食品科学论文外文翻译 中文译文
食品科学专业英译汉
Response of climacteric-type guava (Psidium guajava L.) to postharvesttreatment with 1-MCPS.P.Singh*,R.K.PalHandling and Storage Laboratory, Division of Postharvest Technology,ndianAgricultural Research Institute (IARI), Pusa, New Delhi 110012, India Abstract: Guava(Psidium guajava L. cv.‘Allahabad Safeda’) fruit harvested at the mature light-green stage were exposed to 300 and 600 nL/L 1-methylcyclopropene(1-MCP) for 6,12 and 24 h at 20±1℃, and held in either cold storage (10℃) for 25 days or ambient conditions (25-29℃) for 9 days.Most of the physiological and biochemical changes during storage and ripening were affected by 1-MCP in a dose dependent manner.Ethylene production and respirato ry rates were significantly suppressed during storage as well as ripening under both the storage conditions depending upon 1-MCP concentration and exposure duration. 1-MCP treatment had a pronounced effect on fruit firmness changes during storage under both the conditions.The reduced changes in the soluble solids contents (SSC),titratable acidity (TA) and vitamin C content showed the effectiveness of 1-MCP in retarding fruit ripening. Vitamin C content in 1-MCP-treated fruit was significantly higher than in no n-treated fruit, and those treated with 300 nL/L 1-MCP for 6 h.The development of chilling injury symptoms was ameliorated to a greater extent in 1-MCP-treated fruit during cold storage and ripening.A significant reduction in the decay incidence of 1-MCP-treated fruit was observed under both the storage conditions. 1-MCP at 600 nL/L for 12 h, in combination with cold storage (10℃) seems a promising way to extend the storage life of guava cv.‘Allahabad Safeda’ while 1-MCP at 300 nL/L for 12 and 24 h or 600 nL/L for 6 h, may be used to provide 4-5 days extended marketability of fruit under ambient conditions.Keywords: Ethylene; Respiration; Firmness; Vitamin C; Chilling injury; Decay文献来源：S.P. Singh∗, R.K. Pal.Response of climacteric-type guava (Psidium guajava L.) to postharvest treatment with 1-MCP[J].Postharvest Biology and Technology.2008, 47:307–314跃变期番石榴1-MCP采后处理的响应摘要：成熟到浅绿色的番石榴采收后在300-600nL/L 1-甲基环丙烯的环境中20±1℃存放6、12、24h，可以使之冷藏（10℃）25天，常温下（25-29℃）贮藏9天。
食品安全毕业设计论文外文文献翻译
毕业论文外文文献翻译Discussion on food supply chain management and food quality and safetySince the 1990s, supply chain management has become the academic and business circles hot topic, especially in supply chain management successfully applied to IBM, P & G, DELL, etc. after the company's management, food and agricultural industries have followed suit andSupply chain management with a tool to improve their competitiveness. 1996, Zuurbier and other scholars in general, on the basis of the supply chain, first proposed the concept of the food supply chain, and that the food supply chain management of agricultural and food production and marketing organization, food and agricultural products in order to reduce logistics costs and improve its quality and safety and logistics service level and for vertical integration mode of operation. Now, in the U.S., UK, Canada and the Netherlands and other more developed countries, agricultural production, this management model has been widely used, and gradually become the focus of academic research project.The food supply chain management research has gone through three stages: the first stage of the business flow management phase, the study of agricultural products and food processing enterprises, including the output of consumer spending to business before the flow phase, the content of their research is often included In the marketing context; the second stage of integrated logistics management phase, agricultural marketing, logistics management separate from, and to extend to the upstream producers of agricultural and food production process, emphasizing the production should be based on market demand and cost control throughout the supply