Unique Volatile Compounds of Sea Cucumber Beer and its Anticoagulant Activity

Abstract

Abstract The sea cucumber beer was successfully brewed by the optimal dosage of sea cucumber enzymatic hydrolysate (10%) and pilot-scale brewing technology were determined, then unique volatile compounds and anticoagulant activity of sea cucumber beer were analyzed in this paper. The brewing results of sea cucumber beer showed that foam stability (244 ± 5 s), original gravity (14.03 ± 0.06 oP), alcohol level (5.90 ± 0.10 %, vol), residual sugar content (2.00 ± 0.17 g/L) and total acidity (2.40 ± 0.1 mL/100mL) were significantly lower than that of control beer, but the color (17.00 ± 0.10 EBC) and pH (4.97 ± 0.06) were obviously higher than that of the control, and 30 kinds of unique volatile compounds (nonanol, 1-decanol, nonanal, phenylethyl acetate, 6-methyl-5-hepten-2-one, etc) were identified in the final sea cucumber beer, and which were not existent in the control beer. In addition, the anticoagulant activity of sea cucumber beer was assessed by measuring the values of Activated Partial Thromboplatin Time (APTT, 127.83 ± 1.10 s), Prothrombin Time (PT, 30. 08 ± 0.40 s), and Thrombin Time (TT, 26.69 ± 1.37 s), which were higher than those of control beer and will benefit to prophylaxis and treatment of thrombosis for people.

Keywords

• sea cucumber
• enzymatic hydrolysate
• volatile compounds
• anticoagulant activity