摘要
为研究丁香非油类成分(NCC)对低密度脂蛋白(Low density lipoprotein,LDL)的氧化抑制作用,本文采用有机溶剂萃取法分离制备得到NCC,建立Cu^(2+)-LDL氧化体系,通过测定生化及荧光指标来确定NCC抑制LDL氧化修饰有效部位及其量效关系。结果显示:NCC各极性相能有效抑制LDL氧化修饰过程TBARS生成、Trp荧光淬灭、氧化产生的活性醛修饰赖氨酸(Lys)和荧光产物产生。在NCC中,乙酸乙酯相(EAF)对LDL氧化抑制作用最强,为有效部位;进一步发现,EAF对LDL氧化修饰抑制作用与浓度(5、10、15μg/mL)成正相关;三维荧光光谱表征也得到相同结果。本文为后续对丁香组成分析和功能食品研发奠定基础。
In order to study the inhibitory effect of the non-oil components of clove（ NCC） on low density lipoprotein（ LDL）oxidation,the organic solvent extraction and separation method was used to extract NCC and the Cu^（2＋）-LDL oxidation system was established.The effective fraction and dose-dependent relationship of the effective fraction were determined by measuring the biochemistry and fluorescence indexes of LDL oxidation.Results showed that all three different polar fractions of clove could effectively inhibit the generation of TBARS,the fluorescence quenching of Trp,the lysine（ Lys） residues from being oxidatively modified by active aldehydes and the generation of fluorescent products during LDL oxidation.In NCC,the ethyl acetate fraction（ EAF） had the strongest inhibition effect on LDL oxidation,and it was the most effective fraction of NCC.A positive correlation of the inhibitory effects with concentrations of EAF at 5,10,15 μg/m L was found,and the same results of dose-dependent relationship were found by the three-dimensional fluorescence spectroscopy. It would provide a reference for the composition analysis of clove and the development of functional food.
作者
张小霞
刘龙秀
江慎华
熊依宁
郝澍
张化浩
金洪光
张良慧
曲文娟
马海乐
沈勇根
ZHANG Xiao-xia;LIU Long-xiu;JIANG Shen-hua;XIONG Yi-ning;HAO Shu;ZHANG Hua-hao;JIN Hong-guang;ZHANG Liang-hui;QU Wen-juan;MA Hai-le;SHEN Yong-gen(School of Pharmacy and Life Science,Jiujiang University,Jiujiang 332000,China;Jiujiang Andehe Bioteehnology Co.Ltd.,Jiujiang 332000,China;Jiangsu Provincal Key Laboratory of Physical Processing of Agricultural Products,School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;Jiangxi Key Laboratory of Natural Products and Functional Foods,College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第22期75-81,106,共8页
Science and Technology of Food Industry
基金
国家自然科学基金(31360371、31301423、31560308)
江西省重点研发计划(20171BBF60049)
江西省科技支撑计划(20151BBF60026)
九江市杰出青年人才计划
江西省教育厅科技项目(GJJ161081)
江苏省农产品物理加工重点实验室开放课题(JAPP2010-5)
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(2015-04)
九江学院人才引进基金
关键词
丁香
非油类成分
低密度脂蛋白
氧化修饰
三维荧光光谱
clove
the non - oil components
low density lipoprotein
oxidation modification
three - dimensional fluorescencespectroscopy
