IDENTIFICATION OF ANTIOXIDATIVE PEPTIDES FROM DRY-CURED XUANWEI HAM
IDENTIFICATION OF ANTIOXIDATIVE PEPTIDES FROM DRY-CURED XUANWEI HAM
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发表时间：
2015
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通讯作者：
Lujuan Xing;G. Zhou;Wangang Zhang
中科院分区：
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作者：
Lujuan Xing;G. Zhou;Wangang Zhang
对宣威火腿干腌过程中产生的抗氧化肽进行了初步鉴定。通过对DPPH、·OH和O2·的清除作用，可知宣威火腿成熟过程中产生的肽具有较强的抗氧化能力。采用阴离子交换柱和反相高效液相色谱法，根据极性差异分离出抗氧化活性较强的组分。结果表明，宣威火腿在长期加工过程中可能产生抗氧化肽。Asp-Leu-Glu-Glu、SerPro-Gly-Pro、Ser-GlyTyr和Pro-Leu-Pro是宣威火腿抗氧化活性的主要多肽。
This study was aimed to identify antioxidative peptides generated in dry-cured Xuanwei ham. Based on the scavenging effects on DPPH, ·OH and O2·, peptides generated during the ripening period of Xuanwei ham showed strong antioxidant ability. By using anion exchange column and reversed-phase HPLC, fractions with strong antioxidant activity were separated based on their polarity differences. The fractions with strong antioxidant effects were further identified by LCMS/MS. The results suggest that antioxidative peptides could be produced during the long processing of Xuanwei ham. Asp-Leu-Glu-Glu, SerPro-Gly-Pro, Ser-GlyTyr and Pro-Leu-Pro were the main peptides contributing to the antioxidant activity of Xuanwei Ham.