大鲵肽酱香酒酶解工艺优化及抗氧化活性研究

为研发一种具有抗氧化活性的大鲵肽酱香酒，以1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除率为主要指标，多肽含量为辅助指标，比较酸水解、酶水解和直接浸泡等不同预处理方式对大鲵肽酱香酒抗氧化活性的影响，并在单因素试验基础上采用响应面法对大鲵肽酱香酒酶解条件优化。结果表明，酶水解法优于酸水解法和直接泡制，其最佳酶解工艺为木瓜蛋白酶添加量6 126 U/g、酶解时间4 h、酶解温度55 ℃、酶解pH 4.5。在此优化条件下，大鲵肽酱香酒多肽含量为（14.20±0.11） mg/mL，对DPPH自由基的清除率为（77.98±0.99）%，羟自由基清除率为（70.66±0.70）%，还原能力（吸光度值A700 nm）为0.651，表明大鲵肽酱香酒具有一定抗氧化性。

Optimization of enzymolysis technology and antioxidant activity of Andrias davidianus peptide Moutai-flavor liquor

In order to develop a kind of health Moutai-flavor Baijiu which contain antioxidant peptides from Andrias davidianus, the effect of pretreatment methods on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and peptides content was investigated. The enzymatic hydrolysis conditions were optimized by response surface method based on the single factor experiments. The results showed that the enzymolysis technology was superior to the acid hydrolysis method and the soaking process, the optimal enzymolysis technology was papain 6 126 U/g, enzymolysis time 4 h, temperature 55 ℃ and pH 4.5. Under the optimal conditions, the polypeptide content reached (14.20±0.11) mg/ml, DPPH radical scavenging rate was (77.98± 0.99)%, the scavenging rate of hydroxyl radicals was (70.66±0.70)% and the reducing power (A700 nm value) was 0.651. The test proved that the A. davidianus peptide Moutai-flavor Baijiu had good antioxidant activity.