鱼鳔胶原肽抗氧化稳定性研究

以DPPH自由基、OH自由基清除能力和还原力为评价指标,探究pH、温度、食品配料、金属离子、防腐剂以及体外模拟胃、肠道消化对鱼鳔胶原肽抗氧化稳定性的影响。结果表明:鱼鳔胶原肽在酸性环境中抗氧化活性保持得较好,在碱性条件下丧失较快;鱼鳔胶原肽具有较强的耐热性,高温不会降低其抗氧化活性;蔗糖、葡萄糖以及防腐剂(苯甲酸钠和山梨酸钾)对鱼鳔胶原肽的活性影响不明显,但添加高浓度的食盐会降低鱼鳔胶原肽的抗氧化活性;金属离子Zn~(2+)、Cu~(2+)对鱼鳔胶原肽抗氧化活性的影响较大,Ca~(2+)的影响较小,K~+、Mg~(2+)无显著影响;模拟胃肠道消化对鱼鳔胶原肽抗氧化活性无显著影响。

Study on antioxidation stability of collagen peptides prepared from swimming bladders

The change of scavenging activity on DPPH radical, hydroxyl free radical, and reducing power capacity was selected as the index to investigate the effects of pH, temperature, sucrose, preservatives, metal ions and gastrointestinal digestion in vitro on the antioxidant stability of collagen peptides from swimming bladders. The results showed that collagen peptides from swimming bladders kept high activity in acidity environment but lose it in alkaline condition; however, the strong heat-resistance was found; sucrose, NaCl and preservatives (sodium Benzoate and Sodium sorbate) had little effects on its antioxidation stability, but high levels of salt made it lost antioxidation stability partially. Metal ions Cu²⁺ and Zn²⁺ had a larger effect on the antioxidant stability of collagen peptides from swimming bladders than Ca²⁺ , and Mg²⁺ and K⁺ showed no significant effect. collagen peptides from swimming bladders had a good digestibility, and gastrointestinal enzymes had no effects on its activity.