牛肉预煮液粗提物抗氧化研究的论文.pdfVIP

342009．’，0l÷30．No．Sl 宦品烈学 ※基础研究 牛肉预煮液粗提物抗氧化研究 邹政霖，邢子鑫，朱秋劲。，金毅 (贵州大学生命科学学院，贵阳550025) 摘要：本文采用DPPH法和微生物法测定了牛肉预煮液粗提物的抗氧化效果。结果表明：牛肉预煮液具有能清除 二苯代苦味酰基自由基的效果，通过不同道尔顿的超滤膜处理和经阳离子交换的牛肉预煮液粗提物对二苯代苦味酰 募自由基的清除率能达到74．46％和85．32％高于肌肽纯品的7．09％，其对单线态氧也有抑制作用，主要表现在 抑菌圈的大小，它对单线态氧的作用效果只有9．09％，低于肌肽纯品的表观抗氧化率18．18％。随着牛肉预煮液中 肌肽含量的增加，其抗氧化性作用逐渐增强。 关键词：牛肉预煮液；肌肽；抗氧化活性；单线态氧；DPPH on AntioxidantActivitiesofBeefPre—cooked Study Liquid ZHOU Yi Zheng-lin，XINGZi-xin，ZHU Qiu—jin，JIN ofLifeScienceinGuizhou (College 550025，China) University，GuizhouGuiyang activitiesofbeef Abstract：Antioxidant for pre-cookedliquidscavengingactivityagainst radicaland were in the (DPPH)free evaluatedthis resultsindicatedthat singletoxygen paper．The pre-cookingliquid ofraw beefcan DPPHfreeradical．The rateof beef extractstoDPPHfreeradi— scavenge scavengingpre-eookedliquid calcanreach is 74．46％and85．32％，and 7．09％thancarnosine，andbeef was higher pure pre-cookedliquidprevi— witha treated seriesof membranesandcation couldalsoinhibit ously ultra-filtrating exchange．It singletoxygen， which reflectedinthesizeofinhibitionzone．However，inhibitioneffectforthe of mainly singletoxygenpre-cooked beef extrac