Effects of Different Boiling Time on the Protein Components and Antioxidant Activity of the Paramisgumus dabryanus Soup

The changes of protein components and antioxidant activity of Paramisgumus dabryanus soup in different time(30,60,90,120,150 min)were analyzed. The results showed that with the increasing of boiling time,the soluble protein contents in the soup increased significantly(P<0.05),reaching 18.49 mg/mL at 150 min,and the proteins in the soup were hydrolyzed into peptides and free amino acids. The total free amino acid contents,essential amino acid contents and umami amino acid contents in loach soup was increased first and then decreased with the increasing of boiling time. After boiling for 90 min,the total amino acid contents was 2957.2 μg/mL,and umami amino acid contents was 1296.7 μg/mL. In the soup,the ABTS⁺· clearance rate and DPPH clearance rate were both on the rise,especially the DPPH clearance rate increased from 11.66% to 84.10% in 30~90 min after boiling. Therefore,when boiling for 90 min,the nutritional quality and antioxidant capacity of the soup were better.