宣威火腿加工过程中抗氧化肽活性变化规律
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摘要
以不同加工阶段的宣威火腿为原料,研究宣威火腿中多肽的含量及其抗氧化活性变化规律。以同浓度谷胱甘肽(GSH)作为对照,分别用1,1-二苯基-2-三硝基苯肼(DPPH)自由基、羟自由基、超氧自由基清除率以及总抗氧化能力对多肽抗氧化活性进行评价。结果显示:多肽含量及抗氧化活性随加工时间增加呈现出逐渐提高的趋势,且加工0～2个月和6～8个月的火腿中肽含量和抗氧化活性有显著性提高(p <0.05)。除清除超氧自由基能力外,其他抗氧化能力均低于GSH(p <0.05)。以上结果表明,随着加工时间的增加,宣威火腿中多肽含量呈增加趋势,多肽的抗氧化活性在加工0～2个月和6～8个月增加更加明显。
The objective of this study was to investigate the changes of the content and the antioxidant ability of polypeptide during different processing period using Xuanwei ham as raw material.Glutathione(GSH) with the same concentration as polypeptide was used as the control to evaluate the antioxidant activity of the polypeptide through measuring 1,1-diphenyl-2-trinitrophenol hydrazine(DPPH) radical,hydroxyl radical,superoxide radical scavenging rate and total antioxidant capacity.The results showed the trend that the peptide contents and antioxidant activity increased with the extension of processing time,while the contents of peptides in ham were significantly increased between 0～2 and 6～8 months of processing(p < 0.05).However,except the superoxide radical scavenging ability,the antioxidant activity of Xuanwei ham polypeptides was lower than that of GSH(p < 0.05).The results showed that the content of Xuanwei ham polypeptide increased with the extension of processing time,while the peptide contents and antioxidant activity of these peptides were significantly increased during the 0～2 months and the 6～8 months of processing.
The objective of this study was to investigate the changes of the content and the antioxidant ability of polypeptide during different processing period using Xuanwei ham as raw material.Glutathione(GSH) with the same concentration as polypeptide was used as the control to evaluate the antioxidant activity of the polypeptide through measuring 1,1-diphenyl-2-trinitrophenol hydrazine(DPPH) radical,hydroxyl radical,superoxide radical scavenging rate and total antioxidant capacity.The results showed the trend that the peptide contents and antioxidant activity increased with the extension of processing time,while the contents of peptides in ham were significantly increased between 0～2 and 6～8 months of processing(p < 0.05).However,except the superoxide radical scavenging ability,the antioxidant activity of Xuanwei ham polypeptides was lower than that of GSH(p < 0.05).The results showed that the content of Xuanwei ham polypeptide increased with the extension of processing time,while the peptide contents and antioxidant activity of these peptides were significantly increased during the 0～2 months and the 6～8 months of processing.
引文
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[18]Miguel AS,Fidel T.Biochemical properties of dipeptidyl peptidase III purified from porcine skeletal muscle[J].Agricultural and Food Chemistry,1998,46(10):3977-3984.
[19]Zhou G H,Zhao G M.Biochemical changes during processing of traditional Jinhua ham[J].Meat Science,2007,77(1):114.
[20]杨小幸,周家春,陈启明,等.苹果酵素天然发酵过程中代谢产物的变化规律[J].食品科学,2017,38(24):15-19.
[21]于继兵,高艳锋,张东方,等.棉籽蛋白多肽的制备及对DPPH自由基的清除作用[J].食品研究与开发,2008,29(6):5-8.
[22]Leticia M,Elizabeth E,Paul D,et al.Proteomic identification of antioxidant peptides from 400 to 2500 Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction[J].Food Research International,2014,56:68-76.
[23]Lujuan Xing,Qingfeng Ge,Donglei Jiang,et al.Caco-2 cellbased electrochemical biosensor for evaluating the antioxidant capacity of Asp-Leu-Glu-Glu isolated from dry-cured Xuanwei ham[J].Biosensors and Bioelectronic,2017,01(020):1-29.
[24]祝超智.金华火腿抗氧化肽的活性研究及组分鉴定[D].南京:南京农业大学,2015.
[25]Pincemail J.Free radicals and antioxidants in human diseases[M].Berlin:Springer Verlag,1995:83-98.
[26]范远景,高海成,孟凡莉.抗氧化活性花生肽的氨基酸组成及质谱分析[J].食品科学,2011,32(13):32-36.
[27]Ghiselli A,Serafini M.Measurements of the antioxidant capacity in human plasma[J].Biofactors,1997,6(4):451-453.
