食品与发酵工业 >

2021 , Vol. 47 >Issue 9: 8 - 15

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025922

研究报告

虾青素和β-胡萝卜素的抗氧化活性及其协同作用研究

  • 张涛 ,
  • 邓思 ,
  • 陈艳红 ,
  • 杜希萍
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  • 1(集美大学 食品与生物工程学院,福建 厦门,361021)
    2(福建省食品微生物与酶工程重点实验室,福建 厦门,361021)
    3(厦门市食品与生物工程技术研究中心,福建 厦门,361021)
    4(厦门南方海洋研究中心海藻资源化利用与深加工重点实验室,福建 厦门,361021)
硕士研究生(陈艳红实验师为通讯作者,E-mail:yanhongchen@jmu.edu.cn)

收稿日期: 2020-10-19

  修回日期: 2020-11-09

  网络出版日期: 2021-06-03

基金资助

国家自然科学基金项目(31501448);福建省科技厅重点项目(2018N019)

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Antioxidant activity and synergistic effect of astaxanthin and β-carotene

  • ZHANG Tao ,
  • DENG Si ,
  • CHEN Yanhong ,
  • DU Xiping
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  • 1(College of Food and Biological Engineering,Jimei University,Xiamen,361021,China)
    2(Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen,361021,China)
    3(Research Center of Food Biotechnology of Xiamen City,Xiamen,361021,China)
    4(Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Southern Ocean Technology Center of China,Xiamen,361021,China)

Received date: 2020-10-19

  Revised date: 2020-11-09

  Online published: 2021-06-03

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摘要

基于1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2′-联氮-双-3-乙基苯并噻唑啉-6-磺酸(2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)自由基清除率、·OH清除率,铁离子还原能力、抗油脂过氧化能力和氧自由基吸收能力(oxygen-radical absorbance capacity,ORAC)法研究虾青素和β-胡萝卜素的抗氧化能力;进一步以DPPH自由基、ABTS阳离子自由基、·OH清除率为指标评价两者联合作用的抗氧化能力。结果表明,虾青素和β-胡萝卜素在6种抗氧化实验中均具有抗氧化作用,且虾青素的抗氧化作用强于β-胡萝卜素。其中,虾青素对DPPH自由基、ABTS阳离子自由基和·OH的半最大效应浓度(EC50)值分别为(29.95±3.01)、(61.21±4.17)、(26.12±5.14)μg/mL。虾青素与β-胡萝卜素组合对DPPH自由基、ABTS阳离子自由基和·OH清除率具有协同作用,高浓度的虾青素与β-胡萝卜素的组合不利于两者产生抗氧化协同作用。虾青素、β-胡萝卜素从法夫酵母提取物中鉴定得出但结构相似很难分离,探究两者之间的相互作用,为应用法夫酵母开发高效的抗氧化剂提供了理论依据。

关键词： 虾青素; β-胡萝卜素; 抗氧化; 抗氧化剂; 协同作用

本文引用格式

张涛 , 邓思 , 陈艳红 , 杜希萍 . 虾青素和β-胡萝卜素的抗氧化活性及其协同作用研究[J]. 食品与发酵工业, 2021 , 47(9) : 8 -15 . DOI: 10.13995/j.cnki.11-1802/ts.025922

Abstract

Based on the analysis of 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical (ABTS), hydroxyl free radical (·OH) clearance, iron ion reduction ability, anti-oil peroxidation ability and oxygen-radical absorbance capacity (ORAC), the antioxidation abilities of astaxanthin and β-carotene were studied. In addition, DPPH, ABTS, ·OH clearance were used as indexes to evaluate the antioxidation abilities of the synergistic effect of astaxanthin and β-carotene. The results showed that astaxanthin and β-carotene had antioxidant activities in the six antioxidant experiments, and the antioxidant activities of astaxanthin were stronger than that of β-carotene. The concentration for 50% of maximal effect (EC50) values of astaxanthin on DPPH, ABTS and ·OH radicals were (29.95 ± 3.01), (61.21 ± 4.17) and (26.12 ± 5.14) μg/mL, respectively. The combination of astaxanthin and β-carotene demonstrated synergy on DPPH·, ABTS+·, ·OH radical scavenging capacities, however, a high concentration of astaxanthin combined with β-carotene was not conducive to the production of radical scavenging capacity synergy. The study provides a theoretical basis for the development of efficient antioxidants from P. rhodozyma.

Key words： astaxanthin; β-carotene; antioxidant activity; antioxidants; synergistic effect

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