珍珠贝多肽体外抗氧化活性的研究  

Antioxidant activities of pearl oyster polypeptides in vitro

作　　者：蒲月华[1,2] 邓旗[3] 杨萍[3] 童银洪[1,2] PU Yue-hua DENG Qi YANG Ping TONG Yin-hong(Pearl Research Institute of Guangdong Ocean University, Zhanjiang 524025 School of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524025 Guangdong Technology Research Center for Pearl Culture and Processing, Zhanjiang 524025)

机构地区：[1]广东海洋大学珍珠研究所,湛江524025 [2]广东省珍珠养殖与加工工程技术研究中心,湛江524025 [3]广东海洋大学食品科技学院,湛江524025

出　　处：《食品科技》2016年第11期124-128,共5页Food Science and Technology

基　　金：广东省海洋渔业科技推广专项(A201208A05)

摘　　要：以Vc为对照品,测定珍珠贝多肽对DPPH自由基、羟基自由基、超氧阴离子自由基和ABTS自由基的清除能力,研究珍珠贝多肽的体外抗氧化活性。结果表明:珍珠贝多肽对4种自由基均具有较强的清除作用,且清除率都随着质量浓度的增大而显著增加(p<0.05),剂量效应关系明显;珍珠贝多肽对DPPH自由基、羟基自由基、超氧阴离子自由基和ABTS自由基的IC50分别为3.23、2.23、9.74、0.25 g/L。珍珠贝多肽具备较高的抗氧化能力,为其抗氧化活性肽的开发利用提供理论依据。The aim of this study was to investigate the antioxidant effects of pearl oyster polypeptides in vitro. The scavenging capacities of pearl oyster polypeptides on DPPH·, OH·, O2-· and ABTS· were assayed in contrast with Vc. The experimental results indicated that pearl oyster polypeptides had strong effect of scavenging on DPPH·, OH·, O2-· and ABTS·. The IC50 were 3.23, 2.23, 9.74 and 0.25 g/L, respectively. Moreover, with the increase of the concentration of pearl oyster polypeptides, the scavenging rate of DPPH·, OH·, O2-· and ABTS· increased significantly（p〈0.05） in a dose-dependent manner. Therefore, pearl oyster polypeptides had strong antioxidant capacity, and it provided a theoretical foundation for the development and utilization of antioxidant peptides.

关 键 词：珍珠贝肉 多肽 自由基 抗氧化活性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]