黄豆酱中低聚肽的分离及抗氧化活性研究

Antioxidant activity of oligopeptides from soybean paste

为研究黄豆酱中低聚肽的抗氧化性质，以黄豆酱为原料，通过超滤、离子色谱、凝胶色谱等技术手段分离出黄豆酱中高抗氧化活性组分，并确定其抗氧化活性与分子量分布。获得最佳分离条件：DEAE离子交换树脂上样最佳pH为8．6，葡聚糖凝胶e15分离最佳流速为2mL／min，上样浓度为1．2mg／mL，并确定高抗氧化活性的两组黄豆酱低聚肽分子量范围为925～1124Da和580～925Da。

In order to study on anlioxidant activity of oiigopeptide from soybean paste, high oxidation active components were separated from soybean paste by the technical methods of ultrafiltration, ion chromatography and gel chromatography, and theirs antioxidant activities and molecular weight distributions were determined. The best separation conditions of this study were as followed： the best pH was 8.6 for sample application of DEAE ion exchange resin, the best optimal flow rate of separation was 2 mL/min for Glucan gel G-15, and the best concentration of sample application was 1.2 mg/mL. The high antioxidant activity of two groups of soybean oligopeptide molecular weight which were ranging from 925 Da to 1 124 Da and ranging from 580 Da to 925 Da respectively were identified.