鲶鱼骨酶解物抗氧化活性及其稳定性研究

Study on the Antioxidant Activity and Stability of the Hydrolysate of Catfish Bones

探讨鲶鱼骨酶解物体外抗氧化活性及其抗氧化稳定性。测定不同浓度酶解物对羟自由基(.OH)、H2O2和超氧阴离子自由基(O2-)的清除效果,观察其抗氧化活性及其剂量效应关系;将酶解物溶液进行不同pH、温度、微波以及紫外光照射处理,观察其抗氧化活性的变化。结果表明:在试验浓度下,酶解物对.OH、H2O2和O2-均有较强的清除能力,其清除作用随着酶解物浓度的增加而增强,清除作用的IC50分别为6.47、15.96、12.50 mg/mL;在pH2~9范围内、80℃~121℃加热条件下,以及20 min^120 min紫外线照射和0 min^5 min微波处理时,酶解物的总体抗氧化活性变化不大。鲶鱼骨酶解物具有较强的抗氧化作用且抗氧化活性基本稳定。

This study focused on the antioxidant activity and its stability of catfish bone hydrolysate. Prepare different concentrations of zymolyte, and test their Clearance on the ·OH,H2O2 and O2-; to determine the dose- effect relationship of its antioxidant activity; the zymolyte were process in different （2-9）, temperature （80 ℃- 121 ℃）, as well as the different time exposing in the ultraviolet （20 min-120 min） and microwave （0 min -5 min）, to observe the change of its antioxidant activity. At the experimental concentration , the antioxidant activity of Hydrolysate enhanced significantly with the increase of its concentration, the IC50 on ·OH, H2O2 and O2- were 6.47, 15.96, 12.50 mg/mL;in different conditions, its antioxldant activity had a little change. The antioxidant activity of enzyme-hydrolyzed peptides were basically stable, this study results can provides theory basis.