罗非鱼骨粉制备氨基酸螯合钙及抗氧化性研究

利用罗非鱼鱼排、鱼头酶解获得鱼骨粉和复合氨基酸液，然后以罗非鱼骨粉的酸解液为钙源，与复合氨基酸液进行螯合反应制备氨基酸螯合钙，并对其抗氧化性进行研究。在单因素试验的基础上采用多元线性回归正交组合试验，以螯合率为指标，研究复合氨基酸液与罗非鱼骨粉的螯合条件。结果显示：pH7.0、反应时间90min、反应温度60℃、氨基态氮质量浓度1.6g/L，产品螯合率为57.22%。抗氧化研究结果表明，在一定的体积范围内，氨基酸螯合钙浓缩液的还原力随着其体积的增大而增大。氨基酸螯合钙浓缩液对羟自由基的清除率和对超氧阴离子自由基的抑制率分别为6.60% 和51.67%。

Preparation and Antioxidant Activity Evaluation of Amino Acid Chelated Calcium from Tilapia Scraps

Through double-enzyme hydrolysis, tilapia scraps were separated into two fractions, namely a compound amino acid solution and an insoluble residue left after the hydrolysis. The residue was processed into power and further hydrolyzed acidically to offer a calcium-containing solution for the reaction with the above prepared compound amino acid solution, producing amino acid chelated calcium. The optimal chelation reaction conditions for achieving maximum chelation rate were investigated, and the reaction product was tested for its for its antioxidant activity by reducing power and free radical scavenging assays. pH of 7.0, reaction time of 90 min, reaction temperature of 60 ℃ and amino nitrogen content of 1.6 g/L were found optimal, and the resultant chelation rate was 57.22 %. The antioxidant evaluation indicated that the condensed amino acid chelated calcium solution obtained had reducing power in a positive volume-dependent fashion in a proper range. The maximum scavenging rates against hydroxyl and superoxide anion free radicals were 6.60% and 51.67%, respectively.