chain; the third stage of supply chain integration management phase, the study extends further upstream to the most upstream agricultural enterprises (such as seed suppliers, etc.), the purpose is to extend the tracking and tracing of food quality and safety of agricultural products issues in order to quickly and effectively identify and solve problems. This article describes the production of different food supply chain logistics system characteristics, and the food supply chain management with the development of food quality and safety are analyzed and discussed.One. Food causes of supply chain managementIn recent years, the food supply chain, production and development of people's increasing demands for food consumption, the inevitable result. Specifically, the causes are: (1) the consumer fresh food and agricultural products have become increasingly demanding and require delivery of food and agricultural products, the production period as short as possible. (2) consumers of food and agricultural products quality requirements have become more sophisticated, forcing food manufacturers to implement the food supply chain management to ensure a stable supply of raw materials upstream and downstream sales channels. (3) food quality and safety of consumers are increasingly concerned about. In order to meet consumer demand for food and agricultural products in the type and quantity requirements, companies continue to seek and develop new technologies, and new technologies and new methods of excessive use (such as pesticides, hormones, antibiotics and genetically modified technology, etc.) to meet the consumer demand, but also inevitably produced a hazard causing human food quality and safety issues. This is because buyers and sellers in the market information asymmetry, consumers in the purchase of food or agricultural products, the products do not understand the health, environmental and safety information. Therefore, enterprises need in all aspects of the production process inspection and testing of products and timely disclosure of information to consumers. (4) food and agricultural companies forced the government, Relevant social organizations and consumer demands and pressure to press the food supply chain to operate. For example, EU regulations No. 178, as from 2004 in all EU-wide sales of food, must be implemented to track and trace food supply chain; the same in the United States Food and Drug Administration regulations in the United States and abroad engaged in food production, processing and packaging departments and related organizations in theDecember 12, 2003 to register the Food and Drug Administration for food safety tracking and tracing, on the allowed unregistered persons engaged in food production and sales. Thus, the food supply chain management is inherent in the market dynamics and the external pressure the government to promote the case.Two. Food supply chain, production logistics systemThe formation of the food supply chain logistics system with the changing content of closely related, particularly in the food and agricultural production logistics system evolving situation, for people to create a highly efficient food supply chain management paradigm provides the basis. According to food and agricultural products logistics stage of development, typical of the food supply chain can be divided into dumbbell-shaped, T-, symmetric and mixed four types.1．