摘要
研究肉味香基的抗氧化效果,并对抗氧化成分进行分离,得到具有高抗氧化活性的组分。利用膜分离和硅胶柱对肉味香基进行分离,用人淋巴细胞的谷胱甘肽和脂肪过氧化水平评价各组分的抗氧化能力。根据相对分子质量将肉味香基分离得到3个组分,其抗氧化能力随相对分子质量的增加而增强,即:高相对分子质量组分(H-MRPs)>中相对分子质量组分(M-MRPs)>小相对分子质量组分(L-MRPs)。H-MRPs被进一步分离得到极性由弱到强的三个组分H-MA、H-MB、H-MC,其抗氧化能力从高到低为:H-MA>H-MB>H-MC。因此,肉味香基中主要抗氧化成分是高相对分子质量组分,其抗氧化能力随极性增强而减弱。
The antioxidant effects of meat flavoring were studied and the fraction with high antioxidant capacities was separated in this study. Meat flavoring was separated by membrane separation and silica gel column chromatography. The antioxidant capacities were evaluated by their effects on glutathione and lipid peroxidation of human lymphocytes. Three fractions with different molecular weight were prepared and the sequence of antioxidant capacity is： high molecular weight fraction （H-MRPs） 〉 medium molecular weight fraction （H-MRPs） 〉 low molecular weight fraction （L-MRPs）. The H-MRPs were further fractionated to three fractions （H-MA, H-MB, H-MC） with different polarity. H-MA with the lowest polarity revealed the highest antioxidant capacity.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2011年第1期60-64,共5页
Journal of Food Science and Biotechnology
基金
国家"十一五"科技支撑计划项目(2008BAD91B04-1)
关键词
肉味香基
美拉德反应产物
抗氧化
人淋巴细胞
谷胱甘肽
脂质过氧化
Meat flavoring, Maillard reaction products （MRPs）, antioxidant, human lymphocytes, glutathione, lipid peroxidation
