发酵芝麻粕中芝麻小肽的分离纯化及其体外抗氧化活性

doi:10.7506/spkx1002-6630-201309015

食品科学 ›› 2013, Vol. 34 ›› Issue (9): 66-69.doi: 10.7506/spkx1002-6630-201309015

发酵芝麻粕中芝麻小肽的分离纯化及其体外抗氧化活性

彭惠惠1，李吕木1,2,3,*，钱坤3，许发芝2，吴东3，周芬3，丁小玲2

1.安徽农业大学茶与食品科技学院，安徽合肥 230036；2.安徽农业大学动物科技学院，安徽合肥 230036；
3.安徽省畜牧生物工程技术研究中心，安徽合肥 230031

收稿日期:2012-04-25 修回日期:2013-03-15 出版日期:2013-05-15 发布日期:2013-05-07
通讯作者: 李吕木 E-mail:llm56@ahau.edu.cn
基金资助:
安徽省长三角科技联合攻关项目(10140702021)

Isolation, Purification and Antioxidant Activity of Sesame Peptide from Solid-state Fermentation

PENG Hui-hui1，LI Lü-mu1,2,3,*，QIAN Kun3，XU Fa-zhi2，WU Dong3，ZHOU Fen3，DING Xiao-ling2

1. College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China；
2. College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China；
3. Anhui Animal Biological Engineering Technology Research Center, Hefei 230031, China

Received:2012-04-25 Revised:2013-03-15 Online:2013-05-15 Published:2013-05-07
Contact: LI Lü-mu E-mail:llm56@ahau.edu.cn

摘要/Abstract

摘要：

研究芝麻粕固态发酵过程中产生的小肽的抗氧化活性。从发酵芝麻粕中提取活性小肽，通过SephadexG-15分离纯化，得到3个分子质量不同的小肽，经测定分别是三肽、四肽、六肽。分别测定其清除1,1-二苯基-2-三硝基苯肼(DPPH)自由基的活性、用水杨酸法测定其清除羟自由基(·OH)的活性、用铁离子还原法测定其的总还原力。1mg/mL小肽粗提液、三肽和四肽的DPPH自由基清除率为90%，六肽为80%；0.6mg/mL 三肽和四肽的•OH清除率均达到100%，而小肽粗提液和六肽为90%；4mg/mL的小肽粗提液、四肽、六肽和2mg/mL三肽的总还原力相当于0.5mg/mL谷胱甘肽。结果表明：固态发酵芝麻粕中的小肽具有较强的还原力，对DPPH自由基和•OH均具有较强的清除作用，且抗氧化性随着小肽分子质量的降低而增强。

关键词: 发酵芝麻粕, 小肽, 分离纯化, 抗氧化活性

Abstract:

The antioxidant activity of small peptide from sesame meal subjected to solid-state fermentation was studied.
Active small peptides were extracted from fermented sesame seed meal and three peptides with different molecular weights
were separated and purified by Sephadex G-15, named as Peptides 3, 4 and 6. The antioxidant activity of sesame peptide was
also systematically analyzed. DPPH scavenging activity was measured and salicylic acid method for the scavenging activity
and ferric ion reducing ability method for the determination of its total reduction capacity. DPPH radical scavenging activity
of 1 mg/mL crude extract and the peptide with 3 or 4 amino acid residues was 90%, but the DPPH radical scavenging
activity of the peptide with 6 amino acid residues was 80%. In addition, the hydroxyl radical scavenging rate of 0.6 mg/mL
peptide with 3 or 4 amino acid residues was 100%, while the hydroxyl radical scavenging rate of the crude extract and the
peptide with 6 amino acid residues was 90%. Total reducing capacity of 4 mg/mL crude extract and the peptide with 4 or 6
amino acid residues, and 2 mg/mL peptide with 3 amino acid residues was equivalent to 0.5 mg/mL glutathione. These results
showed that small peptides from solid-state fermentation of sesame meal have strong reducing power and strong scavenging effect on
DPPH and hydroxyl free radicals. The antioxidant activity can be enhanced when the molecular weight of sesame peptide is reduced.

Key words: sesame, peptide, separation and purification, antioxidant activity

中图分类号:

TS229

彭惠惠1，李吕木1,2,3,*，钱坤3，许发芝2，吴东3，周芬3，丁小玲2. 发酵芝麻粕中芝麻小肽的分离纯化及其体外抗氧化活性[J]. 食品科学, 2013, 34(9): 66-69.

PENG Hui-hui1，LI Lü-mu1,2,3,*，QIAN Kun3，XU Fa-zhi2，WU Dong3，ZHOU Fen3，DING Xiao-ling2. Isolation, Purification and Antioxidant Activity of Sesame Peptide from Solid-state Fermentation[J]. FOOD SCIENCE, 2013, 34(9): 66-69.

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发酵芝麻粕中芝麻小肽的分离纯化及其体外抗氧化活性

Isolation, Purification and Antioxidant Activity of Sesame Peptide from Solid-state Fermentation

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