豆粕多肽锌螯合物的抗氧化性的研究-《中国调味品》

文章信息/Info

Title:: Study on anti-oxidative activity of Soybean meal peptide chelated Zn2+

摘要:: 本文考察了豆粕多肽与锌离子螯合前后还原能力、羟基自由基清除能力、DPPH自由基清除能力、亚硝酸盐清除能力以及脂质过氧化物抑制能力的变化。结果表明：豆粕多肽及其与锌离子的螯合物均具有一定的抗氧化能力，豆粕多肽锌螯合物，对DPPH自由基、羟自由基(.OH) 、亚硝酸盐的清除能力，以及脂质过氧化物抑制能力、还原能力均高于豆粕多肽，并随着质量浓度的增加而呈现量效关系，且清除羟基自由基能力最强，清除亚硝酸盐能力最差，清除羟基自由基与DPPH自由基能力略强于茶多酚，脂质过氧化物抑制能力与亚硝酸盐的清除能力均低于茶多酚。

Abstract:: In this perpar, the reducing power、Hydroxyl radical scavenging ability、DPPH﹒scavenging ability 、Nitrite removal capacity and Lipid peroxide inhibition ability were investigated Before and after Zinc Ion chelation with Soybean meal Peptide. The results indicated:the Soybean meal peptide and Zinc Ion chelation with Soybean meal Peptide have Antioxidant activity,the the reducing power、Hydroxyl radical scavenging ability、DPPH﹒scavenging ability 、Nitrite removal capacity and Lipid peroxide inhibition ability of Zinc Ion chelation with Soybean meal Peptide were higher than that of soybean meal polypeptide, With the increase of mass concentration, there is a dose-effect relationship, Scavenging ability of hydroxyl radical is strongest, Nitrite removal ability is the worst, the ability of scavenging hydroxyl radical and DPPH radical is slightly stronger than that of tea polyphenol, the inhibition ability of lipid peroxide and nitrite clearance were lower than that of tea polyphenols chelated Zn2+.