Antioxidant activity of different sized particles in Aristichthys nobilis and Salmon Salar head soups
LE Caihong1, SU Hong1, TAO Ningping1,2*
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China); 2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China)
Abstract: Colloidal particles with different sizes can be formed through self-assembly formation of ingredients migration in fish head soup. The A. nobilis and Salmon Salar head soups with a boiling time of 150 min were selected as the objects in this study. The particle size distribution of the colloidal droplets after coarse filtration, centrifugation, microfiltration and ultrafiltration were measured by Malvern laser particle size analyzer. Six chemical methods were used to study the in vitro antioxidant activities of the four kinds of colloidal particles in A. nobilis and Salmon Salar head soups. The results showed that the average particle size of the colloidal droplets in the soup was significantly reduced after a series of different treatments (P<0.05). The DPPH· and O-2· scavenging ability of A. nobilis was close to Salmon Salar head soup (P>0.05). The Fe2+ chelation ability and ABTS+· scavenging ability of A. nobilis head soup were higher than that of Salmon Salar head soup (P<0.05), but all of them showed as coarse filtration>centrifugation>microfiltration>ultrafiltration. The ·OH scavenging ability and total reducing ability of the Salmon Salar head soup were higher than that of the A. nobilis head soup (P<0.05). Such results showed that the A. nobilis and Salmon Salar head soup colloidal droplets with different particle sizes have antioxidant activity, and the antioxidant activity is better when the particle size is larger. It can provide a theoretical basis for the deep processing and application of fish head soup.
乐彩虹,苏红,陶宁萍. 鳙鱼和三文鱼头汤中不同粒径胶粒的抗氧化活性[J]. 食品与发酵工业, 2020, 46(4): 78-84.
LE Caihong,SU Hong,TAO Ningping. Antioxidant activity of different sized particles in Aristichthys nobilis and Salmon Salar head soups[J]. Food and Fermentation Industries, 2020, 46(4): 78-84.
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2020, Vol. 46 
