腌制前后橄榄提取物的抗氧化和抗炎活性比较  

Comparison on the Antioxidant and Anti-inflammatory Activities of Extracts from Canarium album L before and after Pickling

作　　者：聂稳 邓广牒 徐新玉 胡海娥 李学莉 贺丽苹[1,2] NIE Wen;DENG Guangdie;XU Xinyu;HU Haie;LI Xueli;HE Liping(Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,College of Food Science,South China Agricultural University,Guangzhou 510642,China;Instrumental Analysis&Research Center,South China Agricultural University,Guangzhou 510642,China;Eastroc Beverage Group Co.Ltd.,Shenzhen 518055,China)

机构地区：[1]华南农业大学食品学院,广东省功能活性物重点实验室,广东广州510642 [2]华南农业大学测试中心,广东广州510642 [3]东鹏饮料(集团)股份有限公司,广东深圳518055

出　　处：《现代食品科技》2023年第1期104-112,共9页Modern Food Science and Technology

基　　金：广东省科技创新战略专项(2018B030322010)。

摘　　要：该研究旨在研究橄榄腌制后提取物的抗氧化和抗炎活性变化。采用清除DPPH、ABTS+自由基和总还原力法评价抗氧化活性,建立脂多糖诱导RAW 264.7细胞模型评价抗炎活性,利用超高效液相色谱串联飞行质谱对腌制橄榄提取物进行成分鉴定。结果显示,鲜橄榄的水、φ=70%乙醇、乙酸乙酯三种溶剂提取物的总酚含量为70.33~126.42 mg/g,总黄酮含量为3.46~6.19 mg/g,腌制后橄榄提取物总酚含量为78.67~150.92 mg/g,总黄酮含量为4.09~6.65 mg/g,且UPLC-Q-TOF-MS/MS从中分析鉴定出11种多酚化合物;鲜橄榄提取物抗氧化能力依次为70%乙醇>乙酸乙酯>水,70%乙醇提取物清除DPPH、ABTS+自由基的IC50为0.09 mg/mL、0.03 mg/mL,而腌制后乙酸乙酯提取物的抗氧化能力最强,清除DPPH、ABTS+自由基的IC50分别为0.05 mg/mL、0.02 mg/mL;在浓度为0.10 mg/mL时,鲜橄榄提取物对LPS致炎模型的NO抑制率为7.51%~30.47%,而腌制橄榄不同溶剂提取物对细胞NO抑制率为10.84%~34.85%。以上结果表明腌制后橄榄提取物的抗氧化和抗炎活性优于鲜橄榄,以腌制橄榄为原料开发相关功能食品具有良好的应用潜力。The changes in the antioxidant and anti-inflammatory activities of the extracts from Canarium album L after pickling were investigated.The antioxidant activities of different extracts were evaluated by the DPPH·scavenging assay,ABTS+·scavenging assay and total reducing power assay.The anti-inflammatory activity was evaluated through establishing a lipopolysaccharide-induced RAW264.7 macrophage model.The compositions of the extracts from Canarium album L after pickling were identified by ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass/mass spectrometry(UPLC-Q-TOF-MS).The results showed that the water,70%ethanol and ethyl acetate extracts from the fresh Canarium album L had total phenolic contents of 70.33~126.42 mg/g and total flavonoid contents of 3.46~6.19 mg/g.After pickling,the three corresponding extracts had total phenolic contents of 78.67~150.92 mg/g and total flavonoid contents of 4.09~6.65 mg/g,with 11 polyphenolic compounds being identified by UPLC-Q-TOF-MS/MS.The order of the antioxidant capacity for the extracts from fresh Canarium album L was 70%ethanol>ethyl acetate>water,with the IC50 values of the 70%ethanol extract for scavenging DPPH and ABTS+free radicals being 0.09 mg/mL and 0.03 mg/mL,respectively.After pickling,the ethyl acetate extract had the highest antioxidant capacity,with its IC50 values for scavenging DPPH and ABTS+free radicals being 0.05 mg/mL and 0.02 mg/mL,respectively.At the concentration of 0.10 mg/mL,the NO inhibitory rates in the LPS-induced inflammation model were 7.51%~30.47%for the extracts from fresh Canarium album L extract and 10.84%~34.85%for the extracts from pickled Canarium album L.The above results showed that the antioxidant and anti-inflammatory activities of the extracts from pickled Canarium album L were higher than those of the fresh Canarium album L.Therefore,pickled Canarium album L has a potential to be used as raw materials for developing related functional food products.

关 键 词：橄榄 腌制 抗氧化 抗炎 

分 类 号：TS201.2[轻工技术与工程—食品科学]