脱脂椰子种皮多肽的抗氧化活性研究  

Antioxidant Activities of De-Fat Coconut Endocarp Peptide

作　　者：张玉锋[1,2] 段岢君[1,2] 王威[2] 陈卫军[1,2] 赵松林[1,2] 

机构地区：[1]中国热带农业科学院椰子研究所,文昌571339 [2]海南大学食品学院,海口570228

出　　处：《中国粮油学报》2014年第8期65-68,73,共5页Journal of the Chinese Cereals and Oils Association

基　　金：海南省重大科技专项(ZDZX20B011);海南省工程技术研究中心专项(GCZX2011004)

摘　　要：利用酸性蛋白酶水解经过预处理的脱脂椰子种皮蛋白,然后依次通过灭酶、冷却、离心、浓缩和真空干燥等步骤制备脱脂椰子种皮多肽。并以没食子酸和BHT作为对照,研究了脱脂椰子种皮多肽对DPPH和羟基自由基的清除能力、Fe2+的络合能力,Fe3+的还原能力以及对脂质过氧化的抑制作用。结果表明,脱脂椰子种皮多肽具有显著的抗氧化活性,在浓度为100μg/mL时,对DPPH和羟自由基的清除率分别为90.61%和57.67%;对Fe2+的络合能力(25.21%)高于同浓度的BHT(7.46%);而对Fe3+的还原能力则低于BHT和没食子酸,另外,在一定程度上,脱脂椰子种皮多肽还能通过抑制硫代巴比妥酸反应物的形成来抑制牛肉中脂质体的过氧化。De -fat coconut endocarp peptide has been prepared by acid proteinase hydrolysis, inactivation, cooling, centrifugation, concentration and vacuum drying from the pretreated de -fat coconut endocarp protein. Gal- lic acid and BHT were adopted as control group to research on the DPPH and hydroxyl radical scavenging ability; chelating ability on Fe2＋ , Fe3＋ reducing activity and the inhibition effect on liposome peroxide of de - fat coconut en- doearp peptide. The results showed that the peptide had significant antioxidant activities; its DPPH radical and hy- droxyl radical scavenging activities were 90.61% and 57.67% respectively; Fe2＋ chelating ability （25.21% ） was higher than BHT （7.46%） when the concentration was 100 μg/mL; while the reducing power on Fe3＋ was lower than BHT and gallic acid. In addition, de -fat coconut endocarp peptide had ability to inhibit liposome peroxide in beef by inhibiting the formation of thiobarbiturie acid reactive substances to a certain extent.

关 键 词：脱脂椰子种皮 多肽 自由基 抗氧化活性 

分 类 号：TS209[轻工技术与工程—食品科学]