利用电子自旋共振技术研究海参提取液体外抗氧化活性  

Study on in vitro antioxidant activity of sea cucumber extraction with electron spin resonance

作　　者：奚倩[1,2] 赵雅娉 张警予[1] 董秀芳[1] 李楠[1] 刘丽[3] 启航[1] 

机构地区：[1]大连工业大学食品学院国家海洋食品工程技术研究中心,辽宁大连116034 [2]塔里木大学生命科学学院,新疆阿拉尔843300 [3]辽宁省大连海洋渔业集团公司技术研发中心,辽宁大连116000

出　　处：《食品与机械》2014年第5期36-40,共5页Food and Machinery

基　　金：国家自然科学基金项目(编号:31201299);辽宁省教育厅一般项目(编号:L2012190)

摘　　要：以新鲜海参(Stichopus japonicas)为原料,制备海参肠与体壁的提取液。采用电子自旋共振技术(ESR),检测不同浓度的海参肠和体壁提取液对DPPH、羟基自由基和超氧阴离子的清除能力。结果表明,海参肠和体壁提取液对DPPH、羟基自由基和超氧阴离子的清除能力随浓度升高而增强,海参肠提取液对3种自由基清除能力的IC50值分别为0.910,0.006,0.890μg/mL;体壁提取液对3种自由基清除能力的IC50值分别为1.29,0.52,0.47μg/mL。在相同浓度下,海参肠提取液对DPPH和羟基自由基清除能力强于体壁提取液。Fresh sea cucumber Stichopus japonicas were as raw mate- rial, and the extracts were prepared from sea cucumber gut and body wall. The scavenging capacities of the extracts from sea cucumber gut and body wall on DPPH radical, hydroxyl radical and superoxide anion were detected by using electron spin resonance （ESP）. The re- sult indicated that the extracts from sea cucumber gut and body wall possessed a certain scavenging capacity, and this capacity was en- hanced with concentration. The ICso values of three radical scaven- ging activities of sea cucumber gut extracts were 0. 910μg/mL,0. 006 μg/mL and 0. 890 μg/mL, respectively and the ICso values of three radical scavengblg activities of sea cucumber body wall extracts were and l. 29 μg/mL, 0. 52 μg/mL, and 0. 47μg/mL, respective- ly. At the same concentration, the scavenging capacity of gut extracts for DPPH and hydroxyl radical scavenging abilities were stronger than the body wall.

关 键 词：海参 提取液 抗氧化活性 电子自旋共振 自由基 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]