摘要
为研究丁香提取物对LDL中脂质氧化修饰的抑制作用,采用生物活性追踪法对该提取物抑制LDL弱氧化及完全氧化过程中共轭二烯(CD)产生、总胆固醇降解及脂褐素产生的效果进行了测定。结果表明,在LDL弱氧化过程中,丁香不同极性部位对CD产生、总胆固醇降解均有显著抑制作用(p<0.05),抑制作用强弱顺序为正己烷相>乙酸乙酯相>正丁醇相>水相。在LDL完全氧化过程中,不同极性部位对CD产生、总胆固醇降解及脂褐素产生均有显著抑制作用(p<0.05),抑制作用强弱顺序与上述相同。总多酚、总黄酮含量高低是各极性相对LDL脂质氧化修饰抑制效果产生差异的原因。本文为后续研发丁香抑制LDL氧化功能食品提供参考。
To study the inhibitory effect of clove on lipid oxidative modification in LDLThe inhibition of conjugated diene（CD） generated,total cholesterol degradation, and lipofuscin generated were determined by bioassay- guided in the course of minimally oxidation and complete oxidation of LDL. The results showed that the formation of CD and degradation of total cholesterol were significantly inhibited in the different polar parts of clove （p 〈 0.05 ）during mild oxidation of LDL.The order of inhibitory effect was as follows ： n-hexane fraction 〉 ethyl acetate fraction 〉 n-butanol fraction 〉 water fraction.The formation of conjugated diene（CD） ,degradation of total cholesterol and formation of lipofuscin were significantly inhibited in the different polar parts of clove（p 〈 0.05）during complete oxidation of LDL.The order of inhibition was the same as above.The difference contents of the total polyphenols and total flavonoids results in the difference of the inhibitory effect of the different polar fractions on LDL lipid oxidation.This study provided a reference for the further research and development of functional food that clove inhibits LDL from oxidation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第22期71-75,共5页
Science and Technology of Food Industry
基金
国家自然科学基金(31360371,31560308,31301423,31660104)
江西省科技支撑计划(20171BBF60049,20151BBF60026)
江西省教育厅项目(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
九江学院人才启动基金
九江学院教改课题(2015-04)
关键词
丁香
生物活性追踪法
低密度脂蛋白
氧化修饰
不同极性部位
clove
bioassay- guided
low density lipoprotein （LDL）
oxidative modification
different polar fraction
