文献类型：期刊文献

中文题名：余甘子核仁油的体外抗氧化活性及其作用机理

英文题名：Antioxidant Activity and Mechanism in Vitro of Phyllanthus emblica L. Seed Oil

作者：葛双双[1] 张雯雯[1] 李坤[1] 徐涓[1] 刘兰香[1] 郑华[1] 张弘[1]

第一作者：葛双双

通信作者：Zhang, Hong|[a00050201897da7fe7284]张弘;

机构：[1]中国林业科学研究院资源昆虫研究所,国家林业局特色森林资源工程技术研究中心,云南昆明650224

年份：2017

卷号：38

期号：15

起止页码：127-134

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;EI(收录号：20173704160853);Scopus;北大核心:【北大核心2014】；CSCD:【CSCD_E2017_2018】；

基金：中央级公益性科研院所基本科研业务费专项(RIRICAF2015003M);“十三五”国家重点研发计划重点专项(2016YFD0600806)

语种：中文

中文关键词：余甘子核仁油;体外抗氧化能力;多不饱和脂肪酸;α-亚麻酸;抗氧化作用机理

外文关键词：Phyllanthus emblica L. seed oil; antioxidant activity in vitro; polyunsaturated fatty acids; α-linolenic acid;antioxidant mechanism

分类号：TS201.2;TS225.1

摘要：本研究旨在研究余甘子核仁油的体外抗氧化作用,并探索多不饱串联和脂肪酸的抗氧化机理。以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazl,DPPH)自由基与2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基(2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphoate)radical,ABTS+·)为实验对象,通过余甘子核仁油对2种自由基的清除作用,评估其体外抗氧化能力。结果表明:余甘子核仁油对DPPH自由基清除作用的半抑制浓度(half maximal inhibitory concentration,IC50)为5.08 mg/m L,最大清除率为95.91%;对ABTS+·清除作用的IC50为9.84 mg/m L,最大清除率为98.58%。α-亚麻酸的清除自由基实验表明,余甘子核仁油中起抗氧化作用的主要物质为α-亚麻酸等多不饱和脂肪酸。通过抗氧化前后混合脂肪酸的紫外光谱扫描、红外光谱吸收,检测到了氧化后混合脂肪酸中共轭脂肪酸和羟基脂肪酸的生成,并在DPPH自由基过量条件下,利用气相色谱-质谱联用仪检测到了单羟基脂肪酸的存在,从而证明多不饱和脂肪酸清除自由基反应机理基至少包括多不饱和脂肪酸的共轭化、单分子加成、碳碳双键α-H氧化及环氧化。
The purpose of this study was to reveal the antioxidant activity in vitro of Phyllanthus emblica L.seed oil and to explore the role of the polyunsaturated fatty acids presented in the seed oil in its antioxidant mechanism.1,1-diphenyl-2-picrylhydrazl(DPPH)radical and2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphoate)radical(ABTS+·)scavenging assays were employed to evaluate the antioxidant activity.The results indicated that the scavenging capacity of Phyllanthus emblica L.seed oil against DPPH radical and ABTS+·were95.91%and98.58%,with half maximal inhibitory concentration(IC50)of5.08and9.84mg/mL respectively.The main antioxidants in Phyllanthus emblica L.seed oil were polyunsaturated fatty acids includingα-linolenic acid.Conjugated fatty acid and hydroxyl fatty acid were detected in mixed fatty acids after oxidation characterized by ultraviolet(UV)spectroscopy and Fourier transform infrared spectroscopy(FT-IR).Moreover,monohydroxyl fatty acid was detected by gas chromatography-mass spectrometry(GC-MS)under the condition of excessive DPPH radical.All the above data indicated that the free radicals scavenging mechanism of polyunsaturated fatty acids included polyunsaturated fatty acid conjugation,singlemolecule addition,α-H oxidation of C=C double bond and epoxidation reaction at least.