dumbbell food supply chain. This type of food supply chain is a quasi-strict supply chain. It is characterized by a shorter supply chain, connecting the main lot located at both ends of the transaction, while the middle of the main chain are few and fewer transactions, showing the dumbbell type. Upstream producers have poor technical conditions, production is low and less variety, it gathered a large number of upstream agricultural producers; the same time, products from the market to close and only a single farm, it also makes the chain in Most of the main trading agricultural producers, their direct trading in the market, and little contact between producers and consumers, middlemen, so growers sell directly to consumers food and agricultural products. In developing countries, especially near urban areas, the supply of vegetables, generally using this type of supply chain.2.T type of food supply chain. This type of food supply chains are generally applicable to food and agricultural production and sales of landto the far distance, consumer demand quite different situation. As perishable agricultural products, agricultural producers can not sell their products directly, through intermediaries to provide the necessary services, such as third-party logistics, agricultural processors and wholesalers provide appropriate services. This type of supply chain, upstream gathered more producers, and in the middle part of a better understanding of the origin of production, but also in the sales channels to occupy a certain advantage, but fewer vendors. Therefore, T-food supply chain and many growers, brokers and sellers and less downstream and concentrated, showing the shape of the supply chain for the T-type. And dumbbell-shaped compared to the food supply chain, which chain is longer, the sales performance of food and agricultural products and value-added services for the indirect nature. This type of food supply chains more common in China, China's agriculture industry in less developed regions, due to lack of upstream farmers to connect one end, other end of the link sales market, specializing in the processing of agricultural products among leading enterprises and the corresponding part of agricultural production often out of line with market demand. Therefore, T-middle part of the food supply chain as a low level of absence and logistics operation, prone to upstream farmers and downstream production of agricultural products sold blindly difficult phenomenon.3．symmetric food supply chain. With the emergence of new sales formats, distribution channels are increasingly large-scale professional market and supermarket monopoly, the traditional sales of agricultural products and food forms have been replaced by supermarkets, and this trend is more and more obvious, and because of its technological level of agricultural products production also tends to intensive management by a few growers. Boselie.D Ahe by the Royal Thai supermarket fresh food supply chain management survey found that 50% of Bangkok's food and agriculturalproducts in large supermarkets (such as 7-11, Royal Ahe, Carrefour, Sainsburry and TESCO) sold of. These large supermarkets in order to meet the market for agricultural products, quality consistency and supply stability requirements, the supplier of a rigorous screening. Therefore, the implementation of the Royal Ahe supermarket fresh food supply chain management, will be vendors from the original 250 was reduced to about 60, so that the logistics system more efficient and concise. With the upper reaches of the sharp drop in the number of suppliers of agricultural products and the continuous expansion of the supermarket chain, this food supply chain, upstream suppliers and downstream number of supermarket chains showed symmetrical growth trend. Logistics development in developed and more mature cities, this has been expressed in the food supply chain, centralized purchasing, reduce non-uniform flow distribution and value-added logistics sectors, in order to achieve cost savings of lean logistics strategy.4．