添加物和体外模拟胃肠道消化对鸢乌贼抗氧化肽稳定性的影响  

Effect of additives and gastrointestinal digestion in vitro on antioxidant stability of peptides derived from Purpleback flying squid(Symplectoteuthis oualaniensis)

作　　者：胡晓[1] 吴静[1,2] 杨贤庆[1] 李来好[1] 吴燕燕[1] 林婉玲[1] 陈胜军[1] 黄卉[1] 邓建朝[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工技术研发中心,广东广州510300 [2]上海海洋大学食品学院,上海201306

出　　处：《食品与发酵工业》2016年第11期91-96,共6页Food and Fermentation Industries

基　　金：国家现代农业产业技术体系建设专项(CARS-49);国家自然科学基金青年科学基金项目(31301454);农业部财政重大专项(NFZX2013);农业部水产品加工重点实验室开放基金(NYJG201405);“十二五”国家科技支撑计划项目(2012BAD28B06);广东省海洋渔业科技与产业发展专项(A201401C02,Z2015008)

摘　　要：以鸢乌贼抗氧化肽为研究对象,以DPPH自由基、羟自由基(·OH)清除能力和还原力为评价指标,探究了蔗糖、海藻糖、柠檬酸、NaCl、防腐剂、金属离子以及人工模拟胃肠道消化对其抗氧化活性的影响。结果表明:蔗糖和海藻糖对鸢乌贼抗氧化肽的抗氧化活性无显著性改变;柠檬酸和NaCl在一定的浓度范围内能起到增效作用,使鸢乌贼抗氧化肽的抗氧化活性增加;防腐剂(山梨酸钾和苯甲酸钠)对鸢乌贼抗氧化肽的抗氧化稳定性影响不明显;Cu^(2+)、Zn^(2+)使鸢乌贼抗氧化肽的抗氧化活性随着浓度增加显著性降低,Mg^(2+)、Ca^(2+)和K^+对鸢乌贼抗氧化肽的抗氧化活性影响较小;而人工模拟胃肠道消化表明,胃肠道消化不利于保持鸢乌贼抗氧化肽的抗氧化稳定性。The change of scavenging activity on DPPH radical, hydroxyl free radical, and reducing power capaci- ty were selected as the indexes to investigate the effects of sucrose, trehalose, citric acid, NaC1 ,preservatives, metal ions and gastrointestinal digestion in vitro on the antioxidant stability of the peptides from Purpleback flying squid. The results showed that antioxidant activity remained by sucrose, and trehalose, citric acid and NaC1 can increase the an- tioxidant activity in a certain concentration range for synergistic effect. Preservatives （potassium sorbate, sodium ben- zoate） showed no significantly different on the antioxidant activity. Cu2＋ ,Zn2＋ decreased the antioxidant activity with the increase of their concentration. The antioxidant activity is less affected by Mg2＋, Ca2 ＋, K ＋. Gastrointestinal di- gestion in vitro did not maintain the antioxidant activity. Therefore, to keep the antioxidant activity, the reasonable processing should be considered in applying peptides from Purpleback flying squid.

关 键 词：鸢乌贼 抗氧化肽 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]