食品与发酵工业2009，Vol.35Issue(9)：46-50,5.
黑豆低聚肽的抗氧化活性评价及其氨基酸组成分析
Amino Acid Composition Analysis and Antioxidant Activity Evaluation of oligopeptides from Black Soybean
摘要
Abstract
The free radical scavenging ability in chemically modeled systems and the restraining ability of raalon-dialdehyde (MDA) production in mice liver homogenate were used to estimate the antioxidant capabilities of black soybean oligopeptides. It shows that the half inhibit concentration ( IC_(50)) of oligopeptides for scavenging superoxide anion,DPPH ·,and hydroxyl radicals were 1.32,0.67 and 0.96 mg/mL,respectively,which were 1.07,1. 15,and 1. 76 times that of ascorbic acid. The reduction ability of ascorbic acid was 1.4 times that of oligopeptides. The black soybean oligopeptides exerted the strongest free radical scavenging activity. The black soybean oligopeptides can inhibit lipid peroxidation induced by · OH,as well as the formation of MDA in mice liver homogenate,showing that they possess a strong antioxidation capability.关键词
黑豆低聚肽/抗氧化/清除自由基/氨基酸组成Key words
black soybean oligopeptides/antioxidant activity/free radical scavenging/amino acid composition分类
轻工纺织引用本文复制引用
任海伟,王常青..黑豆低聚肽的抗氧化活性评价及其氨基酸组成分析[J].食品与发酵工业,2009,35(9):46-50,5.基金项目
太原市大学生创业创新计划项目(No.07010737) （No.07010737）
