南京农业大学学报2016，Vol.39Issue(2)：312-317,6.DOI:10.7685/jnau.201508028
传统工艺和新工艺金华火腿中抗氧化肽的比较
Research about antioxidant peptides extracted from Jinhua ham under different processing technology
摘要
Abstract
[Objectives] The aim of this study is to compare the antioxidant ability of peptides from traditional and new processing produced Jinhua ham.[Methods] Crude peptides were collected from different technology of Jinhua ham as solution.Peptide amount and their antioxidant activities were measured.The antioxidant abilities of different crude peptide extracts were determined by DPPH radical scavenging,metal ion chelating,superoxide anion radical scavenging,reducing power and the total antioxidant capacity (T-AOC) using glutathione (GSH) as control [Results] The amount of crude peptides extracted from traditional processing was significantly higher than that from new technology.Under the concentration range of 1.0-5.0 mg·mL-1,the crude peptide extract from Jinhua ham with traditional processing methods(crude peptide T)presented higher superoxide anion radical scavenging activity than crude peptide extract from new processing methods(crude peptide N).At the concentration of 1.0 mg· mL-1,metal ion chelating activity of crude peptide T was significantly higher than crude peptide N (P＜0.05).Total antioxidant capacity of crude peptide N reached 0.85 U at 4.0 mg·mL-1 which was significantly higher than crude peptide T.When the concentration was higher than 2.0 mg·mL-1,the crude peptide N showed higher DPPH radical scavenging capacity than crude peptide T,and the reducing power of crude peptide T did not differ significantly from that of crude peptide N and crude peptides from Jinhua ham under different processing technology were significantly lower than GSH.[Conclusions] The amount of crude peptide T from Jinhua ham was higher than crude peptide N.Both peptides extracted from traditional and new processing Jinhua ham showed good reducing power.Crude peptide T showed higher Fe2+-chelating ability and superoxide anion radical scavenging activities than crude peptide N,while crude peptide N showed higher DPPH radical scavenging capacity and total antioxidant capacity than crude peptide T.关键词
金华火腿/传统工艺/新工艺/抗氧化肽/自由基清除Key words
Jinhua ham/traditional processing methods/new processing methods/antioxidant peptide/radical scavenging分类
轻工纺织引用本文复制引用
郑锦晓,胡亚亚,邢路娟,周光宏,张万刚..传统工艺和新工艺金华火腿中抗氧化肽的比较[J].南京农业大学学报,2016,39(2):312-317,6.基金项目
南京农业大学人才引进项目(804085) （804085）
“十二五”国家科技支撑计划项目(2014BAD04B11) （2014BAD04B11）
