菜籽多肽稳定性及RP-HPLC分离制备高抗氧化活性(ORAC)组分研究  

Study on Stability of Rapeseed Peptides and Preparation of Peptides with High Antioxidant Activity( ORAC) Purified by RP-HPLC

作　　者：王玉梅[1] 张晶[1] 谢慧慧[1] 陈静宜[1] 王立峰[1] 

机构地区：[1]南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心,南京210023

出　　处：《中国食物与营养》2015年第5期36-39,共4页Food and Nutrition in China

基　　金：国家863计划项目(项目编号:2013AA102207);国家农业成果转化计划项目(项目编号:2012GB24490611);江苏省高校自然科学基金项目(项目编号:14KJB550004)

摘　　要：菜籽多肽是菜籽蛋白的降解物，性质与蛋白质类似，其稳定性受到很多环境因素的影响，进而影响多肽的生物活性。研究多肽的稳定的环境条件可为其利用与加工提供参数。本试验研究菜籽多肽的稳定性，试验得出：在加热温度60℃、pH6．0～8．0的条件下菜籽多肽较稳定，肠液中菜籽多肽稳定性优于人工胃液中。丙三醇、蔗糖和D-果糖对菜籽多肽的稳定性具有保护作用。进一步纯化菜籽多肽主要可收集6个组分，其中组分5显示较强的抗氧化性，其ORAC值为1744．29μmol／L TE／（g样品）。Rapeseed peptides were obtained by hydrolyzing the protein with similar properties. The stability of peptides were affected by environmental factors, which had influences on the biological activities. Study on the environment conditions could serve for its using and processing. The stability of rapeseed peptides was studied and resuhs showed that it had no affection on the stability when the heated tempera- ture was 60℃, and rapeseed peptide was relatively stable on the condition of pH 6. 0 - 8.0, and the effect of artificial gastric juice on rapeseed peptides stability was greater than intestinal juice. There was certain protective effect on rapeseed peptides stability of glycerol, su- crose and D-fructose. Totally 6 groups of rapeseed peptides were collected by the separation of Reverse Phase-High Performance Liquid Chro- matography （RP-HPLC）, and group 5 had the best ainlioxidation with ORAC value of 1 744. 29 μmol/L TE/ （g sample） .

关 键 词：菜籽多肽 ORAC 稳定性 RP-HPLC 分离纯化 

分 类 号：TS201.2[轻工技术与工程—食品科学]