摘要
[目的]本文旨在研究传统发酵肉制品中粗肽的抗氧化活性。[方法]以宣威火腿为材料,通过磷酸溶解的方法提取其粗肽,测定了冻干后粗肽粉中粗肽含量、粗肽提取率及粗肽液抗氧化活性指标。以丁基羟基甲苯(BHT)和谷胱甘肽(GSH)作对照,通过体外试验检测不同质量浓度粗肽液的羟自由基(·OH)清除率、1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率、螯合金属离子能力、清除超氧阴离子自由基(O·-2)和抑制脂质氧化的能力。[结果]宣威火腿的粗肽提取率为3.44%,其抗氧化活性随粗肽液质量浓度的增加而逐步增强。当质量浓度为5.0 mg·m L-1时,宣威火腿粗肽液对DPPH自由基清除率为64.71%;亚铁离子螯合率为90.34%,螯合能力高于GSH(63.02%)和BHT(27.61%);当质量浓度为2.5 mg·m L-1时,宣威火腿粗肽液对·OH的清除率为20.61%,低于GSH(74.82%)和BHT(86.78%);相同质量浓度下,宣威火腿粗肽液对超氧阴离子自由基清除率及对脂质氧化抑制率均高于GSH。[结论]宣威火腿发酵过程中所形成的粗肽物质具有抗氧化活性。
[ Objectives ] The aim of this study is to know the antioxidant activity of crude peptides extacted from traditional fermented meat productions. [ Methods ] This experiment utilized Xuanwei ham as material, phosphoric acid was used to dissolve the peptides formed in the long-term fermentation process, and then the extraction yield after lyophilization, peptide purity and the antioxidant activity were measured. In vitro, the scavenging effect on the hydroxyl radicals （ ~ OH）, DPPH free radicals, ultra oxygen anion free radicals（02）, the inhibition rate on lipid oxidation and the chelating ability on ferrous ion of crude peptides were investigated compared with the same concentration of butylated hydroxytoluene （BHT） and giutathione （GSH） as control. [ Results ] The results showed that the extraction rate of peptides in Xuanwei ham was 3.44%. With the increase of concentration, the antioxidation ability of Xuanwei ham peptides was enhanced. When the concentration reached 5.0 mg· mL^-1, the scavenging rate of crude Xuanwei peptides on DPPH was 64.71%, and the chelating metal ion rate was 90.34% which was higher than GSH （63.02%）and BHT（ 27.61% ）. At the concentration of 2.5 mg· mL^-1, the scavenging rate on ·OH of crude Xuanwei peptides was 20.61%, which was lower than those of GSH （74.82%）and BHT（ 86.78% ）. Under the same concentration, the clearance rate on 02 and the inhibition rate on lipid oxidation of crude peptides from Xuanwei ham were higher than those of GSH. [ Conclusions ] This experiment preliminary suggested that the peptides extracted from Xuanwei ham had antioxidant effects.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2015年第4期661-666,共6页
Journal of Nanjing Agricultural University
基金
南京农业大学人才引进项目(804085)
"十二五"国家科技支撑计划项目(2012BAD28B03)
关键词
发酵肉制品
宣威火腿
粗肽
抗氧化活性
fermented meat productions
Xuanwei ham
crude peptides
antioxidant activity
