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酶解鹿茸血ACE抑制活性及其与抗氧化活性关系的研究
引用本文:任建东,施用晖,马立芹,尹晓平,姜红,乐国伟.酶解鹿茸血ACE抑制活性及其与抗氧化活性关系的研究[J].天然产物研究与开发,2010,22(1).
作者姓名:任建东  施用晖  马立芹  尹晓平  姜红  乐国伟
作者单位:1. 江南大学食品学院营养与食品功能因子研究所,无锡,214122
2. 食品科学与技术国家重点实验室江南大学;江南大学食品学院营养与食品功能因子研究所,无锡 214122
基金项目:国家自然科学基金,863项目 
摘    要:实验采用木瓜蛋白酶和Alcalase碱性蛋白酶水解鹿茸血,在不同的时间取样,分别测定血管紧张素转化酶(ACE)抑制率、二苯代苦味肼基自由基(DPPH.)清除率和羟自由基(.OH)清除率。结果表明Alcalase蛋白酶水解产物ACE抑制活性和DPPH.清除活性较强,其水解3h的产物ACE抑制率为90.63%,DPPH.清除率为14.40%;木瓜蛋白酶水解5h的产物.OH清除率最高,为96.7%。用SPSS10.0软件分析结果,发现ACE抑制率与DPPH.清除率具有显著相关性。

关 键 词:鹿茸血  ACE抑制活性  羟自由基  DPPH自由基  相关性

Studies on ACE Inhibitory Activity and Its Relationship with Antioxidative Activity of Red Deer Antler Blood Hydrolysates
REN Jian-dong,SHI Yong-hui,MA Liqin,YIN Xiao-ping,JIANG Hong,LE Guo-wei.Studies on ACE Inhibitory Activity and Its Relationship with Antioxidative Activity of Red Deer Antler Blood Hydrolysates[J].Natural Product Research and Development,2010,22(1).
Authors:REN Jian-dong  SHI Yong-hui  MA Liqin  YIN Xiao-ping  JIANG Hong  LE Guo-wei
Institution:REN Jian-dong2,SHI Yong-hui1,2,MA Li-qin2,YIN Xiao-ping2,JIANG Hong2,LE Guo-wei1,2 1State Key Laboratory of Food Science , Technology,Jiangnan University,2Institute of Nutrition , Food Safety,School of Food Science , Technology,Wuxi 214122,China
Abstract:Red Deer antler blood hydrolysates were prepared by enzymatic hydrolysis with alcalase and papain.The in- hibitory rate of angiotensin Ⅰ-converting enzyme (ACE) and clearance rate of·OH and DPPH·were investigated at different times of hydrolysis.The highest ACE inhibitory rate and DPPH·clearance rate were obtained with alcalase, which were 90.63% and 14.40% respectively, and the highest·OH clearance rate was obtained with papain, which was 96.7%.Analyzed by SPSS10.0, the correhtion between ACE inhibitory activity and DPPH·clearance rate was significant at 0.05 level,while there was on significant relationship between ACE and·OH.
Keywords:red deer antler blood  ACE inhibitory activity  OH  DPPH  relativity
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