八角金盘果实色素的急毒性研究  

Research on the Acute Toxicity of Pigment in Fatsia Japonica Fruit

作　　者：孙千鸿 崔小燕 杨惠程 Sun Qianhong;Cui Xiaoyan;Yang Huicheng(Chemistry and Biochemistry Complex Laboratory,Kunming Medical UniversityHaiyuan College,Yunnan Kunming 651000)

机构地区：[1]昆明医科大学海源学院化学生化综合实验室,云南昆明651000

出　　处：《化工时刊》2022年第3期7-10,共4页Chemical Industry Times

基　　金：云南省教育厅科学研究基金项目(2018JS784)。

摘　　要：针对八角金盘果实色素的安全性,开展了对八角金盘果实色素的急毒性及动物体内抗氧化性研究,评估该色素作为食品添加剂的可行性。结果表明:八角金盘果实色素经口试LD_(50)=7017.788 mg/kg BW,判断为实际无毒级。给药后14天由脏器和体重系数数据显示,小鼠在高剂量受试物作用下体重增重减缓,脾的脏器系数较空白组有明显升高。检测小鼠肝脏中过氧化氢酶CAT活力值变化明显,超氧化物歧化酶SOD活性随受试物剂量增加逐渐升高,而高剂量组SOD活性呈现明显下降。丙二醛MDA随受试物剂量的增大出现先降低后升高的趋势。由数据分析可见,八角金盘果实色素在小鼠机体内的抗氧化性表现出明显的剂量关系,随着受试物剂量的增加,小鼠机体抗氧化性由强减弱并表现出明显的抑制作用。Focusing on the security of pigment in Fatsia Japonica fruit,this research studies the acute toxicity of pigment in Fatsia Japonica fruit and the antioxidant properties inside the body of animals,evaluating the possibility to adopt the pigment as food additive.The result reveals that after gavage,LD_(50)=7017.788 mg/kg BW,and therefore the sample is practically nontoxic.According to the weight and the organ coefficient after dosing the mice with medicines for 14 days,the increase of their weight is getting slow while the organ coefficient of their spleens increases evidently compared with the blank group under the effect of high-dose medicines.The biochemical indicators of the livers of the mice show that the activity of catalase(CAT)changes obviously and the activity of superoxide dismutase(SOD)increases with the increase of medicines,while the activity of SOD in the high-dose group decreases clearly.With the increase of medicines,malonyldialdehyde(MDA)tends to decrease first and then increase.According the the analysis of the data,the antioxidant properties of pigment in Fatsia Japonica fruit are obviously related to the doses of the medicines.With the increase of medicines,the antioxidant properties of the mice are weakening and the inhibiting effect appears distinctly.

关 键 词：八角金盘果实 色素 急毒性 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]