不同加热处理发酵酸肉多肽的体外抗氧化活性比较

Comparison of in Vitro Antioxidant Activities of Fermented Meat Polypeptides Extracted with Different Methods

以酸肉为研究对象,研究酸肉微波、蒸制、油炸、烤制处理后多肽抗氧化活性。比较不同状态下酸肉多肽提取率、巯基(-SH)含量、清除1,1-二苯基-2-三硝基苯肼(DPPH)及羟自由基(-OH)能力、螯合金属离子(Fe2+)、抑制脂质氧化及清除亚硝酸盐能力。结果表明,微波、蒸制、油炸、烤制等热处理后酸肉粗肽液-SH含量分别为25.41 nmol/mg,22.89 nmol/mg,26.62 nmol/mg,24.60nmol/mg,随粗肽液浓度增加,抗氧化能力显著增强,相同浓度不同热处理状态下酸肉粗肽液抗氧化能力不同。在粗肽液质量浓度为5 mg/mL时,微波、蒸制、油炸、烤制、生酸肉等处理粗肽液DPPH自由基清除率及-OH自由基清除率均表现为蒸制>烤制>微波>油炸>生酸肉,Fe2+螯合能力分别为50.61%、52.67%、48.76%、50.58%、57.77%,在与亚油酸反应144h时,粗肽对脂质氧化的抑制率分别为47.33%、57.60%、44.26%、49.03%、51.63%,亚硝酸盐清除率分别为68.81%、75.37%、70.05%、74.86%、76.01%。综合分析,与生酸肉相比,加热处理后酸肉粗肽抗氧化活性提高,且蒸制最好,因此酸肉抗氧化多肽提取适宜的热处理方式为蒸制>烤制>微波>油炸。

Taking acidified meat as the research object, the antioxidant activity of the peptides from acidified meat after microwaving, steaming, deep frying and grilling was studied. Comparison was made on the extraction rate of polypeptide, thiol(-SH) content, scavenging abilities of 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH) and hydroxyl(-OH) radicals, metal ions(Fe2+) chelating ability, inhibitory effect against lipid oxidation, and ability to remove nitrite. The results showed that the content of-SH in the crude peptide extract from acidified meat after microwaving, steaming, deep frying, and grilling was 25.41, 22.89, 26.62, and 24.60 nmol/mg, respectively. The antioxidant capacity significantly increased with an elevated concentration of crude peptide extract. At the same concentration, the antioxidant capacity of the crude peptide extract from the acidified meat after different heating methods varied.. When the mass concentration of the crude peptide extract was 5 mg/m L, the scavenging rates of DPPH and-OH radicals of the crude peptide extract from acidified meats decreased in this order: steaming>grilling>microwaving>deep frying>raw. Their corresponding Fe2+-chelating abilities were 50.61%, 52.67%, 48.76%, 50.58%, 57.77%, respectively. Their corresponding lipid oxidation-inhibiting rates were 47.33%, 57.60%, 44.26%, 49.03%, 51.63%, respectively. and nitrite clearance rates were 68.81%, 75.37%, 70.05%, 74.86% and 76.01%, respectively, after the reaction with linoleic acid for 144 h. In summary, compared with the raw acidified meat, the antioxidant activity of the crude peptide extract was improved after one of the above heat treatments, with steaming being the best. Therefore, the suitability of the heat treatment methods for the extraction of the antioxidative polypeptides from acidified meat decreased in this order: steaming>grilling>microwaving>deepfrying.