抗氧化肽来源及其抗氧化活性测定研究进展  

Research Progress on Sources of Antioxidant Peptides and Determination Methods of Antioxidant Activity

作　　者：顾龙建 程学勋[1] 吴巨贤[1] 李咏梅[1] 谢婧[1] 周育媛 曾环旭 黄晓 GU Long-jian;CHENG Xue-xun;WU Ju-xian;LI Yong-mei;XIE Jing;ZHOU Yu-yuan;ZENG Huan-xu;HUANG Xiao(Dining and Tourism Academy,Guangdong Polytechnic of Science and Trade,Guangdong Guangzhou 510006,China)

机构地区：[1]广东科贸职业学院餐旅学院,广东广州510006

出　　处：《广州化工》2021年第14期25-27,共3页GuangZhou Chemical Industry

基　　金：2020年度广东省普通高校青年创新人才项目(2020KQNCX170)。

摘　　要：随着糖尿病、高血压、心脑血管疾病等慢性非传染病患病人数的快速增长,兼具营养和保健功能的食品受到了广泛的欢迎。具有营养性、安全性的抗氧化肽由于其独特的功能近10年来一直是多肽领域的研究热点。通过整理相关文献报道,本文综述了抗氧化肽的来源,并分析了制备抗氧化肽的方法存在的优劣性;此外,将抗氧化肽的抗氧化活性评价方法进行了总结和比较,以期为抗氧化肽活性研究提供建议和参考。With the rapid growth of the number of chronic non communicable diseases such as diabetes,hypertension,cardiovascular and cerebrovascular diseases,foods with nutrition and health care functions have been widely welcomed.Antioxidant peptides with nutrition and safety have been the research focus in the field of peptides for their unique functions in recent 10 years.The sources of antioxidant peptides were reviewed and the advantages and disadvantages of the preparation methods of antioxidant peptides were analyzed.In addition,the evaluation methods of antioxidant activity of antioxidant peptides were summarized and compared in order to provide suggestions and reference for the study of antioxidant peptide activity.

关 键 词：抗氧化肽 蛋白水解 合成 抗氧化活性 

分 类 号：TS207.3[轻工技术与工程—食品科学]