蟹抗氧化肽的分离纯化及活性研究  

Separation, Purification and Activity Assay of Antioxidant Peptides from Swimming Crab

作　　者：范建凤[1] 王泽南[1] 杨柯[1] 李洪波[1] 郭俊珍[1] 周小芬[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2010年第13期48-51,共4页Food Science

基　　金：广东省教育部产学研结合项目(2007A090302090)

摘　　要：酶解梭子蟹下脚料获得抗氧化肽粗品。采用葡聚糖凝胶G-50与G-25进行分离纯化,对纯化样品的相对分子质量分布、抗氧化特性和氨基酸组成进行测定。结果表明:经分离得到的组分3抗氧化性较强,其相对分子质量在1096.5左右,经HPLC分析其已基本达到纯化;经氨基酸分析其由11种氨基酸组成,其中具有抗氧化能力的酪氨酸、半胱氨酸和组氨酸所占比例很高。The antioxidant peptides obtained from enzymatic hydrolysis of swimming crab wastes were separated by sequential chromatographic purification with Sephadex G-50 column followed by Sephadex G-25 column. The fractions obtained were evaluated for their scavenging capacities against hydroxyl and superoxide anion free radicals, molecular weight distribution and amino acid composition. The results indicated that subfraction No.3 of fraction No.a of crude antioxidant peptides from swimming crab wastes, the last eluted fraction, more effectively scavenged both of the free radicals and its molecular weight was approximately 1096.5. Totally 11 kinds of amino acids including Tyr, Cys and His with antioxidant activity were obtained through amino acid analysis.

关 键 词：梭子蟹下脚料 抗氧化肽 分离纯化 抗氧化性 氨基酸组成 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]