[28]郭利娜,朱玉,刁明明,等.枯草芽孢杆菌发酵小米糠对其抗氧化肽含量与抗氧化活性的影响[J].食品科学,2015,36(13):196-201.
[2]郝婕,董金皋.天然抗氧化剂的提取分离及功能研究[J].河北林果研究,2005,20(4):369-372.
[3]Pokorny J.Are natural antioxidants better and safer than synthetic antioxidants?[J].European Journal of Lipid Science and Technology,2007,109(8):629-642.
[4]Escudero E,Aristoy M C,Nishimura H,et al.Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham[J].Meat Science,2012,91(3):306-311.
[5]乔发东,马长伟.宣威火腿加工过程中挥发性风味化合物分析[J].食品研究与开发,2006,27(3):24-29.
[6]ToldráF,Flores M.The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham[J].Critical Review in Food Science,1998,38(4):331-352.
[7]Wang X X,Ma P,Jiang D F,et al.The natural microflora of Xuanwei ham and the no-mouldy ham production[J].Journal of Food Engineering,2006,77(1):103-111.
[8]章建浩,周光宏,朱健辉,等.金华火腿传统加工过程中游离氨基酸和风味物质的变化及其相关性[J].南京农业大学学报,2005,27(4):96-100.
[9]Li P,Shen Q,Liu Z,et al.A newly isolated strain Pediococcus parvulus from Xuanwei ham,a traditional Chinese fermented meat product[J].International Journal of Food Science and Technology,2008,43(8):1387-1394.
[10]邢路娟,胡亚亚,周光宏等.宣威火腿中粗肽的提取与抗氧化活性鉴定[J].南京农业大学学报,2015,38(4):661-666.
[11]Church F C,Swaisgood H E,Porter D H,et al.Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins[J].Journal of Dairy Science,1983,66(6):1219-1227.
[12]Brandwilliams W,Cuvelier ME,Berset C.Use of a freeradical method to evaluate antioxidant activity[J].Food Science and Technology,1995,28(1):25-30.
[13]Sakanaka S,Ishihara Y.Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical-scavenging assays and on lipid oxidation in tuna homogenates[J].Food Chemistry,2008,107(2):739-744.
[14]Zhu C Z,Zhang W G,Zhou G H,et al.Isolation and identification of antioxidant peptides from Jinhua ham[J].Journal of Agricultural and Food Chemistry,2013,61(6):1265-1271.
[15]Elizabeth E,Miguel AS,Keizo A,et al.Angiotensin I-converting enzyme inhibitory peptides generated from in vitro gastrointestinal digestion of pork meat[J].Agricultural and Food Chemistry,2010,58(5):2895-2901.
[16]Fidel T.Proteolysis and lipolysis in flavour development of dry-cured meat products[J].Meat Science,1998,49(1):S101-S110.
[17]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.
[18]Miguel AS,Fidel T.Biochemical properties of dipeptidyl peptidase III purified from porcine skeletal muscle[J].Agricultural and Food Chemistry,1998,46(10):3977-3984.
[19]Zhou G H,Zhao G M.Biochemical changes during processing of traditional Jinhua ham[J].Meat Science,2007,77(1):114.
[20]杨小幸,周家春,陈启明,等.苹果酵素天然发酵过程中代谢产物的变化规律[J].食品科学,2017,38(24):15-19.
[21]于继兵,高艳锋,张东方,等.棉籽蛋白多肽的制备及对DPPH自由基的清除作用[J].食品研究与开发,2008,29(6):5-8.
[22]Leticia M,Elizabeth E,Paul D,et al.Proteomic identification of antioxidant peptides from 400 to 2500 Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction[J].Food Research International,2014,56:68-76.
[23]Lujuan Xing,Qingfeng Ge,Donglei Jiang,et al.Caco-2 cellbased electrochemical biosensor for evaluating the antioxidant capacity of Asp-Leu-Glu-Glu isolated from dry-cured Xuanwei ham[J].Biosensors and Bioelectronic,2017,01(020):1-29.
[24]祝超智.金华火腿抗氧化肽的活性研究及组分鉴定[D].南京:南京农业大学,2015.
[25]Pincemail J.Free radicals and antioxidants in human diseases[M].Berlin:Springer Verlag,1995:83-98.
[26]范远景,高海成,孟凡莉.抗氧化活性花生肽的氨基酸组成及质谱分析[J].食品科学,2011,32(13):32-36.
[27]Ghiselli A,Serafini M.Measurements of the antioxidant capacity in human plasma[J].Biofactors,1997,6(4):451-453.
[28]郭利娜,朱玉,刁明明,等.枯草芽孢杆菌发酵小米糠对其抗氧化肽含量与抗氧化活性的影响[J].食品科学,2015,36(13):196-201.