黑蒜提取物的抗氧化性与抗炎活性比较研究  

Antioxidant and anti-inflammatory activities of black garlic extracts

作　　者：张继珑 景浩[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品安全质量检测学报》2017年第7期2635-2643,共9页Journal of Food Safety and Quality

摘　　要：目的对分离纯化黑蒜多糖的过程中得到6种黑蒜提取物,进行成分分析,并比较研究它们的抗氧化活性和抗炎活性。方法黑蒜经热水提取获得黑蒜水提物(hot water extract,HWE),经乙醇分离得到乙醇上清(ethanol supernatant extract,ESE)和沉淀(ethanol precipitate extract,EPE)提取物,并再经脱蛋白和乙醇分离得到脱蛋白的乙醇上清(deproteinized ethanol supernatant extract,d ESE)和沉淀(deproteinized ethanol precipitate extract,d EPE)提取物,再经DEAE 52纤维素层析纯化得到多糖提取物(purified polysaccharide extract,PPE)。首先采用薄层层析法分析了6种黑蒜提取物的单糖组成,还测定了总糖含量、还原糖含量、硫含量。再比较分析了6种多糖提取物的抗氧化与抗炎活性。结果 6种黑蒜提取物对DPPH自由基和ABTS自由基均具有良好的清除作用。6种黑蒜提取物对脂多糖(lipopoly saccharides,LPS)(20?g/mL)所致的RAW264.7细胞生长抑制均有显著性保护作用(P<0.05)。6种黑蒜提取物对LPS(1?g/mL)诱导RAW264.7细胞NO,IL-1?,IL-6和TNF-?等细胞炎性因子的释放均有显著的抑制作用(P<0.05)。结论黑蒜多糖提取物具有良好的抗氧化作用和抗炎活性,研究结果为黑蒜的进一步研发提供了理论依据和实际参考价值。Objective To analyze principal components and compare antioxidant and anti-inflammatory activities of 6 different black garlic extracts obtained from separation and purification process of black garlic polysaccharide. Methods Hot water extract（HWE） was obtained by hot water extraction. Ethanol supernatant extract（ESE） and ethanol precipitate extract（EPE） were obtained by ethanol separation, and deproteinized ethanol supernatant extract（d ESE） and deproteinized ethanol precipitate extract（d EPE） were obtained by first removing of protein and then ethanol separation. Purified polysaccharide extract（PPE） was further purified by DEAE-52 cellulose anion-exchange chromatography. The monosaccharide compositions were analyzed by thin layer chromatography（TLC）. The contents of total sugar, reducing sugar, and sulfur were determined. Antioxidant and anti-inflammatory activities were assessed for 6 different black garlic extracts. Results All six extracts of black garlic had good scavenging effects on DPPH and ABTS free radicals. All of them protected RAW264.7 cells from lipopolysaccharides（20 ？g/mL） induced cell growth inhibition（P0.05）, and inhibited cytokine release of NO, IL-1？, IL-6 and TNF-？ from RAW264.7 cells induced by lipopolysaccharides（1 ？g/mL）（P0.05）. Conclusion All six extracts of black garlic have good antioxidant and anti-inflammatory activities, which provides theoretical and practical values for further research and development of black garlic products.

关 键 词：黑蒜 多糖 分离纯化 抗氧化性 炎性因子 

分 类 号：TS201.2[轻工技术与工程—食品科学]