Antioxidant Capacitiy of Meat Flavoring on Human Lymphocytes

Abstract:

The antioxidant effects of meat flavoring were studied and the fraction with high antioxidant capacities was separated in this study.Meat flavoring was separated by membrane separation and silica gel column chromatography.The antioxidant capacities were evaluated by their effects on glutathione and lipid peroxidation of human lymphocytes.Three fractions with different molecular weight were prepared and the sequence of antioxidant capacity is: high molecular weight fraction(H-MRPs) > medium molecular weight fraction(H-MRPs) > low molecular weight fraction(L-MRPs).The H-MRPs were further fractionated to three fractions(H-MA,H-MB,H-MC) with different polarity.H-MA with the lowest polarity revealed the highest antioxidant capacity.