鳙鱼皮水解物美拉德反应产物抗氧化活性研究

为进一步利用鱼类加工副产物,采用微波技术预处理鳙鱼皮,碱性蛋白酶酶解制备鳙鱼皮水解物(FSH),将其与葡萄糖、木糖和核糖进行美拉德反应,评价美拉德反应产物的抗氧化活性和挥发性风味物质。结果表明,美拉德反应显著提高了鳙鱼皮水解物的抗氧化活性,核糖美拉德反应产物的抗氧化活性最高,在135℃、35 min条件下,核糖美拉德反应产物的总氧化活性为2 156 μmol·L^-1 FeSO₄,DPPH自由基清除能力达到96.53%,超氧阴离子自由基清除能力达到88.08%。采用固相微萃取-气相色谱-质谱联用(SPME-GC-MS)分析美拉德反应产物的挥发性风味物质发现,呈肉香味的吡嗪、呋喃类杂环化合物相对含量增加,从而改善了鳙鱼皮水解物的风味。本研究结果为制备食品天然抗氧化剂提供了理论依据,为鱼类加工副产物高值化开发与利用提供了参考。

Antioxidant Activity of Maillard Reaction Products Derived From Bighead Carp Skin Hydrolysates

To further utilize the resources of fish by-products, the skin of bighead carp was pretreated by microwave followed by enzymatic hydrolysis with alkaline to obtain bighead carp skin hydrolysate (FSH), which was subjected to a Maillard reaction with glucose, xylose and ribose. The antioxidant activity and volatile flavor compounds of the Maillard reaction products (MRPs) were evaluated. The results showed that the Maillard reaction (MR) significantly improved the antioxidant activity of FSH, and the highest antioxidant activity was found for the ribose MRPs. At 135℃, 35 min, the total antioxidant activity of ribose MRPs was 2 156 μmol ·L^-1 FeSO₄, and the DPPH and superoxide anion radical scavenging activity were 96.53% and 88.08%, respectively. The volatile compounds of MRPs were analyzed by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the relative contents of pyrazine and furan heterocyclic compounds with meaty flavor increased, which improved the flavor of FSH. The results of this study provide experimental support for the synthesis of natural antioxidants from food products, which cauld also enhance the utilization of fish by-products with high value.