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  • 标题:イシルのラジカル消去活性および活性成分の分離
  • 本地全文:下载
  • 作者:寺沢 なお子 ; 今井 めぐみ ; 林平 頼子
  • 期刊名称:日本家政学会誌
  • 印刷版ISSN:0913-5227
  • 电子版ISSN:1882-0352
  • 出版年度:2010
  • 卷号:61
  • 期号:8
  • 页码:493-499
  • DOI:10.11428/jhej.61.493
  • 出版社:The Japan Society of Home Economics
  • 摘要:

    The radical scavenging activity of several samples of ishiru , Japanese fish sauce made from fish or squid and mainly prepared in Ishikawa prefecture, was investigated. Ishiru made from squid (squid-ishiru ) showed significantly higher activity (1.70 mg of Trolox eq./g) than ishiru made from sardine, horse mackerel-added chub mackerel, and deep-sea smelt. Squid-ishiru also showed higher absorbance at 500 nm (the intensity of browning of ishiru ) and a greater content of total nitrogen than the other ishiru samples. The 70% ethanol extract of squid-ishiru was applied to Sephadex LH-20 gel filtration chromatography. Among the four peaks detected by the absorbance at 220 nm, peak 1 showed the highest radical-scavenging activity and was further purified by reversed-phase HPLC. Three peaks in the chromatogram showed even higher radical-scavenging activity, and a peptide was obtained from one of these peaks. Its sequence was (unidentified N-terminal)-Phe-Gly-Ser (or Phe)-Leu.

  • 关键词:イシル; 魚醤; ラジカル消去活性; 抗酸化; ペプチド
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