摘要
本文以恩施高硒地区所产富硒大蒜为研究对象,采用连续提取法依次提取不同种类的蛋白质,并采用D-脱氧核糖法、改进邻苯三酚自氧化法及TBA比色法分析不同含硒粗蛋白清除自由基及抗脂质过氧化的效果。结果表明:四种含硒粗蛋白对清除羟基自由基·OH、O2-·具有较好的量效关系,其活性由弱到强的顺序为:醇溶性蛋白<盐溶性蛋白<碱溶性蛋白<水溶性蛋白。在体外反应体系中,水溶性、碱溶性和盐溶性蛋白能显著地降低MDA生成和肝中过氧化物的含量,显示富硒大蒜含硒粗蛋白对肝组织损伤具有很好的保护作用。通过抗氧化活性与硒含量之间的相关分析,发现存在显著或者极其显著的正相关性。
In this article, selenium-enriched garlic purchased from Enshi high-selenium areas was used as raw materials for extraction of different types of proteins by continuous extraction method. And flee radical scavenging and anti-lipid peroxidation effects of four Se-proteins were evaluated by D-deoxyribose method, modified pyrogallol autoxidation method and TBA colorimetric method. The results indicated that there was evident relationship between concentration and scavenging effect of four rude Se-proteins on superoxide free radical （O2^-·） and hydroxyl free radical （·OH）. And antioxidation activities of the proteins were decreased in the following sequence： ethanol-soluble proteins 〈salt-soluble proteins 〈 alkali-soluble proteins 〈water-soluble proteins. In in-vitro reaction system, water-soluble, alkali-soluble and salt-soluble proteins can significantly reduce the generation of MDA and peroxide content in liver, indicating selenium-enriched garlic protein on liver tissue damage had a good protective effect. Correlation analysis showed that there was significant or extremely significant positive correlation between the antioxidant activity and the selenium content.
出处
《现代食品科技》
EI
CAS
2009年第9期1005-1010,共6页
Modern Food Science and Technology
基金
科技部“863”项目:食品添加剂和配料高效安全制造(2007AA100401)
关键词
富硒大蒜
含硒粗蛋白
抗氧化活性
Se-enriched garlic
Se-crude proteins
antioxdation activity
