烤鸭水提物细胞抗氧化活性的研究  

Research of Water-soluble Extracts from Roast Duck on Cell Antioxidant Activity

作　　者：周小理[1] 王雨蔷[1] 唐文[1] 谢凡[1] 周一鸣[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《食品工业》2016年第6期212-215,共4页The Food Industry

基　　金：国家自然基金中德科学基金项目(GZ727)

摘　　要：试验以传统名食烤鸭为原料,重点对其水溶性提取物的细胞抗氧化活性进行了研究。试验通过水溶提取、凝胶层析(葡聚糖凝胶G15)分离烤鸭中的活性物质,并对其对细胞(胃癌细胞,MGC-803)增殖和细胞内抗氧化酶活性的影响进行了研究,并同时选取最优组分进行细胞氧化损伤模型的建立。试验结果表明:烤鸭粗提取物和经凝胶层析纯化得到的4种组分(D_1,D_2,D_3和D_4)对细胞增殖能力及抗氧化酶活性等指标有较好的提升作用,其中组分D3最大程度地促进了细胞增殖,提高了细胞中抗氧化酶(SOD)的活性,并且对过氧化氢诱导损伤细胞具有明显的保护作用。A traditional food—roast duck was chosen as the research material to evaluate its cell activities. Water-soluble component was extracted and separated using gel filtration（G15）. Influence of crude extract and its separated components on cell activities were investigated, including cell viability and antioxidant enzymes. The component with higher activities was chosen to set up cell oxidation damage model. The results showed that crude extract and its four separated fractions（D_1, D_2, D_3 and D_4） greatly improved cell viability and antioxidant enzymes activity（SOD） in the MGC-803 cells, and the fraction D_3 was the most obvious and could protect cell against injury conducted by H_2O_2.

关 键 词：烤鸭 水溶提取物 凝胶层析 细胞抗氧化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]