豆粕多肽锌螯合物的抗氧化性研究
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摘要
文章考察了豆粕多肽与锌离子螯合前后还原能力、羟基自由基清除能力、DPPH自由基清除能力、亚硝酸盐清除能力以及脂质过氧化物抑制能力的变化。结果表明:豆粕多肽及其与锌离子的螯合物均具有一定的抗氧化能力,豆粕多肽锌螯合物对DPPH自由基、羟自由基(·OH)、亚硝酸盐的清除能力以及脂质过氧化物的抑制能力、还原能力均高于豆粕多肽,并随着质量浓度的增加而呈现量效关系,清除羟基自由基与DPPH自由基能力略强于茶多酚,脂质过氧化物的抑制能力与亚硝酸盐的清除能力均低于茶多酚。
In this paper,the reducing power,hydroxyl radical scavenging ability,DPPH·scavenging ability,nitrite scavenging ability and lipid peroxide inhibition ability are investigated before and after chelation of zinc ion with soybean meal peptides.The results indicate that the soybean meal peptides and zinc ion chelation with soybean meal peptides have antioxidant activity,the reducing power,hydroxyl radical scavenging ability,DPPH·scavenging ability,scavenging ability and lipid peroxide inhibition ability of zinc ion chelation with soybean meal peptides are higher than those of soybean meal peptides,with the increase of mass concentration,there is a dose-effect relationship,the scavenging ability of hydroxyl radical and DPPH radical is slightly stronger than that of tea polyphenols,and the lipid peroxide inhibition ability and the nitrite scavenging ability are both lower than those of tea polyphenols.
In this paper,the reducing power,hydroxyl radical scavenging ability,DPPH·scavenging ability,nitrite scavenging ability and lipid peroxide inhibition ability are investigated before and after chelation of zinc ion with soybean meal peptides.The results indicate that the soybean meal peptides and zinc ion chelation with soybean meal peptides have antioxidant activity,the reducing power,hydroxyl radical scavenging ability,DPPH·scavenging ability,scavenging ability and lipid peroxide inhibition ability of zinc ion chelation with soybean meal peptides are higher than those of soybean meal peptides,with the increase of mass concentration,there is a dose-effect relationship,the scavenging ability of hydroxyl radical and DPPH radical is slightly stronger than that of tea polyphenols,and the lipid peroxide inhibition ability and the nitrite scavenging ability are both lower than those of tea polyphenols.
引文
[1]郭美英.中国豆粕生产[M].北京:中国农业出版社,2000.
[2]李志忠,袁惠君.大豆多肽主要成分分析[J].兰州理工大学学报,2005,31(1):82-83.
[3]郭艳华,许国权.香菇多糖铁(Ⅲ)配合物的制备及性质研究[J].中国酿造,2008(17):32-36.
[4]陈紫红,花朋朋,周文彬,等.多肽-矿质元素螯合物的研究进展[J].食品工业科技,2017,38(8):350-354.
[5]高素蕴.大豆多肽锌鳌合盐的制备及生理活性研究[D].咸阳:西北农林科技大学,2003.
[6]李文军,王帅,汪建明,等.大豆多肽铁螯合物制备及其抗氧化性研究[J].食品研究与开发,2017,38(15):39-44.
[7]颜军,苟小军,李雪.分光光度法测定Fenton反应产生的羟基自由基[J].成都大学学报,2009,28(2):91-93.
[8]郑善元,陈填烽,郑文杰,等.单丛茶水提物清除DPPH和ABTS自由基的光谱学研究[J].光谱学与光谱分析,2010,30(9):2417-2423.
[9]聂凌鸿,宁正祥.广东淮山水溶性多糖的分离纯化及体外抗氧化活性的研究[J].食品科学,2003(11):129-132.
[10]张娅芳.麦冬多糖的结构分析及其体外抗氧化活性研究[D].西安:陕西师范大学,2007.
[11]余勃.枯草芽抱杆菌发酵豆粕生产大豆活性多肽的研究[D].南京:南京农业大学,2006.
[12]凌关庭.天然抗氧化剂及其消除氧自由基的进展[J].食品工业,2000(3):19-22.
[13]姜柳,朱俊向,汪东风,等.茶叶提取液的循环伏安电位测定及与总还原力的相关性[J].食品工业科技,2017,38(1):312-318.
[14]朱森君,陈米娜,牛庆凤,等.单环刺螠内脏多糖结构的分析及其对脂质过氧化物的清除作用[J].食品科学,2015,36(5):67-71.
[15]马卓能,祁巧茹,叶文琴,等.食物中亚硝酸盐清除方法研究进展[J].职业与健康,2013,28(4):499-500.
[2]李志忠,袁惠君.大豆多肽主要成分分析[J].兰州理工大学学报,2005,31(1):82-83.
[3]郭艳华,许国权.香菇多糖铁(Ⅲ)配合物的制备及性质研究[J].中国酿造,2008(17):32-36.
[4]陈紫红,花朋朋,周文彬,等.多肽-矿质元素螯合物的研究进展[J].食品工业科技,2017,38(8):350-354.
[5]高素蕴.大豆多肽锌鳌合盐的制备及生理活性研究[D].咸阳:西北农林科技大学,2003.
[6]李文军,王帅,汪建明,等.大豆多肽铁螯合物制备及其抗氧化性研究[J].食品研究与开发,2017,38(15):39-44.
[7]颜军,苟小军,李雪.分光光度法测定Fenton反应产生的羟基自由基[J].成都大学学报,2009,28(2):91-93.
[8]郑善元,陈填烽,郑文杰,等.单丛茶水提物清除DPPH和ABTS自由基的光谱学研究[J].光谱学与光谱分析,2010,30(9):2417-2423.
[9]聂凌鸿,宁正祥.广东淮山水溶性多糖的分离纯化及体外抗氧化活性的研究[J].食品科学,2003(11):129-132.
[10]张娅芳.麦冬多糖的结构分析及其体外抗氧化活性研究[D].西安:陕西师范大学,2007.
[11]余勃.枯草芽抱杆菌发酵豆粕生产大豆活性多肽的研究[D].南京:南京农业大学,2006.
[12]凌关庭.天然抗氧化剂及其消除氧自由基的进展[J].食品工业,2000(3):19-22.
[13]姜柳,朱俊向,汪东风,等.茶叶提取液的循环伏安电位测定及与总还原力的相关性[J].食品工业科技,2017,38(1):312-318.
[14]朱森君,陈米娜,牛庆凤,等.单环刺螠内脏多糖结构的分析及其对脂质过氧化物的清除作用[J].食品科学,2015,36(5):67-71.
[15]马卓能,祁巧茹,叶文琴,等.食物中亚硝酸盐清除方法研究进展[J].职业与健康,2013,28(4):499-500.