mixed food supply chain. With consumer demand for food and agricultural products market diversification, the proportion of food and agricultural processing has gradually improved. According to the statistics that the United States in 2002 raw and processed vegetables for 15% and 85%; fruit of 30% and 70%. Other countries also generally the case. Large supermarkets in order to meet consumer demand significant changes to the original by an independent enterprise engaged in specialized production of value-added aspects of "internal" and specifically the establishment of large-scale processing and distribution center for agricultural products for cleaning, sorting, in-depth processing, packaging and distribution and other value-added services, through the implementation of HACCP in a large processing center and GMP certification process quality and health and safety, to ensure the quality of food and agricultural safety. The link is above three doesnot have the food supply chain, which is large supermarkets and chain stores to respond quickly to market demands results. With upstream suppliers to enhance the strength and advantages of the processing center part of the function, such as cleaning, sorting and depth of processing and other sectors Youxiang supplier back, making the processing center focused on the processing of agricultural products and expanding the number and type of business . Therefore, this food supply chain is a comprehensive, multi-species, multi-frequency high-volume and mix of supply chain system. This food supply chain are more concerned about customer satisfaction, through the processing centers to respond quickly to market demand, and real-time on agricultural products and foodstuffs "tailored" and depth of processing, in order to achieve different from the lean agile logistics logistics strategy.Three. Food supply chain tracking and food quality and safetyIn recent years, the focus of the food supply chain collaboration to ensure delivery of quality from the gradual move to reinforce the quality and safety of food and agricultural products, such as BSE, foot and mouth disease and the emergence of genetically modified foods. Agricultural products and food quality and safety of track without food supply chain management, so based on quality and safety of the food supply chain to track the food supply chain management has become important and difficult. Golan. E by the United States and other fresh produce, meat products, cereals and oilseed rape, and survey findings, three by the food supply chain tracking, food quality and safety in that there are great differences. The analysis of these differences, they also found that three agricultural products common food supply chain management, that there are three driving forces. This is also the corporate implementation of the food supply chain management requires analysis examines the question:1．will help differentiate the marketing of food and agricultural products to improve food and agricultural sales. Through those small or can not be directly found in food quality and safety features, can distinguish between different types of agricultural products and food. Because in the food and agricultural products on the market not only in large single grains and meat products, but also based on consumer preferences and tastes of different tailor-made food. Some agricultural products and food quality may be easier to distinguish, while others are not easy to directly determine, even after the consumer can not immediately find its quality. For example, transgenic edible oil, if not identified, the consumer it is difficult to determine whether the oil processed from non-genetically modified soybeans. Therefore, the quality of agricultural products and food safety and quality of the segmentation is a necessary prerequisite for differentiated marketing.2.is conducive to quality and safety of agricultural products and food tracking, reducing the cost of food and agricultural products recall. Many companies have used the food supply chain tracking systems to minimize food safety system deficiencies may result in potential losses. Suppliers often have a strong economy driven, when discovered food safety hazards and quality