3种鸭内脏基本成分及其酶解液体外抗氧化活性对比分析

Comparative analysis of basic composition and antioxidant activity in vitro of enzymatic hydrolysates of 3 kinds of duck viscera

中文关键词:  鸭内脏  生物活性肽  抗氧化活性  分子质量分布  氨基酸组成

英文关键词:duck viscera  bioactive peptide  antioxidant activity  molecular weight distribution  amino acid composition

中文摘要:

      目的 对比分析鸭心、鸭肠、鸭胗基本成分及酶解产物的理化性质。方法 参照国家标准方法测定鸭心、鸭肠、鸭胗的基本成分组成及水解度, 采用2,2-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐[2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt, ABTS]阳离子自由基清除能力和Fe2+螯合能力评价3种酶解产物的抗氧化能力; 使用超高效液相色谱法与氨基酸测定仪测定鸭心、鸭肠、鸭胗酶解产物的分子质量及其氨基酸组成。结果 鸭心、鸭肠、鸭胗的基本成分存在一定的差异, 其中鸭心的蛋白质含量、灰分含量和粗脂肪含量最高, 占比分别为19.12%、2.35%和2.48%。鸭肠水分含量最高, 占比为86.01%, 粗脂肪含量最低, 占比0.58%。鸭胗灰分含量最低, 占比0.76%。鸭胗的水解度最高, 为10.59%。3种鸭内脏酶解产物均具有良好的体外ABTS阳离子自由基清除能力和Fe2+螯合能力, 即具有良好的体外抗氧化能力, 以鸭心酶解产物体外抗氧化能力最好。3种样品酶解后的肽主要分布在75~1000 Da。鸭心、鸭肠、鸭胗酶解产物中含有丰富的氨基酸; 3种酶解产物氨基酸组成中疏水性氨基酸序列占比分别为31.07%、29.19%和29.62%。结论 鸭心、鸭肠、鸭胗的基本成分组成存在一定的差异, 鸭心酶解产物体外抗氧化活性最强。本研究可为鸭副产物的综合利用提供理论依据。

英文摘要:

      Objective To compare and analyze the physical and chemical properties of basic components and enzymatic hydrolysates of duck heart, duck intestine and duck gizzard. Methods The basic composition and hydrolysis degree of duck heart, duck intestine and gizzard were determined according to national standard method, and the antioxidant capacities of the 3 kinds of enzymatic hydrolysates were evaluated using 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt (ABTS) cation radical scavenging abilities and Fe2+ chelating abilities; the molecular weight and amino acid composition of enzymolysis drolysates of duck heart, duck intestine and duck gizzard were determined by ultra performance liquid chromatography and amino acid analyzer. Results There were some differences in the basic composition of duck heart, duck intestine and gizzard, with duck heart having the highest protein content, ash content and crude fat content, accounting for 19.12%, 2.35% and 2.48%, respectively. Duck intestine had the highest moisture content with 86.01% and the lowest crude fat content with 0.58%. Duck gizzard had the lowest ash content with 0.76%. The highest degree of hydrolysis was found in duck gizzard with 10.59%. The 3 kinds of enzymatic hydrolysates of duck viscera all had good ABTS cation radical scavenging abilities of and Fe2+ chelating abilities of in vitro, in other words, the 3 kinds of enzymatic hydrolysates of duck viscera duck all had the good antioxidant ability in vitro, with duck heart enzymatic hydrolysates exhibiting the strongest antioxidant capacity in vitro. The peptides after enzymatic digestion of the 3 kinds of samples were mainly small molecule peptides, with size distribution between 75–1000 Da. The enzymatic digests of duck heart, duck intestine and gizzard were rich in essential amino acids; the percentages of hydrophobic amino acid sequences in the amino acid composition of the 3 kinds of enzymatic hydrolysates were 31.07%, 29.19% and 29.62%, respectively. Conclusion There are some differences in the basic components of duck heart, duck intestine and duck gizzard. Duck heart enzymatic hydrolysates has the strongest antioxidant activity in vitro. This study can provide a theoretical basis for the comprehensive utilization of duck by-products.