不同水解度蜂王浆蛋白体外抗氧化活性的分析

Analysis of antioxidant activity of different hydrolysis degree of royal jelly proteins in vitro

探讨不同水解度的蜂王浆蛋白水解物在体外的抗氧化活性,为新蜂王浆制品的研制提供理论依据。测定了不同酶解度的蜂王浆蛋白酶解物在体外对DPPH自由基清除能力、羟自由基清除能力、还原力和抗脂质过氧化能力。得出蜂王浆蛋白对DPPH自由基清除能力、羟自由基清除能力、还原力和抗脂质过氧化能力的最佳水解度分别为4.18%、4.50%、4.18%、4.50%。该结论对今后研制具有不同抗氧化功能的蜂王浆制品,具有一定的理论指导价值。

The anti-oxidant activities of the different hydrolysis degree of royal jelly protein in vitro were discussed to provide a theoretical basis for the development of the new royal jelly products. The DPPH radical scavenging ability, hydroxyl radical scavenging capacity, reducing power and anti-lipid peroxidation were determined by different enzymatic royal jelly protein hydrolyzate in vitro. The results showed that the best hydrolysis degree for the four were 4.18%, 4.50%, 4.18% and 4.50%, respectively. This conclusion could give some theoretical guidance on the development of the royal jelly products for different antioxidant function.