Position: Home > Articles > STUDY ON ANTIOXIDANT ACTIVITIES OF BEEF PRE-COOKED LIQUID
FOOD SCIENCE
2009,30
(z1)
34-37
牛肉预煮液粗提物抗氧化研究
作 者：
邹政霖;邢子鑫;朱秋劲;金毅
单 位：
贵州大学生命科学学院
关键词：
牛肉预煮液;肌肽;抗氧化活性;单线态氧;DPPH
摘 要：
该文采用DPPH法和微生物法测定了牛肉预煮液粗提物的抗氧化效果.结果表明:牛肉预煮液具有能清除二苯代苦味酰基自由基的效果,通过不同道尔顿的超滤膜处理和经阳离子交换的牛肉预煮液粗提物对二苯代苦味酰基自由基的清除率能达到74.46%和85.32%高于肌肽纯品的7.09%,其对单线态氧也有抑制作用,主要表现在抑菌圈的大小,它对单线态氧的作用效果只有9.09%,低于肌肽纯品的表观抗氧化率18.18%.随着牛肉预煮液中肌肽含量的增加,其抗氧化性作用逐渐增强.
译 名：
STUDY ON ANTIOXIDANT ACTIVITIES OF BEEF PRE-COOKED LIQUID
关键词：
BEEF PRE-COOKED LIQUID%CARNOSINE%ANTIOXIDANT ACTIVITIES%SINGLET OXYGEN%DPPH
摘 要：
Antioxidant activities ot beef pre-cooked liquid for scavenging activity against 1,l-pheny-2-picrylhydrazyl (DPPH)free radical and singlet oxygen were evaluated in this paper.The results indicated that the pre-cooking liquid of raw beef can scavenge DPPH free radical.The scavenging rate of pre-cooked beef liquid extracts to DPPH free radical can reach 74.46%and 85.32%,and is higher 7.09%than pure carnosine,and pre-cooked beef liquid was previously treated with a series of ultra-filtrating membranes and cation exchange.It could also inhibit singlet oxygen,which mainly reflected in the size of inhibition zone.However,inhibition effect for the singlet oxygen of pre-cooked beef liquid extracts only reached 9.09%,which is lower than pure carnosine anti-oxidation rate in 18.18%.The antioxidant activities increased with the carnosine content increasing of pre-cooked beef liquid.
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