金华火腿副产品酶解物的MRPs抗氧化活性.pdfVIP

中国农业科学 2011,44(6):1218-1223 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2011.06.017 金华火腿副产品酶解物的MRPs抗氧化活性 陈黎洪，唐宏刚，肖朝耿 （浙江省农业科学院食品科学研究所，杭州 310021 ） 摘要：【目的】分析金华火腿副产品酶解物的组成，研究其美拉德反应产物（MRPs）的抗氧化活性。【方法】 采用反相高效液相色谱对酶解物的氨基酸组成进行测定，高效凝胶过滤色谱分析相对分子质量分布情况。通过与 葡萄糖、木糖进行反应制备 MRPs，经体外试验评定 MRPs 的抗氧化活性。【结果】酶解物中游离氨基酸占 5.52%， 总氨基酸中必需氨基酸含量为 21.68%；酶解物主要由相对分子质量 180—500 D 的成分组成。随着反应时间的延 长，金华火腿副产品酶解物的 MRPs 颜色不断加深，DPPH 自由基清除率与还原力均呈上升趋势。酶解物与木糖的 反应速度相对较快；在反应 90 min 时，DPPH 自由基清除率与还原力显著高于与葡萄糖的反应产物，抗氧化活性 更强。【结论】金华火腿副产品酶解物具有较高的营养价值，主要由2—4肽构成，与葡萄糖、木糖反应所得的MRPs 均具有一定的DPPH自由基清除能力和还原力。 关键词：金华火腿副产品酶解物；MRPs；抗氧化活性 Study on Antioxidative Activity of Maillard Reaction Products Derived from Jinhua Ham By-Products Hydrolysates CHEN Li-hong, TANG Hong-gang, XIAO Chao-geng (Institute of Food Science ，Zhejiang Academy of Agricultural Sciences, Hangzhou 310021) Abstract: 【Objective 】The objective of this study was to analyze the composition of Jinhua ham by-products hydrolysates and evaluate the antioxidative activity of its Maillard reaction products (MRPs). 【Method 】Amino acid composition and molecular weight distribution of the hydrolysates were determined by RP-HPLC and HPGFC, respectively. MRPs were prepared from the hydrolysates and glucose (xylose), the antioxidative activity was assessed in vitro. 【Result 】The content of free amino acids and essential amino acids in the hydrolysates were 5.52% and 21.68%, respectively. The hydrolysates mainly contained the components with the molecular weight of 180-500 D. With the prolongation of the reaction time, the colour of the MRPs deepened, DPPH radical scavenging ability and reducing power showed