乌骨鸡黑色素的提取分离及抗氧化活性研究.pdfVIP

※工艺技术 食品科学 2009, Vol. 30, No. 18 11 7 乌骨鸡黑色素的提取分离及抗氧化活性研究 李 欣，田颖刚* ，谢明勇，孙亚真，涂勇刚，刘建华，王 勇 (南昌大学食品科学与技术国家重点实验室，江西南昌 330047) 摘 要：采用双酶水解法提取乌骨鸡黑色素，研究碱液脱除蛋白，分离乌骨鸡黑色素的工艺条件。以腹腔注射D- 半乳糖法建立小鼠氧化损伤模型，灌胃给予不同剂量乌骨鸡黑色素(500 、250 、100mg/kg bw) ，观察其抗氧化活 性。结果表明：碱液脱除蛋白分离乌骨鸡黑色素的最佳工艺条件为N aOH 溶液(p H 10) ，温度60 ℃，时间1.5h ， 料液比1:10 ，提取4 次。与模型组比较，乌骨鸡黑色素组小鼠血和肝脏中GSH-Px 活力显著升高，MDA 水平显 著降低。乌骨鸡黑色素具有较强的体内抗氧化作用。 关键词：乌骨鸡黑色素；提取；抗氧化活性 Extraction, Isolation and Antioxidant Activity of Melanin from Black-bone Silky Fowl Meat LI Xin ，TIAN Ying-gang* ，XIE Ming-yong ，SUN Ya-zhen ，TU Yong-gang ，LIU Jian-hua ，WANG Yong (State Key Laboratory of Food Science and Technology , Nanchang University, Nanchang 330047, China) Abstract ：Two-step enzymolysis using papain and protamex followed by protein removal using NaOH solution was adopted to prepare melanin from black-bone silky fowl meat. The effects of various NaOH solution treatment condition s on protein removal rate were studied by single-factor method. Subsequently, different doses (500, 250 and 100 mg/kg bw) of the melanin were administered by gavage to mouse models of oxidative injury induced by D-galactose to evaluate its antioxidant activity in vivo. The results showed that the optimal condition s for protein removal were as follows: ratio of material to liquid 1:10, pH 10.0, temperature 60 ℃, treatment time 1.5 h, and treatment number 4 times; a significant increase of GSH-Px activity and decrease of MDA content in blood and liver were found in melanin-treated groups in comparison with the model control group, indicating that melanin from black-bone silky fowl meat has significantly antioxidant activity. Key words ：melanin from black-bone silky fowl meat ；extraction ；antioxidation 中图分类号：TS251.1 文献标识码：A