鲨鱼肉酶解物的抗氧化作用及其稳定性研究  

The anti-oxidant ability and its stability of hydrolysates obtained from shark meat

作　　者：陆焰[1] 刘冰冰[1] 杨文鸽[1] 

机构地区：[1]宁波大学生命科学与生命工程学院,宁波315211

出　　处：《食品科技》2011年第12期135-139,共5页Food Science and Technology

基　　金：国家"十一五"科技支撑计划重大项目(2008BAD94B05);宁波市自然科学基金项目(2010A610013)

摘　　要：以还原能力和金属离子螯合能力、清除DPPH·、O2-·、OH·自由基能力为指标,考察鲨鱼肉酶解物的抗氧化活性,同时以清除自由基DPPH·的活性为指标,分析温度和pH值对其抗氧化作用稳定性的影响。结果表明:鲨鱼肉酶解液产物具有一定的还原能力和金属离子螯合能力,其清除DPPH·、O2-·、OH·自由基的IC50值分别为10.16、23.71、19.82mg/mL。酶解产物耐热性强;在酸性环境中,鲨鱼肉酶解液能较好地保持其抗氧化活性,但在碱性环境中抗氧化活性丧失较快。Based on the reductive abilty,metal ion chelating ability,and the scavenging ablity of DPPH·,O2-· and OH·,the antioxidant activity of hydrolysates obtained from shark meat were investigated,then the effect of temperature and pH on the antioxidation stability were analyzed based on the scavenging ablity of DPPH·.Results showd that the hydrolysates of shark meat had certain reductive and metal ion chelating ability,and the IC50 values on DPPH·,O2-· and OH· were 10.16 mg/mL,23.71 mg/mL,19.82 mg/mL,respectively.Meanwhile,the hydrolysates obtained from shark meat had a strong heat-resistant ability,could keep high antioxidant activity in the acidity environment,but losed its activity in the alkali environment.

关 键 词：鲨鱼肉 酶解物 抗氧化 稳定性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]