响应面法优化超声波-微波协同酶解制备鲑鱼抗氧化肽  

Optimization of enzymolysis preparation antioxidant for salmon peptide with ultrasonic-microwave assist by response surface methodology

作　　者：康永锋[1,2] 康俊霞[1] 吴文惠[1,2] 李艳[1] 段吴平[1] 谢晶[1] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海海洋大学海洋科学研究院,上海201306

出　　处：《中国油脂》2012年第8期25-28,共4页China Oils and Fats

摘　　要：利用超声波-微波协同酶解鲑鱼胶原蛋白制备鲑鱼抗氧化肽,在单因素实验的基础上,通过响应面法考察了超声功率、超声波-微波处理时间和超声波-微波处理温度对于抗氧化钛超氧阴离子自由基清除率的影响。结果表明,超声波-微波协同制备鲑鱼抗氧化肽的最佳条件为微波功率500 W、超声功率100 W、超声波-微波处理时间9.7 min、超声波-微波处理温度41℃。在此条件下,超氧阴离子自由基清除率理论值为68.4%,实际清除率可达到67.2%。The salmon antioxidant peptide was prepared by ultrasonic -microwave assisted enzymolysis. On the basis of single - factor test, response surface methodology was applied to study the effects of ultra- sonic power, reaction time and reaction temperature on the scavenging of antioxidant peptide on superox- ide anion radical. The results showed that the optimal conditions of preparing the salmon antioxidant pep- tide with ultrosonic -microwave asist were as follows： microwave power 500 W, ultrasonic power 100 W, ultrasonic - microwave reaction time 9. 7 rain and ultrasonic -microwave reaction temperature 41℃. Un- der the optimal conditions, the predictive scavenging rate of superoxide anion radical was 68. 4%, and the actual scavenging rate was 67. 2%.

关 键 词：抗氧化肽 酶解 超声波-微波 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学] TQ936[轻工技术与工程—食品科学与工程]