problems are, they tend to take measures to avoid food quality and safety issues to the companies themselves, or have a negative impact on the brand. Based on the food supply chain tracking can help businesses identify and reduce the time to clean up the food in question, for many foreign companies to reveal identifying information related to food packaging, to facilitate the identification of consumers and identified. For example, in the United States requested the recall of most food and agricultural products have been released in the United States Department of Agriculture Food Safety and Inspection Service's official website for consumers based on food packaging, identification information todetermine the question of food and agricultural products. Some companies are using advanced RSS bar code system and EAN / UCC Global unified identification system, more specifically reveal the identity of the food supply chain information, such as the product of each seed, fertilizer, use of antibiotics, production time, production lines, production , the production technology used and the production order, and so on. Therefore, a product if there are problems, these identification information will be able to play a significant role.Currently, the EU has adopted EAN / UCC system, successfully carried out on beef, vegetables and other food tracking research. By using EAN/UCC-128 bar code symbol, GLN (Global Location Number) to the food supply chain and the whole process of product attribute information and participants information for effective identification. Tracking and traceability in the food, the requirements of the supply chain process in every aspect, not only to complete the processing of their products for identification, but also to collect the necessary processing of food materials has been on the identification information, and all information identified in the processing of finished products, to prepare for the next part of a process or consumer use, in order to effectively solve the supply chain link between the weak, difficult to track and trace the problem, but also for companies to reduce by lack of clear information and good food will be mixed in with the poor quality of food processing with the possibility of high-quality food.3．will help enhance and improve the supply side of logistics management. For businesses, the management of production logistics and track-related retail information (such as bar code), to help businesses understand their food supply chain, logistics and outflow conditions for the supply chain for effective management of logistics flows. In particular, some businesses have adopted based on the quality and safetyof the food supply chain of high-tech tracking system, such as farmers use electronic ear identification cards and related data collection to track the immunization records of food and agricultural products, health records and breeding records. The food supply chain information can also make food or agricultural products in the market for its consistent quality and price.However, the implementation of all food and agricultural products quality and safety of the food supply chain tracking is not necessary. Van Weele, according to market information on agricultural and food needs of the food supply chain information to determine the track width, depth and accuracy. Similarly, companies in the food supply chain information to track width, depth and accuracy also reflects on the quality and safety of its food supply chain costs and benefits of an integrated approach. Because the information track width, depth and accuracy of a determinant of business investment in the food supply chain integration and cost. Only when the benefits outweigh the costs, the firm chosen width, depth and accuracy is the implementation of supply chain quality and safety of track power and assurance.论食品供应链管理和食品质量安全上世纪90年代以来,供应链管理已成为学术界和实业界关注的热门话题,特别是供应链管理成功地应用于IBM、P&G、DELL 等公司的经营管理以后,食品和农产品行业也纷纷效仿并借助供应链管理这一工具来提高自身的竞争力。
