- 期刊
酵素水解與萃取條件對台灣蜆抗氧化性之影響
Effects of Enzymatic Hydrolysis and Extraction Condition on the Antioxidative Activity of Freshwater Clam
摘要
本研究探討酵素水解對台灣蜆抗氧化性之影響，並比較不同萃取物與離子交換樹脂管柱劃分之活性與組成分的化學特性。蜆肉乾物分別以flavourzyme、alcalase及protamex等商業酵素於50℃水解至12小時，除還原力升高，DPPH自由基清除率及亞麻油酸過氧化抑制率均未上升或甚且降低。由不同萃取條件所製備蜆肉乾物的熱水、熱水－80%乙醇及80%乙醇等萃取物在不同濃度下的測定結果，得知抗氧化力來自低分子量成分，80%乙醇萃取物之半抑制濃度(IC50)約為熱水萃取物之5~8%，熱水－80%乙醇及80%乙醇萃取物兩者的組成分及其化學特性可能亦有差異。80%乙醇萃取物經離子交換樹脂管柱劃分為中性、帶正電荷及帶負電荷等區分，以帶正電荷區分的活性表現最高，特別是DPPH清除率。
並列摘要
This study investigated the effect of enzymatic hydrolysis on antioxidative activity of freshwater clam, followed by comparing the differences in activity and chemical nature between the extracts prepared by different extraction conditions and fractionated by ion-exchange columns. Three commercial enzymes, flavourzyme, alcalase and protamex, were used respectively to hydrolyze the dry meat at 50℃ for up to 12 hours. With the exception of an increase in reducing power, the inhibition of linoleic acid peroxidation and scavenging α, α-diphenyl-β-picrylhydrazyl (DPPH) radical effect did not increase or even decreased in all hydrolysates. Hot water (HW), HW-80% ethanol (HW-EtOH), and EtOH extracts were then prepared from dry meat and determined at various concentrations. Results revealed that the antioxidative capacity of freshwater clam was contributed by low-molecule-weight components. The IC50 values measured for EtOH extract decreased to 5-8% of that for HW extract. Somewhat differences in the kinds of constituents and chemical natures between HW-EtOH and EtOH extracts were also observed. Among the neutral, positive-charged, and negative-charged fractions of EtOH extract fractionated by ion-exchange columns, the positive charged fraction displayed the highest activity, particularly the scavenging DPPH radical.