索氏提取与水蒸气蒸馏提取对丁香油抗氧化及抑制LDL氧化能力的影响

doi:10.13652/j.issn.1003-5788.2019.02.028

首页 > 过刊浏览>2019年第卷第2期 >145-152. DOI:10.13652/j.issn.1003-5788.2019.02.028

索氏提取与水蒸气蒸馏提取对丁香油抗氧化及抑制LDL氧化能力的影响
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                        10.13652/j.issn.1003-5788.2019.02.028
                    
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作者单位:(1. 九江学院医学部，江西 九江 332000;2. 九江安德和生物科技有限公司，江西 九江 332000; 3. 天津科技大学食品工程与生物技术学院食品营养与安全国家重点实验室，天津 300457)
作者简介:李学进，男，九江学院讲师，硕士。
通讯作者:江慎华（1973—），男，九江学院教授，博士后。E-mail：jiangshenhua66@163.com
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基金项目:国家自然科学基金(编号：31360371)；江西省科技支撑计划(编号：20151BBF60026)；江西省重点研发计划（编号：20171BBF60049，20181BBH80010）；江西省教育厅科技项目（编号：GJJ161080，GJJ 161081）；江西省天然产物与功能食品重点实验室开放基金资助项目；九江学院教学改革研究课题（编号：2015-04)；九江学院人才引进基金（编号：2010-1）

The effects of the antioxidant activity and inhibition on LDL oxidation of clove oil extracted by soxhelt and steam distillation methods

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(1. School of medicine, Jiujiang University, Jiujiang, Jiangxi 332000, China; 2. Jiujiang Andehe Biotechnology Co., Ltd., Jiujiang University, Jiujiang, Jiangxi 332000, China; 3. State Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)

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摘要:

采用分光光度法和荧光分析法对这2种丁香油的抗氧化活性及抑制LDL氧化修饰能力进行了比较。结果表明，水蒸气蒸馏丁香油 (COESD) 的DPPH自由基清除率、总还原力、总抗氧化能力及FRAP法抗氧化能力均显著强于索式提取的 (COESM) (P＜0.05或P＜0.01)；通过对LDL氧化过程中Trp荧光淬灭、脂褐素及总荧光产生量、MDA修饰Lys残基荧光变化和全波长扫描比较，COESD的抑制能力也强于COESM的；有效成分含量分析表明COESD比COESM含有更高的抗氧化活性物质总多酚及总黄酮。

Abstract:

The comparison of antioxidant activity and inhibition efficiency on LDL oxidation of two kinds of clove oil were studied by spectrophotometry and fluorescence analysis in this study. The results showed as follows. The scavenging ability on DPPH radicals, total reducing and antioxidant capacities, ferric reducing antioxidant power of COESD were significantly stronger than those of COESM (P＜0.05 or P＜0.01). During LDL oxidation, the inhibition effect of COESD on tryptophan (Trp) fluorescence quenching, the formation of total fluorescence products and lipofuscins, lysine (Lys) modification detected by MDA and UV-Visible scanning spectra were also better than those of COESM. The results of active component content analyses showed that COESD contained more total polyphenols and flavonoids than COESM. This study provided the reference for further research and development of clove oil.

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李学进,熊一凡,郑昌鸿,等.索氏提取与水蒸气蒸馏提取对丁香油抗氧化及抑制LDL氧化能力的影响[J].食品与机械,2019,(2):145-152.
LIXuejin, XIONGYifan, ZHENGChanghong, et al. The effects of the antioxidant activity and inhibition on LDL oxidation of clove oil extracted by soxhelt and steam distillation methods[J]. Food & Machinery,2019,(2):145-152.

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收稿日期:2018-07-19
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在线发布日期: 2022-11-26
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