作　　者： ; ; ; ; ; ;

机构地区： 中国水产科学研究院南海水产研究所

出　　处： 《食品工业科技》 2015年第2期149-156,共8页

摘　　要： 为了探明合浦珠母贝（Pinctada fucata）肉抗氧化肽在应用中是否受到食品添加剂和光照的影响,文章以清除DPPH·、·OH和O2-·等自由基的能力以及可溶性蛋白质量分数（SPC）为指标,测定合浦珠母贝肉酶解液的抗氧化稳定性受食品辅料（Na Cl、蔗糖和葡萄糖）、不同浓度防腐剂（苯甲酸钠和山梨酸钾）、金属离子（K＋、Ca2＋、Mg2＋、Zn2＋和Cu2＋）等添加剂以及光照的影响。结果表明：Na Cl（0.5%~4.0%）和蔗糖（2.0%~10.0%）对合浦珠母贝肉酶解液抗氧化性影响并不显著,长时间保存,葡萄糖的影响较大;防腐剂对其抗氧化活性和SPC也有一定的影响,0.6%的山梨酸钾和0.4%的苯甲酸钠有益于其保存,且苯甲酸钠的作用效果大于山梨酸钾;K＋、Ca2＋、Mg2＋对其清除自由基的能力影响较小,而Cu2＋的影响最大,0.05mg·m L-1以上浓度的Cu2＋和光照都会降低其抗氧化能力。 To find out whether antioxidant peptides derived from Pinctada fucata protein in the application under the influence of food additives and light. The scavenging capacities against DPPH,hydroxy free radicals,superoxide anions and soluble protein content（SPC） served as the indexes,we measured its oxidation stability by food materials（Na Cl,sucrose and glucose）,concentration of different preservatives（sodium benzoate and potassium sorbate）,metal ions（K＋,Ca2＋,Mg2＋,Zn2＋和Cu2＋） and the influence of illumination. The results showed that antioxidation peptide activity was less affected by Na Cl and sucrose in 0.5%~4.0% and 2.0%~10.0%,but strongly influenced by glucose for long time preservation. Preservative affected their antioxidant activity and SPC,and the effect of sodium benzoate（0.4%） effect stronger than potassium sorbate（0.6%）. K＋,Ca2＋,Mg2＋less effect on its ability of scavenging free radicals,but the influence of Cu2＋maximum,especially in the bigger concentration than 50μg·m L-1. Light could reduce its antioxidant capacity and didn＇t do good to its storage.

关 键 词： 合浦珠母贝肉 抗氧化肽 食品添加剂 光照 抗氧化稳定性

领　　域： [轻工技术与工程] [轻工技术与工程]