| 朱丽云,张小东.杨梅核仁油的成分、抗氧化活性及其降血脂功能分析[J].中国南方果树,2018,47(2): |
| 杨梅核仁油的成分、抗氧化活性及其降血脂功能分析 |
| Fatty acid composition, Antioxidant and Blood lipid lowering activity of Bayberry (Myrica rubra) kernel Oil in Mice |
| 投稿时间：2017-08-03 修订日期：2017-10-25 |
| DOI： |
| 中文关键词: 杨梅核仁油 抗氧化 降血脂 不饱和脂肪酸 |
| 英文关键词:Bayberry (Myrica rubra), kernel oil antioxidant capacity blood lipid lowering unsaturated fatty acid |
| 基金项目:国家自然科学基金项目（面上项目，重点项目，重大项目） |
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| 摘要点击次数: 1996 |
| 全文下载次数: 2292 |
| 中文摘要: |
| 为开发和利用杨梅核仁资源，对杨梅核仁油的理化特性和脂肪酸组成，以及抗氧化和降血脂等功能进行了研究。结果表明，杨梅核仁油主要含不饱和脂肪酸，其中油酸和亚油酸含量分别为48.18%和35.99%，占脂肪酸总量的84%以上。酸价为0.39mg KOH /g，过氧化值为0.025mmol/kg，符合优质食用油标准；杨梅核仁油的抗氧化能力随着核仁油浓度的增加而增加，对DPPH自由基清除的IC50为10.089mg/mL，具有较好的抗氧化活性；杨梅核仁油以高剂量（5g/kg.bw）灌胃处理6周后小鼠的甘油三酯（TG）和总胆固醇（TC）分别为1.04 mmol/L和2.75mmol/L，较模型组显著降低（P＜0.05），低密度脂蛋白胆固醇（LDL-C）也有所下降，而高密度脂蛋白胆固醇（HDL-C）显著升高（P＜0.05），表现出较好的血脂水平控制效果。 |
| 英文摘要: |
| This study was to investigate fatty acid composition, antioxidant and blood lipid lowering potentials of bayberry kernel oil (BKO). BKO contains approximately 84% unsaturated fatty acids ( FA), among them, oleic acid and linoleic acid were the abundant unsaturated FA, and their concentrations reaches 48.18% and 35.99% respectively. The acid value and peroxide value of BKO were 0.391mg KOH/g and 0.025mmol/kg, respectively; The ferric reducing antioxidant power(FRAP) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH)values of BKO were positively correlated with BKO concentration. Particularly The IC50 value for DPPH radical scavenging was 10.09mg/mL. In vivo, Ten mice were fed with control diet and control diet containing BKO with (5g/kg.bw) for 6 weeks. The mice with administration of significantly lowered the the plasma levels of total cholesterol (TC, 2.75mmol/L), triglycerides (TG, 1.04 mmol/L ), and low-density lipoprotein cholesterol (LDL-C, 2.01mmol/L) decreased after oral administration of BKO ( 5g/kg.bw), while increasing the plasma level of high-density lipoprotein cholesterol (HDL-C), than those of the model control group ( TC, 3.57mmol/L; TG, 1.89mmol/L, respectively) (P<0.05), Unsaturated FA-rich BKO has a good potential for use as food ingredients with high antioxidant and blood lipid-lowering capacities. |
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