摘要
利用高效液相色谱-质谱联用技术(HPLC-MS/MS)分析柠檬果汁中的主要成分,并在细胞水平研究其抗氧化活性。结果表明,柠檬果汁中主要含有奎宁酸、苹果酸、柠檬酸等有机酸,天冬氨酸、丝氨酸等氨基酸以及牡荆苷、柚皮苷、虎杖苷等黄酮类化合物。细胞抗氧化活性试验发现,柠檬果汁可通过促进细胞中线粒体的合成和SOD2的蛋白表达,提高超氧化物歧化酶的活性,从而降低细胞中自由基水平,有效改善高脂诱导的L-02肝细胞氧化损伤。此研究结果将为提升柠檬果汁的功能价值提供理论依据。
In this study,HPLC-MS/MS technology was used to analyze the main components of lemon juice,and the antioxidant activity was investigated as well at cellular level.The results demonstrated that the main components of lemon juice were organic acid(quininic acid,malic acid,and citric acid,etc),amino acid(aspartic acid and serine,etc)and flavonoids(vitexin,naringin,and polydatin,etc).The antioxidant activity assay in cells showed that the treatment of lemon juice could promote the synthesis of mitochondrion and expression of SOD2.And it could also increase the activity of SOD,and consequently reduce the cellular ROS level and effectively improve palmitic acid-induced oxidative damage in L-02 hepatocyte.The result of this study will provide theoretical foundations for the enhancement the functional value of lemon juice.
作者
匡文玲
李佳
韩林
蒋永波
邱玲岚
汪开拓
王敏
KUANG Wenling;LI Jia;HAN Lin;JIANG Yongbo;QIU Linglan;WANG Kaituo;WANG Min(College of Life and Food Engineering,Chongqing Three Gorges University,Chongqing 404100,China;College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;Chongqing Huida Biotechnology Co.Ltd.,Chongqing 402660,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第5期43-47,共5页
Food and Fermentation Industries
基金
国家自然科学基金项目(31671913)
国家级大学生创新实验项目(202010643001)。
