鸡骨胶原蛋白肽抗氧化性的研究  

Antioxidation of Collagen Peptides from Chicken Bone

作　　者：张根生[1,2] 符群[1] 岳晓霞[2] 韩冰[2] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040 [2]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品科学》2009年第13期133-135,共3页Food Science

基　　金：黑龙江省科技攻关计划项目(GB06B403-2)

摘　　要：选取具有代表性的·OH、DPPH·、O2·三种自由基体系和铁离子还原体系,以不同浓度鸡骨胶原蛋白肽的抗氧化作用作为指标,评价鸡骨胶原蛋白肽的抗氧化性能。结果显示:鸡骨胶原蛋白肽对三种自由基都具有明显的清除作用,在相应浓度范围内,·OH最大清除率为99.74%,半抑制浓度IC50为4.85mg/ml;DPPH·最大清除率为80.24%,IC50=32.06μg/ml;O2·最大清除率为53.71%,IC50=16.48μg/ml。同时,对铁离子还具有显著的还原能力。The·OH, DPPH · and O2^- · free radical systems and Fe^3＋ reduction system were selected to assay the antioxidant activities of different concentrations of collagen peptides from chicken bone. Results indicated that the collagen peptides presented significant scavenging activity to all of the three free radicals. In a certain concentration range, the maximum scavenging rates to ·OH, DPPH · and O2^- free radicals were 99.74%, 80.24% and 53.71%, respectively, and the corresponding ICs0 values were 4.85mg/ml, 32.06 and 16.48 μg/ml respectively. Also, the collagen peptides showed the significant reduction activity to iron ions.

关 键 词：胶原蛋白肽 鸡骨 自由基 抗氧化性 

分 类 号：TS201.21[轻工技术与工程—食品科学]