摘要
我们以培根为研究对象,经200℃烤制10 min后,提取并纯化碳点,结果表明烘焙培根中的碳点为大小相似的球形结构,呈分散态,平均粒径为1.55 nm;荧光寿命约为5.37 ns;将大鼠肾细胞用1 mg/m的碳点处理后,经FITC-annexin V和碘化丙啶探针双染后,用流式细胞仪检出细胞凋亡率从4.59%增加到20.09%。我们鉴定了烘焙培根中碳点的荧光特性和物化性质,证实了培根中碳点能诱导NRK细胞凋亡。为其它热加工食品中的碳点的研究奠定基础,为人们的健康饮食提供参考。
The bacon was used as study object and baked for 10 min at 200℃.The results of TEM(transmission electron microscope)data showed that the carbon dots in baked bacon were spherical structures of similar size,with discrete state distribution and no obvious agglomeration.And the average particle size of the carbon points was 1.15 nm,respectively.Its fluorescence lifetime was about 5.37 ns.It treated normal rat kidney cell line(NRK)cells with 1 mg/mL of carbon dots and double stained with FITC-annexin V and PI(propidium iodide)probes to evaluate their toxicity to NRK cells.The results showed that carbon dots increased the apoptosis rate from 4.59%to 20.09%.A foundation was laid for the study of carbon dots in other hot processed foods and a reference was provided for people s healthy diet.
作者
苏燚
吴艳阳
赖灯妮
李涛
SU Yi;WU Yan-yang;LAI Deng-ni;LI Tao(College of Food Science and Technology,Hunan Agricultural University,Hunan Changsha 410128;Hunan Academy of Agricultural Sciences Institute of Agricultural Products Processing,Hunan Changsha 410002,China)
出处
《广州化工》
CAS
2023年第13期99-102,共4页
GuangZhou Chemical Industry
基金
国家自然科学基金面上项目(32072334)。
关键词
碳点
培根
毒性大小
凋亡
carbon dots
bacon
toxic size
apoptosis
