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海参酶解产物的分离及其体外抗氧化作用的研究 被引量：28

Study on the Separation and Antioxidant Activity of Enzymatic Hydrolysates from Sea Cucumber
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摘要 从海参酶解产物中分离制备海参肽.并研究其体外抗氧化作用。采用超滤、冷冻干燥方法分离不同分子质量范围的海参肽;采用二苯代苦味酰基自由基(DPPH),研究海参肽的抗氧化活性;经Sephadex G-25和反相高效液相色谱对抗氧化海参肽进行进一步分离。结果表明,分子质量在1000～3000u的海参肽表现出很强的抗氧化作用,对DPPH自由基的清除能力强于V_E,其再经Sephadex G-25分离得到海参肽Ⅰ的抗氧化活性最强,对DPPH自由基的清除率达56.3%(1mg/mL),海参肽Ⅰ经反相高效液相色谱将分离得到2个海参多肽组分. The separation and antioxidant activity of sea cucumber peptides were studied by the enzymatic hydrolysate preparation method. The hydrolysate was separated to different molecular weight fractions by the methods of ultrafiltration and lyophilization. The antioxidant activity of sea cucumber peptides were studied by DPPH ·assay. The results indicated that peptides with molecular weight of 1 000-3 000u showed greater antioxidant activity and greater scavenging effect on DPPH ·than Vitamin E. The sample of sea cucumber peptide I showed the greatest antioxidant activity with the scavenging capacity on DPPH . of 56.3% （lmg/mL）. Then the peptide I was purified to two factions by RP-HPLC.
作者 刘程惠 朱蓓薇 董秀萍 陈立国
机构地区 大连工业大学生物与食品工程学院
出处 《食品与发酵工业》 CAS CSCD 北大核心 2007年第9期50-53,共4页 Food and Fermentation Industries
基金 国家自然基金项目(No.30571449) 国际重点合作项目(项目编号:2006DFA32580)
关键词 海参 肽 二苯代苦味酰基自由基 反相高效液相色谱 Holothurian （Sea cucumber）, peptides, 1,1-diphenyl-2-picrylhydrazyl free radical （DPPH · ）,RP-HPLC
分类号 R151 [医药卫生—营养与食品卫生学]
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参考文献11

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二级参考文献43

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共引文献9

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引证文献28

二级引证文献208

食品与发酵工业
2007年 第9期

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