乌骨鸡黑色素的提取分离及抗氧化活性研究

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NaOH 溶液(pH10)，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。

Extraction,Isolation and Antioxidant Activity of Melanin from Black-bone Silky Fowl Meat

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 conditions 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 conditions 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.