酸肉肽抗氧化活性的研究

Antioxidant Activity of Sour Meat Peptide

通过测定酸肉肽对DPPH自由基、羟自由基、亚硝酸盐的清除能力及其还原能力,研究其抗氧化活性。结果:酸肉肽对DPPH自由基有良好的清除能力,IC50值为247.96μg/mL,是BHT的4.97倍;酸肉肽具有显著的清除羟自由基能力,IC50值为33.60μg/mL,是BHT的1.52倍;酸肉肽的还原能力较强,约为BHT的0.25倍;酸肉肽对亚硝酸盐具有一定的清除作用。实验表明酸肉肽具有明显的抗氧化效果。

Antioxidant activity of sour meat peptide was studied by measuring its scavenging capacity against 2,2-Diphenyl1-picrylhydrazyl（DPPH） free radicals,hydroxyl free radicals and nitrite,and its reducing power.Results indicated that sour meat peptide had better scavenging capacity against DPPH free radicals with the IC50 value of 247.96μg/mL,which was 4.97 times higher than that of BHT.In addition,it possessed remarkable scavenging capacity against hydroxyl free radicals with the IC50 value of 33.60μg/mL,which was 1.52 times higher than that of BHT.Moreover,it possessed strong reducing power,which was approximately one quarter of that of BHT.Furthermore,it also exhibited strong scavenging capacity against nitrite.Therefore,sour meat peptide has an obvious antioxidant activity.