火麻仁粕酶解产物的抗氧化活性研究  

Research on the antioxidant activity of hydrolysate of hempseed meal

作　　者：林金莺[1] 安琪[1] 曾庆祝[1] 

机构地区：[1]广州大学化学化工学院,广东广州510006

出　　处：《食品与机械》2011年第3期49-51,146,共4页Food and Machinery

摘　　要：采用Alcalase 2.4LFG酶解火麻仁粕,研究不同酶解条件下酶解物的抗氧化活性。结果表明,酶解5h的产物抗氧化效果最好:酶解物对DPPH.、HO.的清除以及对二价铁离子螯合的EC50分别为1.36,0.62,1.15mg/mL,虽然比传统抗氧化剂差,但发现在抑制油酸过氧化体系中从第5天开始酶解物对油酸的抑制效果优于α-生育酚,并且酶解物中游离抗氧化氨基酸高。In order to evaluation the radical scavenging activity of hydrolysate of hempseed meal in different hydrolysis period with Alcalase 2.4L FG.The optimal results were as folloued： hydrolysis by Alcalase 2.4L FG for 5 h,EC50 value of DPPH·,HO· scavenging activity and Fe2＋ chelating ability of hydrolysate were 1.36 mg/mL,0.62 mg/mL,1.15 mg/mL respectively.Although inferior radical scavenging activity than traditional antioxidants,hydrolysate had a better lipid peroxidation inhibition activity than α-tocopherol from the fifth day.Also,hydrolysate contains higher antioxidant amino acids.

关 键 词：火麻仁粕 酶解 抗氧化 

分 类 号：R285.5[医药卫生—中药学]