大豆皂醇抗脂质过氧化作用的研究  

Study on anti-lipid peroxidative effects of soyasapogenols

作　　者：尹学哲[1] 李天[2] 汪霞[1] 

机构地区：[1]延边大学医院,吉林延吉133000 [2]延边大学基础医学院,吉林延吉133000

出　　处：《食品工业科技》2010年第7期143-145,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(30360113);吉林省科技发展计划资助项目(200705426)

摘　　要：将大豆皂甙水解成大豆皂醇,研究大豆皂醇的体外抗脂质过氧化作用。用T-AOC方法测定化学模拟体系中的总抗氧化能力,用八木变法测定过氧化脂质(LOOH)含量,用硫代巴比妥酸(TBA)法测定丙二醛(MDA)含量,用分光光度法测定兔红细胞溶血和肝线粒体膨胀程度。结果表明,大豆皂醇的体外总抗氧化能力较强,可抑制血浆及肝组织脂质过氧化,减少红细胞溶血和减轻肝线粒体膨胀程度,说明大豆皂醇具有体外抗脂质过氧化作用。Soyasapogenols were prepared by hydrolysis of soyasaponins and its anti-lipid peroxidative effects were investigated in vitro. The total antioxidant activity in modified chemical system was detected by T-AOC method, the content of LOOH （lipid hydroperoxide） was measured by Yagi’s method, the content of MDA （malonyldialdehide） was measured by TBA（thiobarbituric acid） assay, the hemolysis of erythrocytes and the swelling of liver mitochondria were detected by spectrophotometric method. The results showed that soyasapogenols exerted the high total antioxidative activities in vitro, inhibited the lipid peroxidation in plasma and liver, reduced the hemolysis of erythrocytes and suppressed the swelling of mitochondria. It was suggested that soyasapogenols had the anti-lipid peroxidative effect in vitro.

关 键 词：大豆 皂醇 体外 脂质过氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]