清酱肉多肽的抗氧化活性和氨基酸分析

以清酱肉为研究对象，提取并通过超滤分离得到清酱肉多肽（分子质量＜10 kDa），测定不同质量浓度多肽液对1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基、羟自由基（·OH）的清除效果、Fe2＋螯合能力和还原能力，分析清酱肉多肽的氨基酸组成。结果表明：当清酱肉多肽液的质量浓度为5 mg/mL时，其对·OH和DPPH自由基的清除率分别可达51.49%和57.50%，与相同质量浓度的谷胱甘肽（glutathione，GSH）相比差异显著（P＜0.05）；清酱肉多肽的Fe2＋螯合能力随其质量浓度的增加而显著提高，当质量浓度为5 mg/mL时，其对Fe2＋的螯合率可达50.97%；清酱肉多肽还具有一定的还原性。此外，清酱肉多肽液的氨基酸组成较为丰富，其中必需氨基酸含量为29.14%；与抗氧化活性相关的碱性、酸性及疏水性氨基酸的总量达到87.75%。综上所述，清酱肉多肽液具有一定的抗氧化能力及营养价值。

Antioxidant Activities and Amino Acid Composition of Peptides Extracted from Pickled Sauced Meat

In this experiment, peptides (molecular mass < 10 kDa) were extracted from pickled sauced meat and separated by ultrafiltration. Antioxidant activities of the peptides were evaluated by determining scavenging activities against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals, Fe2+ chelating capacity and reducing power. Furthermore, the amino acid composition was analyzed. The results showed that the percentage scavenging of hydroxyl and DPPH radicals by the peptides at 5.0 mg/mL was 51.49% and 57.50%, respectively, highly significantly different from that by glutathione (GSH) at the same concentration (P < 0.05). The Fe2+ chelating capacity of the peptides was significantly concentrationdependently enhanced, and at a concentration of 5 mg/mL, the percentage chelating of Fe2+ was 50.97%. Also the peptides showed reducing power. In addition, the amino acid composition of the peptides was abundant, with essential amino acids accounting for 29.14% of the total amino acids. The content of antioxidant amino acids including acidic amino acid, basic amino acid and hydrophobic amino acid was as high as 87.75%. In summary, the peptides extracted from pickled sauced meat has antioxidant activity and nutritional value.