岩藻黄质的抗脂质氧化活性研究  

Studies on Anti-lipid Oxidation Activity of Fucoxanthin

作　　者：隋悦 纪晓林[1,2] 孙一含 乔昕昱 奚倩 董秀芳[1,2] 启航[1,2] Sui Yue;Ji Xiaolin;Sun Yihan;Qiao Xinyu;Xi Qian;Dong Xiufang;Qi Hang(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning;National Engineering Research Center of Seafood,Dalian 116034,Liaoning;College of Life Science,Tarim University,Alar 843300,Xinjiang)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]国家海洋食品工程技术研究中心,辽宁大连116034 [3]塔里木大学生命科学学院,新疆阿拉尔843300

出　　处：《中国食品学报》2020年第12期268-276,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：大连市杰出青年科技人才项目(2018RL07);辽宁省“兴辽英才计划”青年拔尖人才项目(XLYC1807166)。

摘　　要：以岩藻黄质为原料,研究岩藻黄质对鱼油和猪油的抗氧化活性。结果表明,岩藻黄质在氧化模型中能有效抑制鱼油以及猪油中丙二醛(MDA)的生成,与空白组相比最高抑制率达到78.1%和80.9%。采用电子自旋共振波谱技术,研究岩藻黄质对鱼油、玉米油、亚油酸、亚油酸盐模型中脂质自由基的清除作用,当岩藻黄质质量浓度达100 ng/mL,加速氧化3 h时,鱼油模型与玉米油模型中脂质自由基的抑制率分别为(64.46±6.46)%和(57.4±5.15)%;当岩藻黄质质量浓度为300 ng/mL,加速氧化10 min时,亚油酸模型与亚油酸盐模型中,脂质自由基抑制率分别为(75.24±7.32)%和(66.9±1.06)%。该研究为岩藻黄质在食品抗氧化剂领域的应用提供了一定的理论依据。The fucoxanthin was used as raw material to investigate the antioxidant activity of fucoxanthin on fish oil and lard.The results showed that fucoxanthin could effectively inhibit the formation of malondialdehyde(MDA)in fish oil and pork in the oxidation model,and the highest inhibition rate was 78.1%and 80.9%compared with the blank group.The results showed that the electron spin resonance spectroscopy technique was used to investigate the scavenging effect of fucoxanthin on lipid free radicals in fish oil,corn oil,linoleic acid and linoleate models.When the fucoxanthin mass concentration reached 100 ng/mL and accelerated oxidation for 3 h,the inhibition rate of lipid free radicals in the fish oil model and the corn oil model was(64.46±6.46)%and(57.4±5.15)%;the fucoxanthin mass concentration was 300 ng/mL,and the accelerated inhibition of lipids in the linoleic acid model and the linoleate model was(75.24±7.32)%and(66.9±1.06)%.This study provides a theoretical basis for the application of fucoxanthin in the field of health foods and food antioxidants.

关 键 词：岩藻黄质 电子自旋共振波谱技术 脂质氧化模型 抗氧化活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]