摘要
主要探讨鲶鱼骨酶解物的抗氧化活性,利用羟自由基(.OH)抑制实验、还原力的测定和油脂抗氧化实验判断酶解物的抗氧化活性。结果表明,酶解物对羟自由基有较强的清除能力,且随着浓度的增大,清除羟自由基的能力增强,半数抑制率(IC50)为0.374 g/L;酶解物的还原能力随着其浓度的增加而增强,呈剂量效应关系;在猪油中添加0.01﹪和0.05﹪的酶解物,其酸价和过氧化值均低于空白组,说明酶解物能抑制猪油的酸败。从而得出结论:鲶鱼骨酶解物具有较强的抗氧化活性。本研究为动物骨的综合开发及酶解物在食品与医药工业中的应用提供了理论依据。
In this paper, the antioxidant properties of catfish bones hydrolysates were investigated. The antioxidant capacity of enzymatic material was estimated with the test of hydroxyl radical inhibition, the deoxidization ability in different concentration, and lipid antioxidation. The tests of antioxidant capacity show that radical -OH was eliminated significantly, the IC50 was 0.374 g/L, the deoxidization ability increased with the increase of enzymatic material concentration, and revealed dosage-effect relation. Adding the 0.01% and 0.05 % enzymatic materials to the lard, the acid value and peroxide value were lower than those of the control group, and the rancidification of lard was inhibited. In conclusion, the enzymatic material of catfish bones has strong antioxidant activity. The study provides the theoretical basis for the comprehensive development and utilization of animal bones in the healthy food and pharmaceutical industries.
出处
《天津农学院学报》
CAS
2011年第4期13-15,19,共4页
Journal of Tianjin Agricultural University
关键词
鲶鱼骨
酶解物
抗氧化
半数抑制率
catfish bones
enzymatic material
antioxidation
IC50
