摘要
文章对大鲵肽酱香酒的工艺进行优化并对其体内抗氧化活性进行探究。以1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率为主要指标,多肽含量为参考指标,通过单因素实验和正交实验对大鲵肽酱香酒工艺进行优化,并进一步研究大鲵肽酱香酒的体内抗氧化活性。将大鲵肉酶解冻干后制得大鲵肽冻干粉,在温度30℃下,按1:40料液比加入33%vol酱香型白酒后离心时间25 min,此条件生产的大鲵肽酱香酒氨基酸含量丰富,小鼠肝脏组织中活性氧簇(ROS)、丙二醛(MDA)的含量呈现出显著性下降,谷胱甘肽(GSH)水平、超氧化物歧化酶(SOD)的活性出现了显著性升高,表明大鲵肽酱香酒比普通白酒引起的氧化应激效应小,造成的肝损伤程度低。研究结果为大鲵的深加工和应用研究及酱香保健酒的开发提供了参考依据。
The technology of Andrias davidianus peptide Moutai-flavor liquor was optimized and its antioxidant activity in vivo was studied. The technology optimization was researched by single factor experiment and orthogonal test, with DPPH radical scavenging activity as main evaluation index and peptides content as auxiliary index, antioxidant activity in vivo of Andrias davidianus peptide Moutai-flavor liquor was further investigated. After lyophilizing the hydrolysis meat of Andrias davidianus, the peptide lyophilized powder was prepared, the optimal production technology was formulation temperature 30 ℃, alcohol content 33%vol, the addition ratio of lyophilized powder 1:40, centrifugation time 25 min.Under the optimal conditions, Andrias davidianus peptide Moutai-flavor liquor was rich in amino acids and presented antioxidant activity in vivo, the content of GSH and the activity of SOD rose significantly,the contents of ROS and MDA showed significant decrease, compared with the mouse of the liquor group,it indicated that Andrias davidianus peptide Moutai-flavor liquor caused less oxidative stress and less liver damage than ordinary liquor. It provided a reference for further research on the processing and application of Andrias davidianus and development of health Moutai-flavor liquor.
作者
陈娟
喻仕瑞
冯国辉
冯水容
肖杨杨
胥睿
CHEN Juan;YU Shirui;FENG Guohui;FENG Shuirong;XIAO Yangyang;XU Rui(College of Food Science and Engineering,Moutai Institute,Renhuai 564501,China;Guizhou Health Wine Brewing Engineering Research Center,Renhuai 564502,China)
出处
《食品科技》
CAS
北大核心
2023年第1期62-68,共7页
Food Science and Technology
基金
贵州特色食品开发及综合利用工程研究中心项目(黔教合KY字[2020]022)
中央引导地方科技发展专项资金项目(黔科中引地[2019]4006)
贵州省教育厅青年成长项目(黔科合支撑[2018]457)
贵州省科技厅科技支撑项目(黔科合支撑[2019]2370)
仁怀市科技计划项目(仁科支撑[2019]4号)。
关键词
大鲵
肽
酱香酒
工艺优化
抗氧化活性
Andrias davidianus
peptide
Moutai-flavor liquor
technology optimization
antioxidant activity
