虱目魚含氮抽出物抗氧化活性之探討

Chia Nan University of Pharmacy & Science Institutional Repository > 嘉南學報 > 35 期 (2009) > Item 310902800/22781

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標題:	虱目魚含氮抽出物抗氧化活性之探討 Antioxidative activity of nitrogen extractive components from milkfish
作者:	吳蕙君楊萃渚宋文杰
貢獻者:	餐旅管理系
關鍵字:	虱目魚含氮抽出物游離胺基酸組胺酸抗氧化性 Milkfish nitrogen extractive components free amino acids histidine antioxidative activity
日期:	2009
上傳時間:	2010-09-10 09:09:05 (UTC+8)
摘要:	為篩選開發水產物作為天然抗氧化劑，本研究針對虱目魚含氮抽出物之各組織部位的游離胺基酸組成與含量及抗氧化強度差異做一比較。各組織之游離胺基酸總量在63至8 umol/g之間，其中普通肉的主要游離胺基酸為組胺酸，約佔總量的78% ;而血合肉及內臟的主要游離胺基酸為牛磺酸，分別佔總量的47%和29%。五種抗氧化性僉測方法包括抑制亞麻油酸自氧化、捕捉DPPH自由基、捕捉超氧陰離子、還原力、螫合銅、鐵離子等被用來評估虱目魚各部位含氮抽出物之抗氧化性。結果顯示普通肉含氮抽出物具有較強的抑制亞麻油酸自氧化能力及螫合銅、鐵離子能力;而血合肉及內臟則具有較強之捕捉超氧陰離子能力與還原力。經統計分析得知，普通肉的抗氧化性強弱與組胺酸含量有關;而血合，而血肉與內臟之抗氧化性強弱則與牛磺酸含量有關。 The Antinxidation of the extractive components h.om seafood was evaluated for natvantioxidant. The objective of this study was to investigate the differences in antioxidative activities of milkfish tissues nitrogen extrafactive omponents. The levels and compositions of hee amino acids (FAA) of milkfish tissues were detemined and their association with related antioxidant activit were also studied. The total amount ofFAA in tissues varied ftom 63 to 8 umol/g. Histidine was the dominant FAA and accounted for 78% ofthe total FM in white muscle. In dark muscle andvlscera, taunne was the dominant FAA and accounted for 47% and 29%, respectively. Five methods including the inhibition of linoleic acid autoxidation, scavenging effects on DPPH (a,a-diphenyl-B-pcrylhydrazyl) free radical and superoxide anion, reducing power, and chelating abilities of Cu2+ and Fe2+ were used to evaluate the antioxirdative activities of trichloroacetic acid (TCA) extractives kom milkfish tissues. The results indicated that white muscle extractives had stronger inhibition of linoleic acid autoxidation and chelating abilities ofCu2+ and Fe2+. The dark muscle and viscera extractives had stronger scavenging effects on suoeroxide an importamt factor influencing their antioxidative activities.
關聯:	嘉南學報(科技類) 35：p.181-190
顯示於類別:	[嘉南學報] 35 期 (2009) [餐旅管理系] 期刊論文

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