Radical scavenging activity of marine foods extracts

海洋食品提取物的自由基清除活性

• 批准号: 16300235
• 负责人: HATAE Keiko
• 金额: $ 8.9万
• 依托单位: Ochanomizu University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2004
• 资助国家: 日本
• 起止时间: 2004 至 2005
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-16300235/
• 关键词: radicalscavenging activity; DPPH assay; ORAC assay; tiger prawn; common squid; herbs; white wine; 抗酸化性; DPPH法; ORAC法; DPPHラジカル消去活性; ワイン; レモン汁

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.

以实验当天上午从东京中心鱼类批发市场购买的8种常用海产品(普通鱿鱼、普通章鱼、太平洋章鱼、香虾、北方对虾、伯坦对虾、虎虾、库鲁玛对虾)为样本。采用DPPH法(DPPH法)、ORAC法(羟基自由基清除法)和化学发光法(超氧阴离子自由基清除法)测定各样品的自由基清除活性。并对氨基酸的含量进行了分析。将虎虾分别或与醋、酱油、白酒、清酒、柠檬汁、生姜、大蒜、牛至、迷迭香、百里香、罗勒和/或丁香一起烹调，并比较它们的ORAC值。结果表明，8个样品对DPPH自由基的清除活性范围为37~161mol.asa.aq./100g湿重(约为中草药活性的1/5~1/100)。8个样品对羟基自由基的清除活性为1.5~3.8μ摩尔质量分数/g湿重(约为中草药活性的1/10~1/180)。除普通章鱼外，8个样品的氨基酸总量均随烹调时间的延长而增加。