-食品科学与工程专业外文翻译、中英对照、英汉互译
毕业设计外文参考文献译文本2013届译文题目：Improvement of Soybean Oil Solvent Extraction throughEnzymatic Pretreatment酶法提取大豆油的改进设计题目：1500T/D棉籽预处理压榨车间工艺流程设计姓名：学号：院（系）：食品科学与工程学院专业：食品科学与工程指导老师：酶法提取大豆油的改进摘要:这项研究的目的在于评价多酶的水解作用作为预处理期间一个改善大豆油的溶剂萃取的选择以及它对传统工艺的适应结果。
酶的作用使得含油细胞结构降解。
对于提取物，产量和出油率的提高的预期得以实现。
大豆饼粕作为油料，正己烷作为溶剂。
最佳的温度，pH值和浸出时间，每一个固体的扩散系数都已经作了估计。
溶剂输送出来进入溶剂储藏罐中，油量是由时间决定的，数学模型足以用来描述这个系统。
对于大豆粕和饼的浸出，获得的最佳条件分别是pH值为5.4，温度为38℃，进出时间为9.7个小时以及PH值为5.8，温度为44℃，进出时间为5.8个小时。
氢化植物油固体展现出更高的产量。
扩散系数估计在10-11 与10-10之间。
氢化植物油固体拥有最大的扩散系数。
在大豆粕和大豆饼的浸出器里分别得到0.73克油每毫升和0.7克油每毫升，氢轻化植物油固体展现出更高的产量。
酶的催化提高了出油速率和出油量。
提议的模型被证明是适用的。
1 简介种子油类代表着70%的全球有产品，其中的30%是大豆油。
菜籽是出口阿根廷最重要的物料。
在菜籽中，细胞中的液泡含有油，细胞壁和液泡都必须被打破以达到改进溶剂提取效果。
因此，为了油最大限度的复原，在溶剂浸出前对油料的预处理是很严格的。
通过这种方法，大豆种子的细胞结构在适当酶的作用下，其水解作用将提高渗透率，因而提高浸出质量。
工业用途包含的酶处理阶段对于传统工艺没有明显变化。
通过这种方法使油释放出来将会获得更高的浸出产量和更少的有机溶剂使用。
在溶剂浸出过程中，经预处理后的油料（多空的固体模型）与纯溶剂或者混合溶剂相接处将油从固体模型中转运到液体介质中。
食品科学英文作文范文
食品科学英文作文范文英文：As a food scientist, I believe that food is not just something we eat to survive, but also a form of art. Theway we prepare and present food can greatly affect our enjoyment and appreciation of it. In addition, food plays a crucial role in our health and well-being.One of the most important aspects of food science is understanding the chemistry behind food. For example, knowing how different ingredients interact with each other can help us create delicious and nutritious meals. In addition, understanding the chemical reactions that occur during cooking can help us avoid common mistakes and ensure that our food is safe to eat.Another important aspect of food science is food safety. We need to ensure that the food we eat is free from harmful bacteria and other contaminants. This involves properhandling, storage, and preparation of food, as well as regular testing and monitoring.As a food scientist, I am also interested in the cultural and social aspects of food. Food is often acentral part of our celebrations and traditions, and can bring people together in a unique way. For example, in my own culture, we often prepare special dishes for holidays and family gatherings, and these meals are an important way of connecting with our heritage and each other.Overall, I believe that food science is a fascinating and important field that has a significant impact on our daily lives.中文：作为一名食品科学家，我认为食物不仅是我们为了生存而吃的东西，也是一种艺术形式。
食品安全英语作文及翻译
English Composition on Food SafetyFood safety is a critical concern that affects the health and wellbeing of individuals across the globe.As the world becomes increasingly interconnected through trade and travel,the need for stringent food safety measures has never been more important.Here are some key points to consider when discussing food safety:1.Importance of Food Safety:Ensuring that food is free from harmful substances is essential to prevent foodborne illnesses.This includes monitoring for contaminants such as bacteria,viruses,parasites,and chemical substances that can cause health problems.2.Regulatory Frameworks:Governments worldwide have established regulatory bodies to oversee food safety.These organizations set standards and guidelines for food production,processing,and distribution to ensure that food is safe for consumption.3.Hazard Analysis and Critical Control Points HACCP:This is a systematic approach to food safety that identifies physical,chemical,and biological hazards in food production and establishes measures to control these risks.4.Traceability:The ability to trace food products back to their source is crucial in the event of a food safety incident.This helps in quickly identifying the cause and implementing corrective measures.5.Consumer Education:Educating consumers about safe food handling practices,such as proper storage,cooking,and hygiene,is vital in preventing foodborne diseases.6.Sustainable Practices:Sustainable