Abstract:The effect of a sea cucumber enzyme hydrolysate on acute alcoholic gastric mucosa injury was studied. A sea cucumber enzyme hydrolysate with high polysaccharide content was prepared for the production of sea cucumber liquor. Fourier transform infrared spectroscopy，high performance gel permeation chromatography，and liquid chromatography-mass spectrometry were utilized to determine and analyze the functional groups，molecular weights，and polysaccharide content of the sea cucumber hydrolysate. Subsequently，the high-pressure homogenization process was employed to mix the sea cucumber enzyme hydrolysate into the liquor.Then，a rat model of gastric mucosal injury was established to explore the effect of adding the sea cucumber enzyme hydrolysate to the liquor on alcoholic gastric mucosal injury. The results demonstrated that the polysaccharide content of the sea cucumber enzyme hydrolysate was 8.53%. The peptides in the hydrolysate had the molecular weights of about 2.5 kDa and 1.0 kDa，and there was a small amount of free amino acids of approximately 100.0 Da. The total amino acid content was 89.96% and the protein content was 77.50%. The pathological results and oxidative stress indicators of the rat gastric tissue sections indicated that adding highdose sea cucumber enzyme hydrolysate（1.0 g/100 mL）into liquor alleviated the gastric mucosal injury induced by alcohol.