西式发酵火腿粗肽的制备及抗氧化活性和氨基酸组成分析  

Preparation,Antioxidant Activity and Amino Acid Composition Analysis of Crude Peptides from Western-Style Fermented Ham

作　　者：席丽琴 杨君娜[1] 许随根 黄鑫[1] 李家鹏[1] 王守伟[1] XI Liqin;YANG Junna;XU Suigen;HUANG Xin;LI Jiapeng;WANG Shouwei(Beijing Key Laboratory of Meat Processing Technology,China Meat Research Centre,Beijing 100068,China)

机构地区：[1]中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,北京100068

出　　处：《肉类研究》2022年第1期1-6,共6页Meat Research

基　　金：首农食品集团自立科技项目(SNSPKJ(2021)07)。

摘　　要：采用磷酸盐缓冲液和盐酸溶液提取西式发酵火腿的粗肽,测定并比较2种溶液提取的粗肽1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、羟自由基清除能力、Fe^(2+)螯合能力及总抗氧化能力,同时对氨基酸组成进行分析。结果表明:磷酸盐法提取得到的粗肽粉A的质量和肽含量显著高于盐酸法提取得到的粗肽粉B;在质量浓度1~5 mg/mL范围内,2种粗肽粉的自由基清除能力均逐渐增强,当质量浓度5 mg/mL时,粗肽粉A和B的DPPH自由基清除率分别达到26.59%和30.99%,羟自由基清除率分别达到84.07%和27.49%;粗肽粉A的Fe^(2+)螯合率为81.20%,显著高于粗肽粉B;粗肽粉A和B的总抗氧化能力在质量浓度5 mg/mL分别达到68.74%和46.11%;西式发酵火腿粗肽的氨基酸组成丰富,粗肽粉A和B的必需氨基酸占比分别为44.246%和41.746%,与抗氧化活性相关的碱性、酸性及疏水性氨基酸的总量分别达到87.560%和87.618%。综上所述,2种西式发酵火腿粗肽均具有一定的抗氧化能力及营养价值,且磷酸盐法提取得到的粗肽具有更强的抗氧化活性和更优的氨基酸组成。The present study was carried out to compare the 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity,hydroxyl radical scavenging capacity,Fe^(2+)chelating capacity and total antioxidant capacity of crude peptides extracted from western-style fermented ham with phosphate buffer solution and hydrochloric acid solution.Besides,their amino acid compositions were analyzed.The results showed that the mass and purity of phosphate buffer extractable peptides were significantly higher than those extracted with hydrochloric acid.The radical scavenging ability of both samples increased with increasing their concentration from 1 to 5 mg/mL.At a concentration of 5 mg/mL,phosphate buffer extractable and hydrochloric acid extractable peptides scavenged DPPH radical by 26.59%and 30.99%,and hydroxyl radical by 84.07%and 27.49%respectively.The Fe^(2+)chelating capacity of phosphate buffer extractable peptides was 81.20%,which was significantly higher than that of hydrochloric acid extractable peptides.Their total antioxidant capacity was 68.74%and 46.11%at 5 mg/mL,respectively.For the two samples,the essential amino acids accounted for 44.246%and 41.746%of total amino acids,respectively,and the total amount of basic,acidic and hydrophobic amino acids related to antioxidant activity was 87.560%and 87.618%,respectively.In conclusion,both crude peptides have antioxidant capacity and a certain nutritional value,and phosphate extractable peptides have stronger antioxidant activity and better amino acid composition.

关 键 词：西式发酵火腿 粗肽 抗氧化活性 氨基酸组成 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]