牡蛎氨基酸螯合锌体外抗氧化作用研究  

Study on invitro antioxidant effects of oyster amino acid chelated zinc

作　　者：梁春辉[1] 李雨哲 敖冉[1] 戎平[1] 丁娜[1] 齐文聪 梁帅峰 张志胜[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]国家食品安全风险评估中心,北京100022

出　　处：《食品科技》2016年第3期270-274,共5页Food Science and Technology

基　　金：国家海洋公益性行业科研专项(201205031);河北省科技计划项目(13273202D)

摘　　要：研究了牡蛎氨基酸螯合锌体外抗氧化能力,测定了牡蛎氨基酸螯合锌对DPPH自由基、超氧阴离子自由基(O^-_2·)、羟基自由基(·OH)3种常见自由基的清除能力及其抗氧化值。结果表明:牡蛎氨基酸螯合锌具有较好的体外抗氧化能力,随着浓度的增加,牡蛎氨基酸螯合锌对DPPH、O^-_2·、·OH自由基的清除能力逐渐增强,抗氧化值也随之增加。当浓度0.01 g/m L时,对DPPH、·OH自由基的清除率分别为88.43%、82.64%。This paper studied the invitro antioxidant effects of oyster amino acid chelated zinc,determined the oyster amino acid chelated zinc scavenging ability of the three common free radical,DPPH free radical,superoxide anion free radical,hydroxyl radical and antioxidant value.Results showed that oyster amino acid chelate zinc have efficient antioxidant capacity.With the increase of concentration,the scavenging ability of DPPH free radical,superoxide anion free radical,hydroxyl radical increasedgradually,and antioxidant value increased too.The removal rate of DPPH free radical and hydroxyl radical were 88.43% and 82.64% when the concentration at 0.01 g/m L.

关 键 词：牡蛎氨基酸螯合锌 自由基 体外抗氧化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]