肉味香基中的抗氧化物质的分离及抗氧化活性

Separation of Antioxidant Components from Meat Flavor and Their Antioxidant Capacities

目的:对肉味香基中具有抗氧化活性的成分进行分离,探讨其结构和功能之间的关系。方法:利用膜分离和色谱分离手段对肉味香基中抗氧化成分进行分离,考察各组分对AAPH和Fe3+/VC诱导的卵磷脂脂质体氧化以及脂质体自动氧化的抑制效果。结果:根据分子质量将肉味香基分离得到3个分子质量段的美拉德反应产物(MRPs),其中高分子质量MRPs(H-MRPs)抗氧化活性最强;H-MRPs进一步分离得到H-MA、H-MB、H-MC3类组分,极性由弱到强为:H-MA<H-MB<H-MC,抗氧化能力从高到低为:H-MA>H-MB>H-MC。结论:肉味香基中主要发挥抗氧化作用的组分是高分子质量MRPs,并且其极性越弱,抗氧化能力越强。

The antioxidant components in a commercial meat flavor prepared by Maillard reaction were separated by ultrafiltration and silica column chromatographic fractionation and their antioxidant capacities were investigated by measuring their inhibitory effects on the oxidation induced by AAPH or Fe3＋/VC and autooxidation of soybean phosphatidylcholine liposomes. The meat flavor was fractionized into three fractions with molecular weights separately varying in three ranges. Among them,the high-molecular weight fraction had the strongest antioxidant activity,and it was further separated into three subfractions,H-MA,H-MB and H-MC and their order of polarity was H-MA H-MB H-MC and their order of antioxidant activity was H-MA H-MB H-MC. As a conclusion,the major component in the meat flavor responsible for antioxidant activity is the high-molecular weight fraction and the weaker polarity,the stronger antioxidant activity.