Аннотация

Панты – неокостеневшие рога оленей, снятые в период роста, распространенное сырье для изготовления биологически активных добавок с доказанным профилактическим и лечебным действием. Для расширения возможности применения пантовой продукции в составе функционального питания предлагается использование технологии разделения сырого панта на фракции. Цель исследования – оценить биохимический состав субстанций из пантов марала (Cervus elaphus sibiricus), полученных путем фракционирования. Материалом исследования послужили сырые панты марала. Сырье фракционировали посредством перколяции, высокотемпературного гидролиза и субкритической экстракции. Все пробы высушивали до влажности 5–10 %. В представленных образцах определяли массовую долю органических и минеральных веществ, массовую концентрацию макро- и микроэлементов, аминокислот, жирнокислотный состав, молекулярно-массовое распределение фракций пептидов. В кровяной и хрящевой субстанциях преобладала белковая фракция (74,29–80,59 %) высокой биологической ценности с показателями аминокислотного скора по треонину, фенилаланину, изолейцину и триптофану от 97 до 227 %. Анализ пептидных фракций показал наличие низкомолекулярных пептидов массой < 2,9 кДа с преобладающим их количеством в составе хрящевой субстанции. По минеральным компонентам показано преобладание кальция (16590,00 мг/100 г), натрия (799,10 мг/100 г), магния (319,80 мг/100 г) и цинка (6,40 мг/100 г) в составе субстанции из крови и лимфы; калия (408,60 мг/100 г) и железа (54,30 мг/100 г) в хрящевой фракции. Основу минеральной фракции составляет фосфор в количестве 14000,00 мг/100 г. На основании данных биохимического состава субстанций из пантов марала (Cervus elaphus sibiricus), полученных путем фракционирования, при сравнительной оценке с исходным сырьем показана высокая биологическая ценность, что позволяет установить целесообразность их включения в функциональные продукты питания людей.

Ключевые слова

Марал, субстанция, фракционирование, функциональный продукт, панты, биохимический состав, пептиды, аминокислоты

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