金华火腿加热烹饪和体外模拟消化后粗肽抗氧化和ACE抑制活性比较研究

以金华火腿为研究对象，猪腿肉为对照，分别考察从生火腿、加热烹饪后火腿和加热烹饪-体外模拟消化 后火腿中所提取的3 种粗肽的抗氧化活性和血管紧张素转化酶（angiotensin converting enzyme，ACE）抑制活性。 结果表明：金华火腿加热烹饪后所提粗肽的游离巯基（—SH）含量降至28.97 nmol/mg，ABTS＋·清除率和Fe2＋螯 合能力降低，但是当粗肽质量浓度达5 mg/mL时，1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH） 自由基清除率由生状态时的35.9%提高至52.8%，氧自由基吸收能力也略有提高，ACE抑制率增至43.01%；加热烹 饪-模拟消化后，除DPPH自由基清除率显著降低外，其他抗氧化指标均显示金华火腿粗肽的抗氧化活性显著提高， ACE抑制率也增至63.02%（P＜0.05）。与猪腿肉粗肽相比，金华火腿粗肽具有更高的抗氧化和ACE抑制活性，并 且经模拟消化后粗肽的生物活性进一步提高，显示出金华火腿对人体健康具有有益生理作用的潜能。

Comparison of Antioxidant and Angiotensin Converting Enzyme Inhibitory Activities of Crude Peptide Extract from Jinhua Ham after Cooking and in Vitro Simulated Gastrointestinal Digestion

This study aimed to evaluate and compare antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of crude peptide extract from Jinhua ham before and after cooking and in vitro simulated gastrointestinal digestion. Fresh pork meat was used as control. After cooking, the free thiols (—SH) content of crude peptide extract from Jinhua ham decreased to 28.97 nmol/mg, and both ABTS+· scavenging capacity and Fe2+ chelating capacity also decreased. However, the DPPH radical scavenging capacity of crude peptide extract from the cooked ham at 5 mg/mL concentration was 52.8%, higher than that (35.9%) of crude peptide extract from the raw ham. The oxygen radical absorbance capacity (ORAC) was also slightly increased to 43.01% after cooking. Crude peptide extract from the cooked ham showed a significant reduction in DPPH radical scavenging capacity after further digestion but exhibited a significant elevation in other antioxidant properties as well as an increase (to 63.02%) in ACE inhibitory activity (P < 0.05). Compared with the control, crude peptide extract from Jinhua ham possessed stronger antioxidant and ACE inhibitory activities, and these activities were increased in the crude peptide extract obtained after its digestion. In summary, Jinhua ham appears to have a potential beneficial effect on human health.