가다랑어통조림 제조시 부산물로 얻어지는 가다랑어 자숙엑스분의 천연항산화성물질로서 효능을 검토하기 위하여 이의 지질산화억제효과 및 항산화성인자에 대하여 실험하였다. 가다랑어 자수엑스분의 아미노질소량은 15.3mg/100g 이었으며, methyl linoleate에 대해 뚜렷한 산화억제 작용을 나타내었고 가수분해 정도가 클수록 항산화력은 약간씩 저하하였다. 가다랑어엑스분을 증류수 중에서 투석시켰을때 투석내액은 상당한 항산화효과를 나타낸 반면, 투석내액은 거의 효과가 없었다. 가다랑어엑스분의 항산화성인자로서 anserine, carnosine, histidine 및 alanine 등가 같은 아미노산의 역할이 컸으며, AMP, hypoxanthine 등의 핵산관련물질도 항상화성에 보조적 역할을 하였다.
To develop cheaper and safer natural antioxidative substance instead of synthesized ones, the extract of skipjack meat was examined for the antioxidative effects and factors. Amino-N of skipjack meat extract was 15.3 mg/100g, and the extract apparently showed inhibitory effect on the oxidation of methyl linoleate. Antioxidative activity of extract revealed a tendancy to reduce slightly in proportion to hydrolyzing. When extract was dialyzed in distilled water, the outer fraction had a strong inhibitory effect on the oxidation of nethyl linoleate, while the inner fraction showed no effect. From the omission test and chemical analysis, the major antioxidative factors of skipjack meat extract were amino acids such as anserine, histidine, carnosine and alanine. As well nucleotides such as AMP, hypoxanthine seemed to act an auxiliary role in antioxidative effect of that.
