添加食盐对鸡骨汤中营养物质的迁移影响及微纳米颗粒的稳定性和抗氧化活性研究

Effects of salt addition on the migration of nutrients in chicken bone soup and the stability and antioxidant activity of micro-nano particles

中文关键词:  鸡骨汤  食盐  物质迁移  微纳米颗粒  抗氧化活性

英文关键词:chicken bone soup  salt  material migration  micro-nano particles  antioxidant activity

中文摘要:

      目的 研究添加食盐对鸡骨汤中营养物质的迁移以及熬煮时间对微纳米颗粒(micro-nano particles, MNPs)的稳定性及其抗氧化活性的影响。方法 通过紫外分光光度计测定鸡骨汤中的蛋白质含量、总糖含量、总脂含量和游离氨基酸含量; 利用显微镜观察MNPs的形态变化; 采用纳米粒度电位仪测定MNPs的平均粒径、ζ-电位及多分散系数(polydipersity index, PDI); 通过体外自由基清除能力及总还原力评价抗氧化活性。结果 在0 min时添加3%的食盐, 鸡骨汤中蛋白质、总糖、总脂和游离氨基酸的含量最高, MNPs在0~240 min内呈现先融合成大颗粒后分离成小颗粒形态变化, 且在熬煮时间为240 min时鸡骨汤中MNPs的平均粒径、ζ-电位绝对值及PDI最小, 随着熬煮时间的延长, 鸡骨汤的抗氧化活性增强。结论 添加食盐对鸡骨汤中蛋白质等营养物质的迁移具有促进作用, 在0 min时添加3%的食盐的鸡骨汤营养价值好, 且随着熬煮时间的延长, 鸡骨汤中的MNPs形成了相对稳定的体系, 并具有较强的抗氧化活性。

英文摘要:

      Objective To study the effects of salt addition on the migration of nutrients in chicken bone soup and the effects of boiling time on the stability and antioxidant activity of micro-nano particles (MNPs). Methods The protein content, total sugar content, total lipid content and free amino acid content in chicken bone soup were determined by ultraviolet spectrophotometer. The morphological changes of MNPs were observed by microscope. The average particle size, ζ-potential and polydipersity index (PDI) of MNPs were determined by nano particle size potentiometer. The antioxidant activity was evaluated by free radical scavenging ability and total reducing power in vitro. Results When 3 % salt was added at 0 min, the content of protein, total sugar, total lipid and free amino acid in chicken bone soup was the highest. MNPs were first fused into large particles and then separated into small particles in 0?240 min. The average particle size, ζ-potential absolute value and PDI of MNPs in chicken bone soup were the smallest when the boiling time was 240 min. With the prolongation of boiling time, the antioxidant activity of chicken bone soup was enhanced. Conclusion The addition of salt promots the migration of nutrients such as proteins in chicken bone soup. The chicken bone soup with 3% salt added at 0 min has good nutritional value. With the prolongation of cooking time, MNPs in chicken bone soup forms a relatively stable system and has strong antioxidant activity.