马氏珠母贝肉酶解产物清除自由基活性的研究

Study on free radicals scavenging activity of enzymatic hydrolysate from Pinctada martensii meat

对马氏珠母贝肉的风味酶酶解产物对超氧阴离子自由基、羟自由基及DPPH·的清除效果进行了研究。结果表明,马氏珠母贝肉酶解产物对三种自由基均有一定的清除活性,量效关系明显;其清除O2-·、·OH、DPPH·三种自由基的IC50分别为1·513、1·423、2·618mg/mL,清除自由基能力总体高于牡蛎和海湾扇贝提取物。

The free radicals scavenging activity on 02^-· , ·OH and DPPH · of enzymatic hydrolysate from Pinctada martensfi meat by flavourzyme was studied.The results indicated that the EAP from Pinctada martensii meat by flavourzyme had certain free radical scavenging activity on three free radicals and showed dose-effect relationship.The IC50 on · OH, O2^- and DPPH · were 1.423, ].513,2.618mg/mL, respectively.Overall the free radicals scavenging activity of the enzymatic hydrolysates from Pinctada martensii meat by fiavourzyme was a littler higher than those from oyster or Argopecten irradians.