基于ESR技术研究裙带菜孢子叶岩藻黄质的抗脂质氧化活性
详细信息 查看官网全文
- 英文论文题名：Study on anti lipid oxidation of fucoxanthine from sporophyll of Undaria pinnatifida based on electron spin resonance(ESR) technology
- 论文作者：纪晓林 ; 孙昊 ; 许喆 ; 殷峥 ; 张晓羽 ; 李冬梅 ; 董秀芳 ; 启航
- 英文论文作者：Ji Xiaolin ; Sun Hao ; Xu Zhe ; Yin Zheng ; Li Dongmei ; Dong Xiufang ; Qi Hang ; School of Food Science and Technology ; Dalian Polytechnic University ; National Engineering Research Center of Seafood
- 年：2016
- 作者机构：大连工业大学食品学院;国家海洋食品工程技术研究中心;
- 论文关键词：裙带菜孢子叶 ; 岩藻黄质 ; 脂质氧化 ; 自由基 ; 电子自旋共振波谱
- 英文论文关键词：fucoxanthin ; lipid oxidation ; free radical ; food oxidation model ; electron spin resonance(ESR)
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS201.4
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：114k
- 原文格式：O
- 会议级别：全国
摘要
本研究以制备的裙带菜孢子叶岩藻黄质为原料,考察岩藻黄质对4种食品体系中脂质氧化的抑制活性。建立食品氧化模型,加速体系中脂质氧化,并采用电子自旋共振波谱(ESR)技术检测体系中脂质自由基的生成量,以及岩藻黄质对脂质自由基的清除活性。结果表明在鱼油和玉米油氧化模型中,岩藻黄质具有较强的脂质自由基清楚效果,抑制效果均强于阳性对照组BHT,并且随其浓度的增加清除活性越强;亚油酸以及亚油酸盐氧化模型中,抑制效果均弱于阳性对照组BHT,但同时呈现浓度依赖关系。岩藻黄质浓度达到100ng/mL,加速氧化3h时,鱼油模型与玉米油模型中,脂质自由基的抑制率分别为61.46%±6.46%和57.4%±5.15%;岩藻黄质浓度为300 ng/mL,加速氧化10min时,亚油酸盐模型与亚油酸模型中,脂质自由基抑制率分别为96.68%±0.92%和75.24%±2.32%。综上结果表明,裙带菜孢子叶岩藻黄质对食品体系中的脂质自由基具有较好的抑制作用,有望成为食品抗氧化剂应用在脂质自由基形成初期,从而更有效地从源头抑制食品脂质的氧化。
The experimental study on the activity of fucoxanthin from Undaria pinnatifida(U.pinnatifida) inhibiting lipid oxidation in four food systems.The food oxidation models were established and the lipid oxidation was accelerated in the systems.The formation of lipid free radicals and the scavenging activity of fucoxanthin on lipid free radicalswasdetected by electron spin resonance(ESR).The study found that the effect on lipid free radical of fucoxanthin was stronger than BHT in fish oil and corn oil oxidation model.In linoleic acid salt and linoleic acidoxidation models,although the removal effect of fucoxanthinwas not stronger than that of BHT,but it also showed a concentrated dependence.In the fish oil and corn oil models,when the fucoxanthine concentration reached 100ng/mL,accelerated oxidation was 3h,the inhibiting rate of lipid free radicals were61.46%±6.46%and 57.4%±5.15%,respectively.At the same time,in the linoleic acid salt and linoleic acidmodels,when the fucoxanthine concentration reached 300ng/mL,the accelerated oxidation was 10 min,the inhibiting rate of lipid free radicals were 96.68%±0.92%and 75.24%±2.32%,respectively.These results showed that the fucoxanthin from U.pinnatifidahadstrong effect on lipid free radicals in the food systems.It is expected to become effective food antioxidants when the formation of lipid free radicals in the early period,thus inhibit oxidation of food lipids more effectively from the source.
The experimental study on the activity of fucoxanthin from Undaria pinnatifida(U.pinnatifida) inhibiting lipid oxidation in four food systems.The food oxidation models were established and the lipid oxidation was accelerated in the systems.The formation of lipid free radicals and the scavenging activity of fucoxanthin on lipid free radicalswasdetected by electron spin resonance(ESR).The study found that the effect on lipid free radical of fucoxanthin was stronger than BHT in fish oil and corn oil oxidation model.In linoleic acid salt and linoleic acidoxidation models,although the removal effect of fucoxanthinwas not stronger than that of BHT,but it also showed a concentrated dependence.In the fish oil and corn oil models,when the fucoxanthine concentration reached 100ng/mL,accelerated oxidation was 3h,the inhibiting rate of lipid free radicals were61.46%±6.46%and 57.4%±5.15%,respectively.At the same time,in the linoleic acid salt and linoleic acidmodels,when the fucoxanthine concentration reached 300ng/mL,the accelerated oxidation was 10 min,the inhibiting rate of lipid free radicals were 96.68%±0.92%and 75.24%±2.32%,respectively.These results showed that the fucoxanthin from U.pinnatifidahadstrong effect on lipid free radicals in the food systems.It is expected to become effective food antioxidants when the formation of lipid free radicals in the early period,thus inhibit oxidation of food lipids more effectively from the source.
引文