ïðè ýêñòðàêöèè ñóøåíîé
ìàòåðèàëà, %
23
ïå÷åíè ãîðáóøè ïðè ðàç-
21 ëè÷íûõ ñîîòíîøåíèÿõ ñû-
19
ðüå : ýêñòðàãåíò, ðÍ = 7,0.
Çäåñü è íà ðèñ. 2, 3: 1
17 1 : 10, 2 1 : 30, 3 1 : 50,
4 1 : 100
15 Fig. 1. Peptide-protein
0 5 10 15 20 25 30 material output from dried
1 2 3 4 salmon liver in dependence on
Âðåìÿ, ÷ time of extraction, for vari-
ous ratio tissue : extragent,
under ðÍ = 7.0. The ratio here and at Fig. 2, 3: 1 1 : 10, 2 1 : 30, 3 1 : 50, 4 1 : 100
330
Ðèñ. 2. Çàâèñè-
ìîñòü âûõîäà ïåïòèä- 23
Âûõîä ïåïòèäíî-áåëêîâîãî
íî-áåëêîâîãî ìàòåðè- 21
àëà îò âðåìåíè ïðè 19
ìàòåðèàëà, %
ýêñòðàêöèè ñóøåíîé 17
ïå÷åíè ãîðáóøè ïðè 15
ðàçëè÷íûõ ñîîòíîøå-
13
íèÿõ ñûðüå : ýêñòðà-
ãåíò, ðÍ = 9,0 11
Fig. 2. Peptide- 9
protein material output 7
from dried salmon liver 5
in dependence on time 0 5 10 15 20 25 30
of extraction, for various
1:10 1:30 !
1:50 "
1:100
ratio tissue : extragent,
Âðåìÿ, ÷
under ðÍ = 9.0
Ðèñ. 3. Çàâèñè-
ìîñòü âûõîäà ïåïòèä- 35
Âûõîä ïåïòèäíî-áåëêîâîãî
íî-áåëêîâîãî ìàòåðè- 30
àëà îò âðåìåíè ïðè 25
ýêñòðàêöèè ñóøåíîé
ìàòåðèàëà, %
20
ïå÷åíè ãîðáóøè ïðè
ðàçëè÷íûõ ñîîòíîøå- 15
íèÿõ ñûðüå : ýêñòðà- 10
ãåíò, ðÍ = 3,0 5
Fig. 3. Peptide- 0
protein material output
0 5 10 15 20 25 30
from dried salmon liver
in dependence on time
1:10 1:30 !
1:50 "
1:100
of extraction, for various Âðåìÿ, ÷
ratio tissue : extragent,
under ðÍ = 3.0
Ðèñ. 4. Çàâèñè-
4
Âûõîä ïåïòèäíî-áåëêîâîãî
ñòðàêöèè ìîðîæåíîé
ïå÷åíè ãîðáóøè ïðè 2,5
ðàçëè÷íûõ ñîîòíîøå- 2
íèÿõ ñûðüå : ýêñòðà- 1,5
ãåíò, ðÍ = 7,0. Çäåñü è
íà ðèñ. 5, 6: 1 1 : 1, 1
2 1 : 2, 3 1 : 5, 0 5 10 15 20 25 30
4 1 : 10
1:1 1:2 !
1:05 "
1:10
Fig. 4. Peptide- Âðåìÿ, ÷
protein material output
from frozen salmon liver in dependence on time of extraction, for various ratio tissue : extragent,
under ðÍ = 7.0. The ratio here and at Fig. 5, 6: 1 1 : 1, 2 1 : 2, 3 1 : 5, 4 1 : 10
10 ñòðàêöèè ìîðîæåíîé
ïå÷åíè ãîðáóøè ïðè
8
ðàçëè÷íûõ ñîîòíîøå-
6 íèÿõ ñûðüå : ýêñòðà-
ãåíò, ðÍ = 9,0
4 Fig. 5. Peptide-pro-
tein material output from
2
frozen salmon liver in
0 5 10 15 20 25 30 dependence on time of
1:1 1:2 !
1:5 "
1:10 extraction, for various
Âðåìÿ, ÷ ratio tissue : extragent,
under ðÍ = 9.0
Ðèñ. 6. Çàâèñè-
3,5
Âûõîä ïåïòèäíî-áåëêîâîãî
ñòðàêöèè ìîðîæåíîé
2 ïå÷åíè ãîðáóøè ïðè
1,5 ðàçëè÷íûõ ñîîòíîøå-
1 íèÿõ ñûðüå : ýêñòðà-
ãåíò, ðÍ = 3,0
0,5 Fig. 6. Peptide-pro-
0 5 10 15 20 25 30 tein material output from
1:1 1:2 !
1:5 "
1:10 frozen salmon liver in
Âðåìÿ, ÷ dependence on time of
extraction, for various
ratio tissue : extragent,
under ðÍ = 3.0
Äëèíà âîëíû, íì
Ðèñ. 7. Ñïåêòð ïîãëîùåíèÿ âîäíîãî ýêñòðàêòà ñóøåíîé ïå÷åíè ãîðáóøè äî (âåðõ-
íÿÿ ëèíèÿ, ýêñòðàêò ðàçáàâëåí â 10 ðàç) è ïîñëå (íèæíÿÿ ëèíèÿ) îáðàáîòêè õèòîçàíîì
Fig. 7. Absorption spectrum of aqueous extract from dried pink salmon liver before the
processing by chitosan (upper line, for diluted extract) and after the processing (lower line)
Ýêñòèíêöèÿ, åä.
Äëèíà âîëíû, íì
Ðèñ. 8. Ñïåêòð ïîãëîùåíèÿ âîäíîãî ýêñòðàêòà çàìîðîæåííîé ïå÷åíè ãîðáóøè äî
îáðàáîòêè õèòîçàíîì
Fig. 8. Absorption spectrum of aqueous extract from frozen pink salmon liver before
the chitosan processing
Äëèíà âîëíû, íì
Ðèñ. 9. Ñïåêòð ïîãëîùåíèÿ âîäíîãî ýêñòðàêòà çàìîðîæåííîé ïå÷åíè ãîðáóøè ïîñ-
ëå îáðàáîòêè õèòîçàíîì
Fig. 9. Absorption spectrum of aqueous extract of frozen pink salmon liver after the
chitosan processing
Ðèñ. 10. Ãåëü-ýëåêòðîôîðåç ñóáëèìè-
ðîâàííûõ âîäíûõ ýêñòðàêòîâ èç ïå÷åíè ãîð-
áóøè: 1 èç ñóøåíîé áåç îáðàáîòêè õè-
òîçàíîì; 2 èç ìîðîæåíîé áåç îáðàáîò-
êè õèòîçàíîì; 3 èç ñóøåíîé, îáðàáî-
òàííûé õèòîçàíîì; 4 èç ìîðîæåíîé, îá-
ðàáîòàííûé õèòîçàíîì
Fig. 10. Gel-electrophoresis of sublimat-
ed aqueous extracts from pink salmon liver:
1 from dried liver, without the chitosan
processing; 2 from frozen liver, without
the chitosan processing; 3 from dried liv-
er, with the chitosan processing; 4 from
frozen liver, with the chitosan processing