啤酒酵母中还原型谷胱甘肽清除自由基能力的研究

选用啤酒酵母为原料,采用热水浸提提取还原型谷胱甘肽(GSH),经过高速离心分离、阳离子交换树脂纯化、等电点沉淀及真空浓缩干燥制备还原型谷胱甘肽。采用1,1-二苯基-2-苦肼基(DPPH)自由基反应体系,抗氧化性物质抗坏血酸作为参照物,根据DPPH·体系吸光值的变化研究GSH清除自由基的能力,DPPH·反应体系为5mL0.0817mmol/L DPPH·溶液+5mL样品溶液,反应时间30min。考察了不同浓度GSH和抗坏血酸与DPPH·自由基清除率的关系。结果表明,GSH比抗坏血酸抗氧化能力差一些,但GSH清除DPPH自由基能力与其浓度呈明显的量效关系,因此,啤酒酵母GSH有重要的抗氧化开发价值。

A Study on Free Radical-scavenging Ability of Reduced Glutathione in Beer Yeast

Reduced glutathione （GSH） was extracted from beer yeast with hot water and prepared through the processes including high-speed centrifugation, cation exchange resin purification, isoelectric precipitation and vacuum concentration and drying. Using the DPPH · radical reaction system and with ascorbic acid as the reference material, GSH＇ s ability of scavenging free radicals was studied according to the change of absorbance in the DPPH system, The DPPH reaction system was comprised of 5mL 0.0817mmol/L DPPH solution ＋ 5mL sample solution, and the reaction time was 30min. The relationship between different concentrations of GSH and ascorbic acid with DPPH · free radical scavenging efficiency was investigated. The results showed that GSH was inferior to ascorbic acid in antioxidant ability, but an obvious dose-effect relationship existed between its ability of scavenging DPPH·free radicals and its concentration. So, the antioxidant ability of GSH in beer yeast is worth developing.