CAJ | 학술논문

采用反相高效液相色谱( RP-HPLC)技术分离菜籽蛋白的蛋白酶k水解物( PKH),并通过分析其DPPH·、O2-·、·OH的清除能力和氧自由基吸附能力( ORAC),评价了PKH及其分离组分清除自由基的能力。结果表明：菜籽肽清除DPPH·的能力与其疏水性之间具有显著的正相关性,疏水性最高的组分清除DPPH·的能力与谷胱甘肽(GSH)相当,IC50值为(0.1838±0.0021) mg/mL；分离后菜籽肽的O2-·和·OH清除能力虽然有所提高,但是仍然弱于GSH；4个分离组分的ORAC值高于PKH,其中2个组分的ORAC值与GSH的相当,1个组分( F7)的ORAC值是GSH的1.5倍,其ORAC值( Trolox )高达(2413.41±162.98)μmol/mg。研究认为,基于疏水性的RP-HPLC分离显著提高了菜籽肽清除自由基的能力,获得的分离组分(尤其是F7)可以作为抗氧剂开发相关功能性食品。
채용반상고효액상색보( RP-HPLC)기술분리채자단백적단백매k수해물( PKH),병통과분석기DPPH·、O2-·、·OH적청제능력화양자유기흡부능력( ORAC),평개료PKH급기분리조분청제자유기적능력。결과표명：채자태청제DPPH·적능력여기소수성지간구유현저적정상관성,소수성최고적조분청제DPPH·적능력여곡광감태(GSH)상당,IC50치위(0.1838±0.0021) mg/mL；분리후채자태적O2-·화·OH청제능력수연유소제고,단시잉연약우GSH；4개분리조분적ORAC치고우PKH,기중2개조분적ORAC치여GSH적상당,1개조분( F7)적ORAC치시GSH적1.5배,기ORAC치( Trolox )고체(2413.41±162.98)μmol/mg。연구인위,기우소수성적RP-HPLC분리현저제고료채자태청제자유기적능력,획득적분리조분(우기시F7)가이작위항양제개발상관공능성식품。
RP-HPLC was employed to separate protease k hydrolysate( PKH) of rapeseed protein, and free radical scavenging activities of PKH and its fractions were evaluated by analyzing their scavenging ac-tivities on DPPH·,O2-· and ·OH and the oxygen radical adsorption capacity ( ORAC) . The results showed that there was a significant positive correlation between DPPH·scavenging activity and hydropho-bicity of rapeseed peptides, and the scavenging activity on DPPH· of glutathione( GSH) was equivalent to that of the strongest hydrophobic fraction with the IC50 value (0. 183 8 ± 0. 002 1) mg/mL. The scav-enging activities on O2-·and ·OH of the rapeseed peptides increased after separation, while they were still weaker than those of GSH. The ORAC values of four fractions were higher than that of PKH, in which the ORAC values of two fractions were equal to that of GSH and one ( F7 ) was 1 . 5 times as many ORAC values as GSH, with the ORAC value (Trolox) (2 413. 41 ± 162. 98) μmol/mg. It was conclu-ded that the RP-HPLC separation based on hydrophobicity significantly improved the free radical scav-enging activities of rapeseed peptides, and the fractions ( especially the F7 ) obtained could be used as antioxidants to develop the related functional food.