[1]郑锦晓,胡亚亚,邢路娟,等.传统工艺和新工艺金华火腿中抗氧化肽的比较[J].南京农业大学学报,2016,39(2):312-317.[doi:10.7685/jnau.201508028]
 ZHENG Jinxiao,HU Yaya,XING Lujuan,et al.Research about antioxidant peptides extracted from Jinhua ham under different processing technology[J].Journal of Nanjing Agricultural University,2016,39(2):312-317.[doi:10.7685/jnau.201508028]
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传统工艺和新工艺金华火腿中抗氧化肽的比较()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
39卷
期数:
2016年2期
页码:
312-317
栏目:
出版日期:
2016-03-18

文章信息/Info

Title:
Research about antioxidant peptides extracted from Jinhua ham under different processing technology
作者:
郑锦晓 胡亚亚 邢路娟 周光宏 张万刚
南京农业大学肉品加工与质量控制教育部重点实验室, 江苏 南京 210095
Author(s):
ZHENG Jinxiao HU Yaya XING Lujuan ZHOU Guanghong ZHANG Wangang
Key Laboratory of Meat Products Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
关键词:
金华火腿传统工艺新工艺抗氧化肽自由基清除
Keywords:
Jinhua hamtraditional processing methodsnew processing methodsantioxidant peptideradical scavenging
分类号:
TS251.1
DOI:
10.7685/jnau.201508028
摘要:
[目的] 本文旨在比较传统工艺与新工艺金华火腿中抗氧化肽的活性。[方法] 分别以传统工艺与新工艺生产的金华火腿为材料提取粗多肽,测定粗肽粉中粗肽含量及抗氧化肽活性。以谷胱甘肽(GSH)为对照,测定不同质量浓度粗肽液清除1,1-二苯基-2-三硝基苯肼(DPPH)自由基、螯合金属离子和清除超氧阴离子自由基的能力,以及还原力和总抗氧化能力,比较2种工艺条件下金华火腿中抗氧化肽活性的差异。[结果] 传统工艺粗肽含量显著高于新工艺,并且当质量浓度1.0~5.0 mg·mL-1时,传统工艺粗肽液清除超氧阴离子自由基的能力强于新工艺;当质量浓度为1.0 mg·mL-1时,传统工艺粗肽液螯合亚铁离子能力显著高于新工艺(P<0.05);新工艺粗肽液总抗氧化能力在4.0 mg·mL-1时达到0.85 U,显著大于传统工艺;当质量浓度大于2.0 mg·mL-1时,新工艺粗肽液清除DPPH自由基能力显著高于传统工艺,并且2种工艺提取的粗肽液还原能力均显著低于GSH。[结论] 传统工艺比新工艺生产的金华火腿具有更高含量的粗肽,2种粗肽液还原能力相当,传统工艺粗肽液螯合亚铁离子能力及清除自由基能力强于新工艺,而新工艺粗肽液清除DPPH自由基能力和总抗氧化能力强于传统工艺。
Abstract:
[Objectives] The aim of this study is to compare the antioxidant ability of peptides from traditional and new processing produced Jinhua ham. [Methods] Crude peptides were collected from different technology of Jinhua ham as solution. Peptide amount and their antioxidant activities were measured. The antioxidant abilities of different crude peptide extracts were determined by DPPH radical scavenging,metal ion chelating,superoxide anion radical scavenging,reducing power and the total antioxidant capacity(T-AOC)using glutathione(GSH)as control. [Results] The amount of crude peptides extracted from traditional processing was significantly higher than that from new technology. Under the concentration range of 1.0-5.0 mg·mL-1,the crude peptide extract from Jinhua ham with traditional processing methods(crude peptide T)presented higher superoxide anion radical scavenging activity than crude peptide extract from new processing methods(crude peptide N). At the concentration of 1.0 mg·mL-1,metal ion chelating activity of crude peptide T was significantly higher than crude peptide N(P<0.05). Total antioxidant capacity of crude peptide N reached 0.85 U at 4.0 mg·mL-1 which was significantly higher than crude peptide T. When the concentration was higher than 2.0 mg·mL-1,the crude peptide N showed higher DPPH radical scavenging capacity than crude peptide T,and the reducing power of crude peptide T did not differ significantly from that of crude peptide N and crude peptides from Jinhua ham under different processing technology were significantly lower than GSH. [Conclusions] The amount of crude peptide T from Jinhua ham was higher than crude peptide N. Both peptides extracted from traditional and new processing Jinhua ham showed good reducing power. Crude peptide T showed higher Fe2+-chelating ability and superoxide anion radical scavenging activities than crude peptide N,while crude peptide N showed higher DPPH radical scavenging capacity and total antioxidant capacity than crude peptide T.

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备注/Memo

备注/Memo:
收稿日期:2015-8-20。
基金项目: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(2014BAD04B11)
作者简介:郑锦晓,硕士研究生。
通信作者:张万刚,教授,博导,研究方向为畜产品加工与质量控制,E-mail:wangang.zhang@njau.edu.cn。
更新日期/Last Update: 1900-01-01