farming and food production methods can contribute to food safety by reducing the need for harmful pesticides and promoting biodiversity.7.Global Cooperation:Food safety is a global issue that requires international cooperation.Sharing information,best practices,and technology can help to improve food safety standards worldwide.8.Technological Innovations:Advances in technology,such as blockchain for traceability and sensors for detecting contamination,are playing a significant role in enhancing food safety.9.Economic Impact:Food safety incidents can have severe economic repercussions, including loss of consumer confidence,trade disruptions,and financial losses for affected businesses.10.Future Challenges:With the rise of new food technologies and the increasing demand for food due to population growth,ensuring food safety will continue to be a complex and evolving challenge.Translation into Chinese食品安全是影响全球人民健康和福祉的关键问题。
食品科学论文外文翻译(水解蛋白)中文译文
核桃（核桃L.）水解蛋白的抗氧化肽的分离纯化和鉴定陈宁a,b杨红梅a,b孙毅a,b牛军a,b刘淑莹a,ca张俊应用化学研究所，中国科学院研究所，人民街5625号，长春130022，中华人民共和国b中国社科院研究生院，北京100039，中国人民共和国c长春中医大学，长春，中国人民共和国文章信息：二零一二年八月二十八日收到稿件二零一二年九月十四日收到修改稿件二零一二年九月十四日得到公认二零一二年九月二十六日在线可用关键词：核桃蛋白水解物、清除自由基的活性、纯化、抗氧化肽摘要：通过使用三种不同的蛋白酶水解核桃中的蛋白质，来得到抗氧化剂。
使用1,1 - 二苯基-2 - 苦肼（DPPH）法来测水解物的抗氧化活性。
其中胃蛋白酶水解物，水解3小时获得具有最高的抗氧化活性，因此可以抑制羟基自由基，亚铁离子螯合物，具有还原性与抑制过氧化脂质的能力。
然后，3小时的胃蛋白酶水解产物顺序通过超滤，凝胶过滤和反相高效液相色谱法纯化。
具有最高的抗氧化活性的肽序列被检测为丙氨酸- 天冬氨酸- 丙氨酸- 苯丙氨酸（423.23 Da）的RP-HPLC-ESI-MS，这首次被认定为来自核桃蛋白水解物。
最后，肽对脂质过氧化抑制作用类似于对还原型谷胱甘肽（GSH）的作用。
这些结果也表明蛋白水解产物和/或其有效分离的肽可以用作食品添加剂。
1介绍生物分子的氧化一直被被认为是自由基介导的过程，在所有生物体都是一个重要的反应。
自由基是原子，分子或离子的未成对电子或开壳层结构，如羟基自由基（•OH），超氧阴离子自由基（O2•- ）[6,34]。
过量自由基的合成，可导致细胞损伤和死亡，从而导致许多疾病，如癌症，中风，心肌梗死，糖尿病和主要障碍[2,4,21]。
因此，重要的是要抑制的过度自由基形成。
许多合成抗氧化剂如丁基化羟基苯甲醚（BHA），丁基羟基甲苯（BHT），没食子酸丙酯已被用来清除自由基[28,32]。
然而，使用合成抗氧化剂已很可能威胁健康造成肝损伤和致癌作用[9,23]。
食品科学英文作文
食品科学英文作文英文：As a food scientist, I am constantly researching and testing new methods to improve the quality and safety of our food supply. One of the biggest challenges in the industry is ensuring that our food is free from harmful contaminants and pathogens.To address this issue, we use a variety of techniques such as irradiation, pasteurization, and high-pressure processing to kill bacteria and other harmful microorganisms. We also conduct extensive testing and monitoring to ensure that our food products meet strict safety standards.In addition to safety, we also focus on improving the taste, texture, and nutritional value of our food. We use innovative techniques such as sous-vide cooking and molecular gastronomy to create unique and flavorful dishes.We also work to develop new ingredients and formulationsthat are healthier and more sustainable.Overall, food science plays a crucial role in ensuring that our food supply is safe, nutritious, and delicious. As consumers, it is important to be aware of the sciencebehind our food and to make informed choices about what we eat.中文：作为一名食品科学家，我不断地研究和测试新的方法来提高我们食品供应的质量和安全性。
食品英文文献带翻译
In addition to these themes, food literature also examines the politics of food, the ethics of eating, and the sensory experience of food. For instance, the essay collection “The Gastronomical Me” by M.F.K. Fisher delves into the cultural and social implications of different food rituals and traditions around the world. Fisher’s lyrical prose and insightful observations offer readers a deeper understanding of how food shapes our daily lives and our sense of belonging.
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连续色谱和电喷雾电离质谱分析法对草鱼肌肉水解物的抗氧化肽的纯化和鉴定任娇燕a,赵眸明a,*, John Shi b,王金水a,江月明c,催春a，Yukio Kakuda a ,Sophia Jun Xue ba轻工与食品科学学院，中国科技大学，广州510640，中国b圭尔夫食品研究中心，农业和农业食品,加拿大圭尔夫，安大略省，加拿大N1G5C9c华南植物园，中国科学院研究所，广州，乐意居510650，中国d食品科学研发部，圭尔夫大学，圭尔夫，安大略省,加拿大N1G2W12007年5月9日收到，2007年11月5日收到修订表格，2007年11月7日接受。
摘要用多种蛋白酶（木瓜蛋白酶，菠萝蛋白酶，牛胰酶6.0，中性蛋白酶为1.5mg和碱性蛋白酶2.4L）水解草鱼肌肉以提取抗氧化肽。
用羟自由基的清除能力和抑制脂质过氧化活性的方法来评估水解能力。
准备过程中发现，用2.4L碱性蛋白酶的水解具有最高的抗氧化活性。
使用超滤和连续的色谱法来纯化，包括离子交换色谱法，多层线圈高速逆流色谱法，凝胶过滤色谱法。
