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食品与发酵工业  2020, Vol. 46 Issue (24): 31-36    DOI: 10.13995/j.cnki.11-1802/ts.024718
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
复合核桃油的体外抗氧化活性
李清清1, 余旭亚1, 耿树香2, 马婷2, 宁德鲁2, 韩本勇*
1(昆明理工大学 生命科学与技术学院,云南 昆明,650500)
2(云南省林业和草原科学院,云南 昆明,650204)
The detection of antioxidant activity of blend walnut oil in vitro
LI Qingqing1, YU Xuya1, GENG Shuxiang2, MA Ting2, NING Delu2, HAN Benyong1*
1(Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China)
2(Yunnan Academy of Forestry and Grassland, Kunming 650204, China)
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摘要 该研究以复合核桃油(添加质量分数20%美藤果油的核桃油)为对象,采用体外抗氧化实验,探究其抗氧化活性。测定了不同质量浓度的复合核桃油对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、羟自由基(·OH)、超氧阴离子自由基(O-2·)清除能力、还原能力以及Fe2+螯合能力。以特丁基对苯二酚(tert-butyl hydroquinone,TBHQ)为阳性对照,评价复合核桃油的体外抗氧化活性。结果表明,核桃油对DPPH自由基、·OH、O-2·的清除能力都随其质量浓度的增加而升高,还原能力和Fe2+鳌合能力也与核桃油的质量浓度成正比,此外添加20%美藤果油的核桃油对DPPH自由基、·OH、O-2·的清除能力和还原能力均强于核桃油,对DPPH自由基、·OH、O-2·的半抑制质量浓度(IC50)分别为2.72、0.8、0.9 mg/mL,略低于TBHQ;Fe2+鳌合能力方面表现为复合核桃油>核桃油>TBHQ,这表明了添加20%美藤果油后,核桃油的体外抗氧化活性得到了一定的提升。
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李清清
余旭亚
耿树香
马婷
宁德鲁
韩本勇
关键词:  核桃油  美藤果油  抗氧化活性  自由基  还原能力    
Abstract: In order to investigate antioxidant activity of blend walnut oil (walnut oil added with 20% sacha inchi oil) in vitro, the antioxidant activity of blend walnut oil was evaluated by DPPH radical, hydroxyl radical(·OH), superoxide anion radical(O-2·) scavenging ability assays, reducing capacity assay and capacity of chelating Fe2+ with tert-butyl hydroquinone (TBHQ) as positive control. The results indicated that the scavenging capacity of walnut oil on DPPH radical, ·OH and O-2·increased with the increase of walnut oil mass concentration. And the reduction capacity and Fe2+ chelating capacity were also proportional to the mass concentration of walnut oil. In addition, walnut oil added with 20% sacha inchi oil had stronger scavenging ability on DPPH radical, ·OH and O-2· and the reduction capacity than walnut oil. And the half-maximum inhibitory concentration (IC50) for DPPH,·OH and O-2· of it was 2.72, 0.8, and 0.9 mg/mL, respectively, which slightly lower than that of TBHQ. Fe2+ chelating capacity were shown as blend walnut oil > walnut oil>TBHQ, which indicated that the antioxidant activity of walnut oil in vitro was improved by adding 20% sacha inchi oil.
Key words:  walnut oil    sacha inchi oil    antioxidant activity    free radical    reduction capacity
收稿日期:  2020-06-11      修回日期:  2020-07-05           出版日期:  2020-12-25      发布日期:  2021-01-13      期的出版日期:  2020-12-25
基金资助: 国家自然科学基金(21766012);云南省重大科技专项计划(2018ZG003)
作者简介:  硕士研究生(韩本勇副教授为通讯作者,E-mail:xmcx668@126.com)
引用本文:    
李清清,余旭亚,耿树香,等. 复合核桃油的体外抗氧化活性[J]. 食品与发酵工业, 2020, 46(24): 31-36.
LI Qingqing,YU Xuya,GENG Shuxiang,et al. The detection of antioxidant activity of blend walnut oil in vitro[J]. Food and Fermentation Industries, 2020, 46(24): 31-36.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024718  或          http://sf1970.cnif.cn/CN/Y2020/V46/I24/31
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