通过检测小鼠体内羟自由基含量评价保健食品的抗氧化功能

食品科学 ›› 2008, Vol. 29 ›› Issue (1): 286-291.

通过检测小鼠体内羟自由基含量评价保健食品的抗氧化功能

文镜, 张西, 常平

北京联合大学生物活性物质与功能食品北京市重点实验室；北京联合大学生物活性物质与功能食品北京市重点实验室北京100083；北京100083；

出版日期:2008-01-15 发布日期:2011-07-28

Antioxidant Ability Evaluation of Functional Food by Detecting Hydroxyl Free Radical Level in Mice

WEN Jing, ZHANG Xi, CHANG Ping

Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100083, China

Online:2008-01-15 Published:2011-07-28

摘要/Abstract

摘要： 建立一种评价保健食品在体内抗氧化功能的检测方法。通过研究羟自由基捕获剂的给药方式、捕获时间、小鼠的敏感组织、组织样品的前处理方法及色谱分离检测条件,优化得到一种检测方法:即采用10月龄以上的老龄健康小鼠,设保健食品剂量组和对照组,每组10～15只,经口给予受试物50d后,尾静脉注射水杨酸钠捕获体内羟自由基,反应60min后处死动物,取肝组织经高效液相色谱仪和紫外检测器分离、检测由水杨酸捕获羟自由基后产生的2,3-二羟基苯甲酸或2,5-二羟基苯甲酸。采用方差分析对实验组及对照组的检测结果进行比较,由此判定该保健食品是否具有清除体内羟自由基的功能。通过口服VC的实验,证实了本方法的可行性。

关键词: 抗氧化保健食品, 功能评价方法, 羟自由基, 水杨酸捕获法

Abstract: An optimum detecting method in vivo was constructed for evaluating antioxidant ability of functional food. A proper condition was selected by investigating several factors as follows: given modes of hydroxyl radicals trapping agent(salicylic acid), measurement of trapping time period, sensitive drug responded tissue, extraction method of a variety tissue samples, and HPLC separation condition. The experiment was carried out in healthy mice age>10 months. The mice were divided randomly into 2 groups, 10～15 mice for each group. Fed one group with functional food, and the other as control. After 50 days of oral administration for functional food, salicylic acid was injected into the mice tail vein. 60 minutes later, animals were decapitated and liver was rapidly dissected. Hydroxyl free radical level was quantified by measuring the hydroxylation products. 2,3-and 2, 5-dihydroxybenzoic acids (DHBA)formed as a result of the reaction between· OH and salicylate. Then, DHBA and salicylate concentrations were determined using RP-HPLC with UV detection. Compared data from the 2 groups, to determine the antioxidant ability of the functional food. In addition, experiment of oral administration of vitamin C in mice proved the feasibility of this method.

Key words: antioxidant functional food, evaluation method for function food, hydroxyl radicals, salicylic acid trapping

文镜, 张西, 常平. 通过检测小鼠体内羟自由基含量评价保健食品的抗氧化功能[J]. 食品科学, 2008, 29(1): 286-291.

WEN Jing, ZHANG Xi, CHANG Ping. Antioxidant Ability Evaluation of Functional Food by Detecting Hydroxyl Free Radical Level in Mice[J]. FOOD SCIENCE, 2008, 29(1): 286-291.

[1]	祁雪儿，毛俊龙，姚慧，齐贺，武天昕，水珊珊，张宾. 蛋白质氧化对中华管鞭虾肌肉品质特性的影响[J]. 食品科学, 2021, 42(18): 15-21.
[2]	张雅丹，赵梦倩，杨煜佼，徐友志，王梓郡，王焱君，许迪雅，张琳，周彬彬,. 铁皮石斛多糖提取及对羟自由基诱导的SH-SY5Y细胞凋亡的抑制作用[J]. 食品科学, 2020, 41(14): 286-293.
[3]	邓小蓉，雷用东，卢士玲，刘娟，张建. 蛋白质氧化对高白鲑肌浆蛋白理化特性的影响[J]. 食品科学, 2019, 40(18): 22-27.
[4]	秦军委，雷用东，邱恒恒，郭欣，朱新荣，张建. 羟自由基氧化对高白鲑肌原纤维蛋白降解的影响[J]. 食品科学, 2019, 40(15): 31-36.
[5]	刘启顺，陈玮，巩凤芹，谭海东，尹恒. 硒化魔芋葡甘寡糖的合成及其抗氧化活性[J]. 食品科学, 2019, 40(13): 68-73.
[6]	景永帅，张瑞娟，吴兰芳，苏蕾，李超，张丹参. 北沙参多糖铁配合物的制备、结构特征及生物活性[J]. 食品科学, 2018, 39(24): 65-70.
[7]	张丽媛，陈如，田昊，何玲. 超微粉碎对苹果膳食纤维理化性质及羟自由基清除能力的影响[J]. 食品科学, 2018, 39(15): 139-144.
[8]	陈霞霞，杨文鸽，吕梁玉，胡小超，高喜乐. 羟自由基氧化体系对银鲳肌原纤维蛋白生化特性及其构象单元的影响[J]. 食品科学, 2016, 37(23): 123-128.
[9]	樊肇胜，程佳，王利军，李丹丹，秦莉，张艳玲*，董阿力德尔图，朝格图. 短瓣金莲花不同提取部位的抗氧化活性[J]. 食品科学, 2014, 35(17): 12-16.
[10]	胡位荣，孙茹，李昭露，江月玲，刘顺枝. 霸王花水溶性多糖提取工艺及其对羟自由基的清除作用[J]. 食品科学, 2013, 34(14): 104-107.
[11]	张靖媛1，吴?昊1，王凤舞1，张宏斌2，王成荣1,*. 南瓜酒抗氧化活性及其与VC、多酚和多糖含量的关系[J]. 食品科学, 2013, 34(1): 78-82.
[12]	娄依依，向铮，陈瑞峰，李丽丽，高红昌，李校堃. 温莪术不同溶剂提取物体外抗氧化活性评价[J]. 食品科学, 2012, 33(3): 39-43.
[13]	李?婷1,2，王彩云2，闫序东2，云战友2,*. 乳铁蛋白体外抗氧化性的研究[J]. 食品科学, 2012, 33(21): 111-113.
[14]	郭彩华，林丽，陈昭华，卢珍华，孙莉萍，余菁. 黑酱油类黑素的提取、光谱性质及功能[J]. 食品科学, 2012, 33(11): 89-93.
[15]	胡梦琳，杨甲甲，代涛，李晖*. 紫薯色素两种提取方法的比对研究[J]. 食品科学, 2011, 32(6 ): 247-249.