Radical scavenging activity of marine foods extracts

作为样品，使用在实验当天上午从东京中央批发鱼市场购买的生的和熟的8种通常食用的海洋食品（普通鱿鱼、普通章鱼、太平洋巨型章鱼、芝虾、北方虾、博丹虾、虎虾和熊沼虾）。使用DPPH测定（DPPH自由基清除活性）、ORAC测定（羟基自由基清除活性）和化学发光法（超氧阴离子自由基清除活性）三种方法测量每个样品的自由基清除活性。还分析了氨基酸的量。将虎虾单独或与醋、酱料、白色葡萄酒、清酒、柠檬汁、姜、大蒜、牛至、迷迭香、百里香、罗勒和/或迷迭香一起烹饪，并比较它们的ORAC值。结果表明，8种样品对DPPH自由基的清除活性为37 ~ 161 μmol阿萨eq./L。100 g湿重(this约为草药活性的1/5 ~ 1/100）。8个样品的羟自由基清除活性范围为1.5 ~ 3.8 μmol Trolox eq./ g湿重(this约为草药活性的1/10 ~ 1/180）。除普通章鱼外，其它8种样品的氨基酸总量均随烹调时间的延长而增加。

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.