宣威火腿加工过程中抗氧化肽活性变化规律

Mechanism of Antioxidant Peptide Change of Xuanwei Ham during Processing

以不同加工阶段的宣威火腿为原料,研究宣威火腿中多肽的含量及其抗氧化活性变化规律。以同浓度谷胱甘肽(GSH)作为对照,分别用1,1-二苯基-2-三硝基苯肼(DPPH)自由基、羟自由基、超氧自由基清除率以及总抗氧化能力对多肽抗氧化活性进行评价。结果显示:多肽含量及抗氧化活性随加工时间增加呈现出逐渐提高的趋势,且加工0～2个月和6～8个月的火腿中肽含量和抗氧化活性有显著性提高(p <0.05)。除清除超氧自由基能力外,其他抗氧化能力均低于GSH(p <0.05)。以上结果表明,随着加工时间的增加,宣威火腿中多肽含量呈增加趋势,多肽的抗氧化活性在加工0～2个月和6～8个月增加更加明显。

The objective of this study was to investigate the changes of the content and the antioxidant ability of polypeptide during different processing period using Xuanwei ham as raw material. Glutathione(GSH) with the same concentration as polypeptide was used as the control to evaluate the antioxidant activity of the polypeptide through measuring 1,1-diphenyl-2- trinitrophenol hydrazine(DPPH)radical,hydroxyl radical,superoxide radical scavenging rate and total antioxidant capacity.The results showed the trend that the peptide contents and antioxidant activity increased with the extension of processing time,while the contents of peptides in ham were significantly increased between 0~2 and 6~8 months of processing(p<0.05).However, except the superoxide radical scavenging ability,the antioxidant activity of Xuanwei ham polypeptides was lower than that of GSH(p<0.05).The results showed that the content of Xuanwei ham polypeptide increased with the extension of processing time,while the peptide contents and antioxidant activity of these peptides were significantly increased during the 0~2 months and the 6~8 months of processing.