食品科学 ›› 2020, Vol. 41 ›› Issue (5): 49-56.doi: 10.7506/spkx1002-6630-20190119-231

• 基础研究 • 上一篇    下一篇

鸭油的体外抗氧化活性分析

龙霞,宁俊丽,黄先智,丁晓雯   

  1. (1.西南大学食品科学学院,重庆市农产品加工及贮藏重点实验室,食品科学与工程国家级实验教学示范中心,重庆 400716;2.西南大学科技处,重庆 400715)
  • 收稿日期:2020-03-26 修回日期:2020-03-26 出版日期:2020-03-15 发布日期:2020-03-23

In Vitro Antioxidant Properties of Duck Lipids

LONG Xia, NING Junli, HUANG Xianzhi, DING Xiaowen   

  1. (1. Key Laboratory of Processing and Storage of Agricultural Products of Chongqing, National Demonstration Center for Experimental Food Science and Technology Education, College of Food Science, Southwest University, Chongqing 400716, China; 2. Science and Technology Department, Southwest University, Chongqing 400715, China)
  • Received:2020-03-26 Revised:2020-03-26 Online:2020-03-15 Published:2020-03-23

摘要: 目的:评价鸭油体外抗脂质、蛋白质、DNA等生物大分子物质的氧化活性,为进一步研究其体内抗氧化能力提供依据。方法:测定鸭油对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl radical,DPPH)自由基的清除率、铁还原能力(ferric ion reducing antioxidant power,FRAP)、氧自由基吸收能力(oxygen radical absorbance capacity,ORAC)、抑制β-胡萝卜素褪色能力、对牛血清白蛋白羰基含量的影响、DNA保护潜力。结果:鸭油清除DPPH自由基的半抑制质量浓度为(15.03±0.53)mg/mL;当鸭油质量浓度为35 mg/mL时,FRAP为(241.87±3.05)μmol/L,ORAC为(2.59±0.15)μmol TE/g,对β-胡萝卜素褪色的抑制率为(67.29±3.37)%。鸭油质量浓度较低时可保护牛血清白蛋白,但剂量为6 mL/g蛋白时,会导致牛血清白蛋白羰基含量增加(50.00±3.21)%。1 mg/mL的鸭油对DNA的保护率为(43.27±0.01)%。结论:鸭油在体外具有DPPH自由基清除能力、FRAP、ORAC,能抵制脂质、DNA的氧化应激。

关键词: 鸭油, 抗氧化活性, 脂肪酸, 蛋白质, DNA

Abstract: Objective: The antioxidant effect of duck lipids against the oxidation of the macromolecules lipid, protein and DNA was evaluated in vitro, with the aim of providing a basis for further study of its antioxidant capacity in vivo. Methods: The antioxidant effect was assessed by 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity, ferric ion reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), the ability to inhibit β-carotene fading, the effect on the carbonyl content of bovine serum albumin (BSA), and DNA damage protection potential. Results: The half-maximum inhibitory concentration (IC50) for DPPH radical scavenging was (15.03 ± 0.53) mg/mL; when the concentration of duck lipids was 35 mg/mL, FRAP value was (241.87 ± 3.05) μmol/L, ORAC value was (2.59 ± 0.15) μmol TE/g, and the inhibition rate of β-carotene degradation was (67.29 ± 3.37)%. Duck lipids at lower concentrations could protect BSA, but at 6 mL/g increase the carbonyl content by (50.00 ± 3.21)%. The protection rate against DNA damage of duck lipids at 1 mg/mL was (43.27 ± 0.01)%. Conclusion: Duck lipids had good antioxidant activity.

Key words: duck?lipids, antioxidant activity, fatty acid, protein, DNA

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