不同杀菌工艺对泥鳅多肽抗氧化活性的影响  

Effect of Sterilization on the Antioxidant Activity of Loach Peptide

作　　者：郑淋[1] 游丽君[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品与发酵工业》2011年第3期109-112,共4页Food and Fermentation Industries

基　　金：国家"十一五"科技支撑计划项目(2006BAD27B03;2006BAD27B04)

摘　　要：研究了巴氏杀菌、煮沸灭菌和高压蒸汽灭菌3种杀菌工艺对泥鳅多肽抗氧化活性的影响。结果表明,泥鳅多肽经100℃/20 m in煮沸灭菌和121℃/15 m in高压蒸汽灭菌后,在420 nm处吸光值显著增大,且在此条件下能保持较高的氧自由基吸收能力(ORAC值);3种杀菌工艺均使泥鳅多肽清除DPPH自由基能力及还原力有所下降,其中高压蒸汽灭菌对其影响最小;而巴氏杀菌及高压蒸汽灭菌却使泥鳅多肽螯合Cu2+的能力有所提高。综合这4个指标可以得出:泥鳅多肽具有良好的耐热性,经高压蒸汽灭菌后能保持较强的抗氧化活性,这可能与其发生了美拉德反应有关。The effect of pasteurization, boiling sterilization and high-pressure steam sterilization on the antioxidant activity of loach peptide were investigated. The results showed that the absorbance of loach peptide at 420 nm increased significantly, which was treated by boiling sterilization or high-pressure steam sterilization. Under this condition, the loach peptide could maintain a high ORAC value. Both the DPPH free radical scavenging activity and the reducing power of loach peptide decreased after thermal sterilization treatment, while high-pressure steam sterilization had the least influence on it. Pasteurization and high-pressure steam sterilization could enhance the Cu （ Ⅱ ） ion chelating activity of loach peptide. Based on the above results, we can conclude that loach peptide had good heat resistance and it could maintain stronger antioxidant activity by high-pressure steam sterilization, which may be related to the Maillard reaction.

关 键 词：泥鳅多肽 抗氧化活性 热杀菌 美拉德反应 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]