三种天然食品添加剂抑制自由基损伤能力的研究  

Inhibition Effect of Three Natural Food Additives on Free Radical Injury

作　　者：汤小玉 魏安琪 李曙光[2] 林太凤 罗云敬 TANG Xiao-yu;WEI An-qi;LI Shu-guang;LIN Tai-feng;LUO Yun-jing(Beijing Key Laboratory of Environmental and Viral Oncology,College of Life Science and Bioengineering,Beijing University of Technology,Beijing 100124,China;Food Center,Beijing Industrial Technician College,Beijing,100023,China)

机构地区：[1]北京工业大学生命科学与生物工程学院,环境与病毒肿瘤学北京市重点实验室,北京100124 [2]北京市工业技师学院食品中心,北京100023

出　　处：《化学与生物工程》2018年第7期15-20,共6页Chemistry & Bioengineering

基　　金：国家科技支撑计划项目(2015BAK44B00)

摘　　要：过氧亚硝酸根离子(ONOO-)是一氧化氮自由基与超氧阴离子的反应产物,具有强氧化性及强硝化性,能够导致细胞及组织损伤,从而引发疾病。选取3种不同结构的天然食品添加剂桑色素、葛根素、辣椒红作为研究对象,采用荧光光谱法研究了3种天然食品添加剂对ONOO-诱导L-酪氨酸氧化损伤的抑制能力,采用邻苯三酚自氧化法研究了3种天然食品添加剂的抗氧化能力,采用高效液相色谱法研究了3种天然食品添加剂对ONOO-诱导L-酪氨酸硝化损伤的抑制能力。结果表明,随着天然食品添加剂浓度的增加,对L-酪氨酸二聚体的抑制率增大,以抑制率达到50%时的浓度(IC50)判断的抑制能力大小为:辣椒红>桑色素>葛根素>VC,辣椒红的IC50为0.56μmol·L-1;随着天然食品添加剂浓度的增加,对邻苯三酚自氧化抑制率增大,以IC50判断的抑制能力大小为:葛根素>桑色素>辣椒红>VC,葛根素的IC50为0.051mmol·L-1;随着天然食品添加剂浓度的增加,对L-3-硝基酪氨酸的抑制率增大,以IC50判断的抑制能力大小为:葛根素>桑色素>辣椒红>VC,葛根素的IC50为0.00026μmol·L-1。3种食品添加剂抗自由基能力与其分子结构中主要官能团空间结构以及官能团数量密切相关。Peroxynitrite ion(ONOO^-)is a reaction product of nitric oxide free radical and superoxide anion,and has strong oxidization and nitrification,which may induce cell and tissue injuries that in turn lead to diseases.Selecting three natural food additives(morin,puerarin,and capsanthin)with different structures as research objects,we studied the inhibition effect of three natural food additives on oxidative injury of L-tyrosine induced by peroxynitrite by a fluorescence spectrometric method,and investigated the antioxidant abilities of three natural food additives by a pyrogallol autoxidation method.Furthermore,we studied the inhibition effect of three natural food additives on nitrification injury of L-tyrosine induced by peroxynitrite by high performance liquid chromatography(HPLC).The results show that the inhibition rates of L-tyrosine dimer,pyrogallol autoxidation,and L-3-nitrotyrosine increase with the increase of the concentrations of natural food additives.The inhibition abilities of these substances on L-tyrosine dimer are as follows:capsanthin>morin>puerarin>VC,and when the inhibition rate reaches 50%,the concentration of capsanthin is 0.56μmol·L^-1;the inhibition abilities of these substances on pyrogallol autoxidation are as follows:puerarin>morin>capsanthin>VC,and when the inhibition rate reaches 50%,the concentration of puerarin is 0.051 mmol·L^-1;the inhibition abilities of these substances on L 3 nitrotyrosine are as follows:puerarin>morin>capsanthin>VC,and when the inhibition rate reaches 50%,the concentration of puerarin is 0.00026μmol·L^-1.The antiradical activities of three natural food additives are closely correlated with the spatial structures of major functional groups and the numbers of functional groups in their molecular structures.

关 键 词：天然食品添加剂 过氧亚硝酸根 荧光光谱法 高效液相色谱法 

分 类 号：TS202.3[轻工技术与工程—食品科学]