紫苏提取物的抗氧化性能及其对晚期糖基化末端产物的抑制作用  

Antioxidant Properties and Inhibitory Effect on AGEs of Perilla frutescens Extract

作　　者：包宇欣 陈宝英 马妍妍 武淑芬[1] 陈勉华[1] BAO Yu-xin;CHEN Bao-ying;MA Yan-yan;WU Shu-fen;CHEN Mian-hua(Key Laboratory of Food Nutrition and Safety(Tianjin University of Science and Technology),Ministry of Education,Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control,College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]食品营养与安全教育部重点实验室及天津市食品营养与安全国家重点实验室天津市食品加工过程控制与安全工程技术中心天津科技大学食品工程与生物技术学院

出　　处：《食品工业科技》2020年第3期58-64,共7页Science and Technology of Food Industry

基　　金：食品营养与安全教育部重点实验室开放基金资助项目(2018003);天津市食品加工过程控制与安全工程技术中心开放课题资助项目(GCZX201803);天津科技大学大学生实验室创新基金(1614A205);天津科技大学大学生创新创业训练计划(201810057188)

摘　　要：本研究采用单纯形-重心设计方法提取紫苏中的活性成分,在对其进行抗氧化性能评价的基础上,考察其对BSA/Glucose模拟体系中晚期糖基化末端产物(Advanced glycation end products,AGEs)生成的抑制作用。结果表明:最佳提取溶剂组成为无水乙醇、蒸馏水、无水甲醇(1∶1.2∶3.4,v/v),三种溶剂之间存在的交互作用同时对紫苏中提取的抗氧化物质浓度产生影响;紫苏提取物对AGEs生成的抑制作用呈浓度依赖性,相同浓度的紫苏提取物与氨基胍(aminogunidine,AG)对AGEs生成的抑制效果存在显著性差异(P<0.05),当二者浓度为625μg/mL时,紫苏对AGEs生成抑制率为78.1%,而AG对其抑制率仅为60.3%;紫苏提取物中含有较高含量的迷迭香酸,含量为14.8 mg/g;紫苏提取物的添加可减少BSA/Glucose模拟体系中羰基的形成,抑制巯基的氧化及蛋白质与葡萄糖的交联。本研究为深入开发紫苏应用价值及有效控制食品热加工过程中AGEs的生成提供理论支撑。In this study,the simplex-centroid design method was used to extract the antioxidant ingredients from Perilla frutescens,based on the antioxidant activity was evaluated,and the inhibitory effects of AGEs in BSA/Glucose simulation system were also investigated. The results showed that the optimum result was obtained when the extraction solvent was composed of anhydrous ethanol,distilled water and anhydrous methanol with the ratio of 1∶1.2∶3.4(v/v/v). The interaction between the three solvents affects the concentration of antioxidants extracted from Perilla frutescens. The inhibitory effect of Perilla extract on AGEs was concentration-dependent. The inhibitory effect on AGEs of the same concentration of perilla and AG was significantly different(P<0.05). At 625 μg/mL,the inhibition rate of AGEs on Perilla frutescens was 78.1%,while the inhibition rate of AG was only 60.3%. Preliminary component analysis showed that Perilla frutescens extract contained a high content of rosmarinic acid(14.8 mg/g). Inhibition mechanism analysis showed that the addition of Perilla extracts can effectively reduce the formation of carbonyl in the simulation system of BSA/Glucose,inhibit the oxidation of sulfhydryl and reduce the cross-linking of protein and glucose. This experiment provides useful theoretical support for further developing the applied value of Perilla and effectively controlling the generation of AGEs in hot food processing.

关 键 词：紫苏 抗氧化 晚期糖基化末端终产物 

分 类 号：TS201.1[轻工技术与工程—食品科学]