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投稿时间：2016-12-06
投稿时间：2016-12-06
中文摘要: 以花生粕为原材料，花生粕抗氧化肽含量、DPPH 自由基清除率为指标，研究不同酶解时间、超声处理时间、 超声波功率、酶解温度等处理条件对花生粕抗氧化肽提取效果的影响。研究花生粕抗氧化肽对 3 种自由基的清除效 果。试验结果表明：最佳提取条件为：底物浓度 8 %，超声波功率为 150 W、超声处理时间 5 min、酶解温度为 45 ℃、 酶解时间为 1.5 h，此条件下花生粕抗氧化肽含量 7.01 mg/mL，DPPH 自由基清除率达到 89.22 %。超声波-复合酶耦合 法制备的花生粕抗氧化肽对 3 种自由基均有较强的清除能力，且清除醇溶性自由基能力最强。
Abstract:Peanut meal antioxidant peptide content and DPPH free radical clearance rate as the index， the ef－ fects of different enzymolysis time， ultrasonic treatment time， ultrasonic power and enzymolysis temperature on the extraction of antioxidant peptides from peanut meal were investigated. The scavenging effects of antioxidant peptides from peanut meal on 3 free radicals were studied.The results showed that the optimal extraction condi－ tions were： concentration of substrate 8 % ， ultrasonic power150 W，ultrasonic time 5 min，enzymolysising time1.5 h，enzymolysising temperature 45℃.Under this condition polypeptide content was 7.01 mg/mL，DPPH· clearance rate was 89.22 %. The peanut meal polypeptide prepared by ultrasonic and complex enzyme coupling method had strong scavenging ability to 3 kinds of free radicals，and the ability to remove alcohol soluble free radicals was strongest.
文章编号：201717014 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| MA Li-hua， SONG Hui， CHEN Xue-hong， CHEN Duo | Department of Food，Engineer College of Xuzhou， Xuzhou 221008， Jiangsu， China |
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