罗非鱼鱼皮多肽(TSP-I)抗氧化活性的研究  

STUDY ON SCAVENING EFFICACY OF PEPTIDES FROM OREOCHROMIS NILOTICUS SKIN

作　　者：刘成梅[1] 梁汉萦[1] 刘伟[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室中德食品工程中心,江西南昌330047

出　　处：《食品研究与开发》2007年第11期148-151,共4页Food Research and Development

基　　金：教育部"长江学者和创新团队发展计划"创新团队项目(IRT0540);国家创新基金(05C26213600936);农业科技成果转化资金项目(2006GB2C500148)

摘　　要：利用化学发光法检测了罗非鱼鱼皮多肽(TSP-I)对超氧阴离子(O2·-)自由基的清除能力,利用分光光度法检测其清除二苯代苦味酰自由基(DPPH·)的能力,采用Na2S2O3—I2滴定法测定了其抗油脂氧化的能力。实验发现:罗非鱼鱼皮多肽对二苯代苦味酰自由基的抑制作用强于对超氧阴离子自由基的抑制作用,其清除两种自由基50%所对应的质量浓度(IC50)分别为:13.96mg/mL和16.79mg/mL。添加罗非鱼鱼皮多肽对油脂具有良好的抗氧化作用,其中以添加1.00%的鱼皮多肽抗氧化效果最佳,另外VC对鱼皮多肽具有协同抗氧化作用,效果优于单独添加0.05%和0.20%鱼皮多肽。This article studied TSP-I＇s ability of scavenging superoxide anion by chemilumine-scence, scavenging DPPH· by spectrophotometry and anti-oxidizing by Na2S2O3--I2 titration method. We are informed that ： TSP-I shows better scavenging capacities on DPPH than superoxide anion, the quality concentration （IC50） for TSP-I to inhibit two radical 50 % were 13.96 mg/mLand 16.79 mg/mL. TSP-I has significant anti-oxidizing action,the treatment with 1.00 % TSP-I shows the best anti-oxidizing action.When VitC was added with it into bean oil simultaneously, asynergistic effects in anti-oxidizing activities was found.The anti-oxidizing effect of the complex is better than just adding 0.05 % and0.20 % of TSP-I.

关 键 词：罗非鱼鱼皮 胶原多肽 自由基 抗氧化作用 化学发光法 分光光度法 

分 类 号：TS201[轻工技术与工程—食品科学]