纯化的多肽，作为一种强有力的抗氧化剂，可以使用在线RP-HPLC的电喷雾电离质谱确定丝氨酸-赖氨酸-色氨酸- 谷氨酸-脯氨酸-苯丙氨酸- 缬氨酸（966.3 Da）。
当然，才发现基本肽比酸性或中性肽有更大的清除羟自由基的能力，水解的疏水肽比亲水性肽贡献更多的抗氧化活动。
此外，氨基酸中其抗氧化活性的肽序列可能发挥重要作用。
关键词草鱼肌肉抗氧化肽，高速逆流色谱，电喷雾电离质谱分析。
1介绍氧化在所有活的生物体中都是一种重要的反应。
氧化代谢过程中自由基和其他活性氧（ROS）的形成是不可避免。
这些活性自由基，起到重要的信号转导作用（汉考克，Desikan，奥尼尔，2001年）。
然而，过剩的自由基对生物组织和食品能造成破坏性的影响（王，赵，赵江，2007）。
在所有ROS中，羟基自由基被认为是最活泼的，并能在接触到活细胞的过程中破坏几乎任何化合物（卡斯特罗弗里曼，2001）。
自由基链式反应可以启动膜脂质过氧化作用，这已被证明与许多疾病相关（哈勒威尔，2001年哈利维尔及怀特曼，2004）。
脂质过氧化导致食品风味和口感变坏，保质期减少并形成潜在的毒性产品（Pihlanto，2006年）。
合成抗氧化剂：如叔丁基对羟基茴香醚（BHA），丁基化的羟基甲苯（BHT），叔丁基氢醌（TBHQ），没食子酸丙酯已被广泛应用于延迟食品因氧化引起的变质（Wanita & Lorenz, 1996）。
然而，由于其潜在的健康危害，他们被限制在一些国家（贝克尔，1993;膜，1975）。
其结果是，安全和自然存在的抗氧化剂作为人造替代品的需求已经稳步发展了许多年。
近年来，各种蛋白质的消化产生的生物活性肽的抗氧化活性已经吸引了很多注意。
从牛奶中的肽（布兰卡安娜·卢尔德＆Isidra，2007年），大豆（吉布斯，Zougman，穆利根，2004），米糠（帕拉多等，2006），油的种子（阿鲁科MONU 2003），鸡蛋（坂橘石原慎太郎Juneja，2004）和猪（赛加羚羊的，2003年）都被证明具有抗氧化活性。
此外，水产品和副产物已被证明是良好的抗氧化肽来源。
例如，来自蛋白（Amarowicz沙希迪，1997），鲭鱼蛋白（吴，陈，萧，2003），巨型鱿鱼皮（门迪斯，拉贾帕克萨，卞金，2005年），无须鳕帧蛋白（JE，金，2007年）和唯一的黄帧蛋白质（6月，公园，荣格2004年）的毛鳞肽的研究曾报道存在显着的抗氧化活性。
然而，据我们所知，很少有研究已经完成对淡水鱼衍生肽的抗氧化性能测试。
草鱼是高产淡水鱼之一，目前在中国的总淡水鱼高达35-40％。
然而，草鱼增值产品的发展没有得到充分利用。
因此，从低使用率的草鱼制备抗氧化肽可能是生产高价值的食品配料的方法之一。
氨基酸序列（陈，村本，山口，藤本，Nokihara，1998年）的抗氧化活性与肽是密切相关的。
众所周知抗氧化肽具有一些金属螯合或氢/电子还原活性，这可能使他们与自由基和终止自由基链反应，或形成保护（Wang等，2007）。
疏水性氨基酸和一个或多个氨基酸：蛋氨酸，胱氨酸，色氨酸，酪氨酸，苯丙氨酸和蛋氨酸被认为可以增强抗氧化肽的活动（陈，村本，山内溥，Nokihara，1996; Da'valos，米格尔·巴托洛梅Lo'pez，2004;莱德斯马Herna0ndez，Da0valos Bartolome0，2005年）。
然而，最近的一些研究结果重新阐明了这个主题。
例如，最近报道谷氨酸-亮氨酸肽残留在清除自由基中发挥重要的作用（军等，2004）。
因此，已知的抗氧化肽，甘氨酸-谷氨酰胺-丙氨酸-精氨酸，不包含任何上述质子在其序列的氨基酸残基中有所贡献（李，陈，王，吉武，2007）。
似乎确实需要更多的研究来澄清肽结构与功能的关系。
高速逆流色谱法（HSCCC）作为有效的分离技术，已成功应用于天然产物化合物包括类黄酮，香豆素（Haqiwara，1997年）和皂素（Jerz Waibel的，2003年）的分离（鹏，范，吴，2005年）。
高速逆流色谱主要使用在分离游离肽的标准混合物（马伊藤，1997），虽然很少对水解产物中的肽这样做。
这项研究的目的是确定和评估或表征低利用率的淡水鱼草鱼的抗氧化肽。
此外，采用高速逆流色谱分离水解物中的肽对于隔离来自其他蛋白质的肽可以提供有用的信息。
2材料与方法2.1材料在中国广州，从本地市场获得健康的草鱼（草鱼，822±147克的重量，40.8±2.8厘米长）。
草鱼（不包括头，尾，皮，骨，内脏器官和血液），在绞肉机MM12（韶关，食品机械有限公司，中国）上切片并形成肉末。
肉末材料冷冻并储存在20℃的温度以进一步使用。
用于水解实验的食品级酶（木瓜蛋白酶，菠萝蛋白酶，牛胰酶6.0，中性蛋白酶为1.5mg和碱性蛋白酶2.4升）由诺和诺德公司（中国北京）和明远有限公司（广州，中国）提供。
用于凝胶过滤层析分子量校准的标准蛋白混合物由（GE，新泽西州Piscataway，，美国）提供。
所有HPLC级氨基酸混合标准，谷胱甘肽（GSH），氧化型谷胱甘肽（GSSG），甲基叔丁基醚（MTBE），异硫氰酸苯酯（PITC）和乙腈，购自Sigma公司（北京，中国）。
α-脱氧核糖（2 - 脱氧-D-核糖），购自Fluka公司（瑞典斯德哥尔摩）。
所有其他试剂均为分析级。
2.2草鱼肌肉的制备解冻冷冻的草鱼肌肉肉末（1250克）并与离子水（1250毫升）混合水解。
获得的混合物五等分。
用0.01M NaOH调节至所需的pH值，并在水浴中加热到应用（表1）的每一个的级分所需的温度。
木瓜蛋白酶，牛胰酶6.0，菠萝，1.5mg的中性蛋白酶和碱性蛋白酶2.4L 溶解在去离子水中，并根据活性（见表1）按适当的比例进行添加。
水解反应在摇床中进行（新不伦瑞克省，中国科学C24）。
水解结束时，将混合物在沸水中加热10分钟以灭活蛋白酶。
在GL-21M冷冻离心机以4125g（湘怡仪器有限公司，长沙，中国）离心水解物30分钟，然后上清液冻干，保存在干燥器中以进一步使用。
表1处理五个蛋白酶酶解草鱼肌肉水解和抗氧化活性的参数样品酶水解的参数水解物的抗氧化活性（IC 50）（毫克/毫升）活性（U/克）酸碱性时间温度E/S ratio (w/w) HRSAA LPIAB 木瓜蛋白酶2.4 *1047.0 4.0 50.0 1.5/1000 3.54 ±0.21a 5.53 ±0.37a 牛胰酶6.0 6.0 *104 8.0 4.0 50.0 1.0/1000 2.34 ± 0.39b 5.76 ±0.45a b 菠萝蛋白酶3.0 *104 7.0 4.0 50.0 2.0/1000 5.02 ± 0.35c 7.03 ±0.48b 中性蛋白酶1.5mg 3.0 *104 7.0 4.0 50.0 2.0/1000 4.09 ± 0.39ad 6.67 ±0.58ab 碱性蛋白酶2.4L6.9 *104 8.0 4.0 50.0 1.5/1000 1.81 ± 0.44c 4.60 ±0.39abc GSH 1.75 ± 0.20c 3.21 ±0.47c*以±SD表示一式三份。
其次根据配对样本检验在同一列中相同的字母的值没有显着性差异（P> 0.05）。
A指氢氧自由基清除能力（HRSA）B脂过氧化的抑制活性能力（LAEA）2.3抗氧化活性的评价对于抗氧化试验，用冻干的水解产物溶解在去离子水中制备五个不同浓度水解产物的样品溶液（1.0，2.0，3.0，4.0和5.0毫克/毫升）。
2.3.1羟自由基的清除能力（HRSA）检测HRSA检测已经在大泽，Kawakishi（1997）先前一些修改过的论文中说明过。
将反应混合物0.1毫升10mM的硫酸亚铁，0.1毫升的10mM EDTA，0.5毫升的10mM-脱氧核糖，0.9毫升的磷酸钠缓冲液（pH7.4）和0.2ml的样品中，充分混合在反应罐中。
然后把过氧化氢（0.2毫升，10毫摩尔）加入到反应混合物中，在37度温育1小时。
把1毫升2.8％三氯乙酸（TCA）和1.0毫升的1.0％硫代巴比妥酸（TBA），加入到试管中，煮沸15分钟。
冷却后，该混合物中，在532 nm处测量吸光度。
磷酸钠缓冲液（pH7.4）而不是样品作为对照空白。
HRSA 脱氧核糖氧化羟基自由基的抑制率为：HRSA（%）=*100 （1）其中A0指空白的吸光度，A1指试验化合物的吸光度。
对个别样品的浓度的HRSA值进行绘制。
清除50％的自由基活性的浓度被定义为的IC50值。
2.3.2抑制脂质过氧化活性检测（LAEA）根据吴，刘，王（2000）和大川，大石，八木（1979）描述的与修改的方法进行了LAEA检测。
体重200-250 g的雄性大白鼠从南方医科大学（中国广州）动物实验中心获得。
大鼠都可以免费获得食物和水，用戊巴比妥钠（62毫克/千克）进行牺牲实验。
从所得材料迅速解剖肝组织，并在研钵中加Tris-HCl缓冲液（40mM，pH7.0）匀化，以产生2.5/10（重量/体积）腹部匀浆。
匀浆（100Ⅱ）和0.06 mM的维生素C（100Ⅱ），30mM的氯化钾（100Ⅱ）样品孵育（200Ⅱ），0.16 mM的硫酸亚铁（100Ⅱ）在37度孵育1小时。
然后加（1毫升0.67％TBA和1毫升15％的三氯乙酸）。
这最后的溶液加热到100°C并在沸水浴中保持15分钟，在冰上冷却10分钟，然后6445g速度离心10分钟。