摘要
【研究目的】以还原能力和超氧阴离子抑制率为抗氧化指标,确定鹰嘴豆抗氧化多肽与其它抗氧化剂(VE、VC及BHT)的协同抗氧化作用。【方法】以酶解法制备鹰嘴豆抗氧化多肽,用邻苯三酚自氧化法测定鹰嘴豆抗氧化多肽及其它抗氧化剂清除超氧阴离子自由基的协同效应。【结果】VE、VC在低浓度时与鹰嘴豆抗氧化多肽具有协同的还原能力,BHT与鹰嘴豆抗氧化多肽未表现出协同还原能力;VC、VE与鹰嘴豆抗氧化多肽未显示出显著抑制超氧阴离子的协同效应,但BHT与鹰嘴豆抗氧化多肽表现出明显的抑制超氧阴离子的协同效应;且所有的协同作用随添加量和作用时间的增加而增强。【结论】VE和VC对鹰嘴豆抗氧化多肽的还原能力有显著的增效作用,且VC与鹰嘴豆抗氧化多肽的协同作用较VE与之更强;BHT与鹰嘴豆抗氧化多肽表现出明显的抑制超氧阴离子的协同效应。
[OBJECTIVE]To study the synergistic antioxidation effects of CPH with other antioxidants by analyzing the oxidation-reduction potentials and the inhibiting the production rate of superoxide radicals. [METHOD]CPH or antioxidant polypeptides of Chickpea was produced by enzymatic hydrolysis and then the synergistic anti-oxidation effect of CPH and other antioxidants to scavenge the superoxide radicals was determined by adopting autoxidation of Pyrogallol. [RESULT]The experiment showed that low concentration of Vit. C and VitE did possess a synergistic antioxidation potentials with CPH while BHT did not. Furthermore, Vit. C ＆ E did not significantly inhibit the producing of superoxide radicals; however, BHT did show synergistic inhibiting effect with CPH by the production of superoxide radicals and this synergistic inhibiting effect got even stronger with increasing dosage of BHT and reaction time. [CONCLUSION]Vit. C ＆ E show strong synergistic effect with CPH by reducing the oxidation-reduction potentials and the synergistic effect by Vit. C is more predominant than that of Vit. E. Further, BHT possesses synergistic inhibiting effect with CPH by the production of superoxide radicals.
出处
《中国农学通报》
CSCD
2008年第10期57-60,共4页
Chinese Agricultural Science Bulletin
关键词
鹰嘴豆抗氧化多肽
VE
VC
BHT
协同作用
chickpea protein hydrolysates（CPH）, VE, VC, BHT, synergistic effect
