豉油抗氧化功能的研究  

Study on antioxidative effects of fermented soybean oil

作　　者：杨群[1] 蔺新英[1] 张炳文[2] 王楠[1] 姜艳艳[1] 

机构地区：[1]山东大学营养与食品卫生研究所,山东济南250012 [2]济南大学旅游学院

出　　处：《中国老年学杂志》2008年第24期2421-2423,共3页Chinese Journal of Gerontology

基　　金：山东省自然科学基金(y2007d76)

摘　　要：目的研究豉油的体外抗氧化功能。方法以豉油为对象进行以下实验:(1)对猪油油脂的自动氧化抑制实验。(2)对正常小鼠体外肝匀浆脂质过氧化的抑制实验。(3)豉油清除邻苯三酚所产生氧自由基效果的实验。(4)豉油对H2O2诱导小鼠红细胞溶血的保护作用。结果与对照组相比,豉油具有很好的抑制猪油油脂自动氧化和肝匀浆脂质过氧化作用(P<0.01),并具有清除邻苯三酚所产生氧自由基作用(P<0.01),其抑制率和清除率随豉油浓度升高而增强;同时豉油对红细胞具有很好的保护作用(P<0.01),浓度越高保护作用越强。结论豉油有一定的抗氧化功能,可作为保健食品进一步开发利用。Objective To investigate the fermented soybean oil＇s antioxidant activity in vitro. Methods Fermented soybean oil was material and the following experiments were conducted ： （ 1 ） The fermented soybean oil＇s inhibition on peroxidation of lard lipid ; （2） The in-hibition on lipid peroxidation of normal mice liver mix slurry; （3） The effect of clearing oxygen free radical （OFR） generated by pyrogallol; （4） The protection for H2O2-induced red blood cell hemolysis of mice. Results Compared with control group, the fermented soybean oil had very good suppression to lard fat＇s autooxidation and the liver mix slurry＇s lipid peroxidation function （P 〈0. 01 ）, and had the effect of clearing OFR generated by pyrogallol （P 〈 0. 01 ） , it＇s suppression rate and elimination rate elevated along with the increasing of the fermented soybean oil＇s density; Simultaneously the fermented soybean oil had very good protective function on the red blood cell （ P 〈 0. 01 ）, the protective function elevated along with the increasing density. Conclusions Fermented soybean oil has the effect of antioxidant. It can be served as a further development and utilization of health food products.

关 键 词：豉油 抗氧化 氧自由基 

分 类 号：R151.3[医药卫生—营养与食品卫生学]