蓝园鲹抗氧化肽抗氧化稳定性研究

以蓝园鲹抗氧化肽清除羟基自由基的活性变化为指标，研究了温度、pH 值、食品原料、防腐剂、金属离子以及不同的干燥方式对蓝园鲹抗氧化肽抗氧化稳定性的影响。结果表明：蓝园鲹抗氧化肽具有较强的耐热性；在酸性环境中活性保持较好，在碱性环境中活性很快丧失；蔗糖、NaCl 等食品原料对蓝园鲹抗氧化肽的稳定性影响不明显，而葡萄糖、苯甲酸钠则会降低其活性；K+、Ca2+、Mg2+、Zn2+、Cu2+ 等金属离子对蓝园鲹酶解物抗氧化的稳定性均有影响，其影响大小依次为Cu2+ ＞ Zn2+ ＞ Ca2+ ＞ K+ ＞ Mg2+；喷雾和冷冻两种干燥方式中，冷冻干燥更有利于保持蓝园鲹抗氧化肽的活性。

Antioxidation Stability of Peptide from Decapterus maruadsi Protein

The change of scavenging activity on hydroxyl free radical of antioxidant peptide from Decapterus maruadsi was selected as the index to investigate the effects of temperature, pH, food materials, preservative, metal ions and different drying ways on the antioxidation stability of the peptide. The results showed that the antioxidant peptide from Decapterus maruadsi has a strong heat-resistant ability; It can keep high activity in the acidity environment, but loses its activity in the alkali environment; Some food materials, such as sucrose, NaCl, etc have little effects on its antioxdation stability while glucose and sodium benzoate can reduce its activity; All of K+, Ca2+, Mg2+, Zn2+ and Cu2+ can affect the stability, and the order is Cu2+＞Zn2+＞Ca2+ ＞K+＞Mg2+; And freeze-drying is better to keep the antioxdant activity of peptide from Decapterus maruadsi than spray-drying.