游离态叶黄素和玉米黄素体外单线态氧淬灭率的比较研究

doi:10.7506/spkx1002-6630-201407016

食品科学

游离态叶黄素和玉米黄素体外单线态氧淬灭率的比较研究

翟艳丽，惠伯棣*，宫平，杨博媛

北京联合大学应用文理学院食品科学系，北京 100191

出版日期:2014-04-15 发布日期:2014-04-18

Comparative Study of Singlet-Oxygen Quenching Capacity between Free Lutein and Zeaxanthin in vitro

ZHAI Yan-li, HUI Bo-di*, GONG Ping, YANG Bo-yuan

Department of Food Science, College of Applied Arts and Science, Beijing Union University, Beijing 100191, China

Online:2014-04-15 Published:2014-04-18

摘要/Abstract

摘要：

为比较玉米黄素和叶黄素单体的体外淬灭单线态氧能力，本实验分别萃取万寿菊与枸杞中的叶黄素与玉米黄素酯，经皂化和纯化后得到游离的叶黄素与玉米黄素组分。使用C30-HPLC-PDA 分别对制备组分进行定性和定量分析。用次氯酸钠-双氧水反应产生单线态氧，使用微弱发光测量仪测定制备组分对单线态氧的淬灭率。结果显示：游离叶黄素和玉米黄素均能减少次氯酸钠-双氧水反应体系产生的单线态氧数量，导致最大光子计数值下降。二者淬灭单线态氧的能力相似，最小作用剂量均为0.005～0.05 g/L。

关键词: 玉米黄素, 叶黄素, 微弱发光分析, 单线态氧, 自由基, 淬灭

Abstract:

This study aimed to compare the abilities of free zeaxanthin and lutein to quench singlet oxygen in vitro. Luteinand zeaxanthin esters were extracted from marigold flowers and wolfberry fruits, respectively. After being saponified andpurified, free lutein and zeaxanthin fractions were obtained from the two extracts, respectively. The fractions were identifiedand quantified on C30-HPLC-PDA. A reaction between NaClO and H2O2 was then performed to produce singlet oxygen.The singlet oxygen quenching rates of free lutein and zeaxanthin fractions were determined, respectively, on an ultra-weakluminescience analyzer. Data from ultra-weak luminescience analysis suggested that both lutein and zeaxanthin fractionswere capable of reducing the amount of singlet oxygen produced and the maximum number of photons generated from thereaction. A minimum amount of 0.005－0.05 g/L that resulted in more than 50% reduction of maximum photon number wasobserved with both fractions and their abilities to quench singlet oxygen were similar.

Key words: zeaxanthin, lutein, ultra-weak luminescience analysis, singlet oxygen, free radical, quenching

翟艳丽，惠伯棣*，宫平，杨博媛. 游离态叶黄素和玉米黄素体外单线态氧淬灭率的比较研究[J]. 食品科学, doi: 10.7506/spkx1002-6630-201407016.

ZHAI Yan-li, HUI Bo-di*, GONG Ping, YANG Bo-yuan. Comparative Study of Singlet-Oxygen Quenching Capacity between Free Lutein and Zeaxanthin in vitro[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201407016.

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游离态叶黄素和玉米黄素体外单线态氧淬灭率的比较研究

Comparative Study of Singlet-Oxygen Quenching Capacity between Free Lutein and Zeaxanthin in vitro

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