Radical scavenging activity of marine foods extracts

以实验当日上午从东京中央鱼批发市场购买的8种常用海产品（普通鱿鱼、普通章鱼、太平洋巨章鱼、柴虾、北方虾、博坦虾、虎虾、黑虾）为样本进行生煮。采用DPPH法（DPPH自由基清除活性）、ORAC法（羟自由基清除活性）和化学发光法（超氧阴离子自由基清除活性）三种方法测定各样品的自由基清除活性。同时分析了氨基酸的含量。将虎虾与醋、酱油、白葡萄酒、清酒、柠檬汁、生姜、大蒜、牛至、迷迭香、百里香、罗勒和/或丁香分开或一起煮熟，并比较它们的ORAC值。结果表明，8种样品对DPPH自由基的清除能力在37 ~ 161 μmol AsA当量/100 g湿wt之间，约为中草药的1/5 ~ 1/100。8种样品的羟自由基清除活性范围为1.5 ~ 3.8 μmol Trolox当量/g wet wt，约为中草药的1/10 ~ 1/180。除普通章鱼外，8个样品的总氨基酸含量均因蒸煮而增加。

As samples, raw and cooked eight sorts of commonly eaten marine foods (common squid, common octopus, pacific giant octopus, shiba shrimp, northern shrimp, botan shrimp, tiger prawn, and kuruma prawn) which were purchased from Tokyo central wholesale fish market in the morning of the experiment day were used. The radical scavenging activity of each sample was measured using three methods, DPPH assay (DPPH radical scavenging activity), ORAC assay (hydroxyradical scavenging activity), and chemiluminescence method (superoxide anion radical scavenging activity). Also the amount of amino acids were analyzed. Tiger prawn was cooked separately or together with vinegar, soy sauce, white wine, sake, lemon juice, ginger, garlic, oregano, rosemary, thyme, basil, and/or clove, and compared their ORAC value. Results showed that the DPPH radical scavenging activity of the eight samples ranged from 37〜161 μmol AsA eq./100 g wet wt. (this is about 1/5〜1/100 of the activity of herbs). The hydroxyradical scavenging activity of the eight samples ranged from 1.5〜3.8 μmol Trolox eq./g wet wt. (this is about 1/10〜1/180 of the activity of herbs). Except for common octopus, the amount of total amino acid of the eight samples increased by cooking.