丹参提取物耐缺氧功能及营养化学研究

食品科学 ›› 2005, Vol. 26 ›› Issue (4): 232-235.

丹参提取物耐缺氧功能及营养化学研究

李磊, 戴金凤, 王小如, 黎先春

南京医科大学公共卫生学院营养与食品科学系；国家海洋局第一海洋研究所

出版日期:2005-04-15 发布日期:2011-09-19

Study on the Anti-hypoxia Activity and Nutrition Chemistry of Danshen Extract in Mice

LI Lei, DAI Jin-Feng, WANG Xiao-Ru, LI Xian-Chun

1.Department of Nutrition and Food Science, Nanjing Medical University; 2.First Institute of Oceanography, State Oceanic Administration

Online:2005-04-15 Published:2011-09-19

摘要/Abstract

摘要： 目的:探讨丹参提取物对小鼠耐常压缺氧功能及其功能营养化学基础。方法:用常压缺氧小鼠模型试验研究提取物耐缺氧活性,对提取物中功能成分和营养素进行测定和比较。结果:丹参提取物能显著延长小鼠耐常压缺氧的存活时间。提取物中含有丰富的耐缺氧功能因子和相关性营养成分,其中,醇提物中丹参酮IIA1.43%、隐丹参酮0.51%、丹参酮I0.1%、丹参素2.14%、原儿茶醛0.33%、多糖含量4.6%。每100g提取物中VC、VE和胡萝卜素的含量分别为0.722mg、25.9mg和0.47mg。结论:丹参提取物具有增强模型小鼠耐常压缺氧能力,其中耐缺氧功能因子和相关性营养素含量丰富。提示这些成分是其耐缺氧作用的物质基础。丹参提取物作为功能食品基料具有良好的应用基础。

关键词: 丹参, 提取物, 耐缺氧, 营养化学

Abstract: Objective:To study on the anti-hypoxia function and nutrition chemistry in Danshen extract. Method: To use mice to test on anti-hypoxia activity of danshen extract and the active components to be determined by HPLC combined with chemical standard materials. Nutritional elements were also assayed with different procedure according to their characteristics. The bioactive results were compared to functional and nutritional components. Results: It showed that the Danshen extract could prolong the serving time of testing rats. The functional and nutritional components of anti-hypoxia function were rich in the extract. 5 kinds of active components were separated as tanshinoneIIA1.43%, crytotanshinone 0.51%, tanshinoneI 0.1%, 3,4- Dihydroxyphenyllactic acid 2.14%, protocatechuic aldehyde 0.33%, polysaccharide 4.6% in alcohol extract. The contents of vitamin C, E and carotene were 0.722 mg, 25.9 mg and 0.47 mg, respectively. Conclusions: Danshen extract had the function role of anti-hypoxia based on the functional and nutritional factors. It could be used as health improving additives.

Key words: Danshen, extract, anti-oxygen, nutrition chemistry

李磊, 戴金凤, 王小如, 黎先春. 丹参提取物耐缺氧功能及营养化学研究[J]. 食品科学, 2005, 26(4): 232-235.

LI Lei, DAI Jin-Feng, WANG Xiao-Ru, LI Xian-Chun. Study on the Anti-hypoxia Activity and Nutrition Chemistry of Danshen Extract in Mice[J]. FOOD SCIENCE, 2005, 26(4): 232-235.

[1]	韩喻，扈莹莹，贺菁蕾，王辉，陈倩，秦立刚. 植物提取物对晚期糖基化终产物抑制机理的研究进展[J]. 食品科学, 2021, 42(9): 233-240.
[2]	王凤，肖楚翔，刘淑珍，王凤舞. 榴莲核黄酮的提取及其对秀丽隐杆线虫氧化和衰老的影响[J]. 食品科学, 2021, 42(9): 123-129.
[3]	郭刚军，胡小静，付镓榕，马尚玄，徐荣，黄克昌，彭志东，贺熙勇，邹建云. 澳洲坚果青皮不同极性溶剂分步提取物功能成分与抗氧化活性及其相关性分析[J]. 食品科学, 2021, 42(7): 74-82.
[4]	王存堂，高增明，姜辰昊，孔保华. 茶叶乙醇提取物对蜡质玉米淀粉回生性质的影响[J]. 食品科学, 2021, 42(6): 53-60.
[5]	刘旺景，李书仪，段嘉钰，丁赫，乔亚杰，刘玉蓉，吕可欣，郭艳丽，敖长金. 沙葱及其提取物对肉羊体脂4-烷基支链脂肪酸沉积与分布的影响[J]. 食品科学, 2021, 42(5): 61-67.
[6]	李伟，叶嘉宜，陈运娇，曹庸. 桉叶多酚提取物体内外抗氧化活性评价[J]. 食品科学, 2021, 42(5): 160-168.
[7]	赵磊，潘飞，林文轩，徐美利，鲍玺，陈艳麟，王成涛，连运河. 甜叶菊废渣提取物的主要成分分析及其抗氧化作用[J]. 食品科学, 2021, 42(2): 247-254.
[8]	刘小杰，娄行行，陈启和. 竹叶提取物和敲除转录因子DAL80对酿酒酵母精氨酸代谢的调控互作影响[J]. 食品科学, 2021, 42(16): 76-82.
[9]	吴颖，赖利先，张万刚. 产酸丙酸杆菌发酵甘油提取物对冷藏调理猪肉饼品质的影响[J]. 食品科学, 2021, 42(1): 228-234.
[10]	郝教敏，杨文平，靳明凯，赵芳芳，王凯，杨珍平，高志强. 黑麦多酚提取物对猪肉丸冷藏期间氧化稳定性和品质的影响[J]. 食品科学, 2020, 41(9): 175-181.
[11]	冯晴霞，闫宇宁，杨峄，周嘉宁，李乐斌，卢学春，安丽萍. 姬松茸多肽提取物对D-半乳糖致衰老模型小鼠的保护作用[J]. 食品科学, 2020, 41(7): 164-170.
[12]	张煊，徐玉，薛海，姜国川，闫晓慧，刘学军. 藤茶提取物对素肉丸冷藏期间脂质和蛋白质氧化的抗氧化活性影响[J]. 食品科学, 2020, 41(3): 212-217.
[13]	周亚军，李文龙，陈艳，王淑杰. 竹叶提取物对低硝西式熏煮火腿品质及亚硝酸盐的影响[J]. 食品科学, 2020, 41(24): 9-15.
[14]	张语杰，郭星月，窦高乐，艾有伟，王丽梅，王宏勋，侯温甫. 高品质草鱼调理制品工艺优化及保鲜技术[J]. 食品科学, 2020, 41(24): 223-232.
[15]	黄颖，谭书明，陈萍，陈小敏，宋长军. 蜂蜜多酚提取物对大鼠急性酒精性肝损伤的保护作用[J]. 食品科学, 2020, 41(21): 154-159.