地木耳粗脂肪抗氧化活性

生物技术通报 ›› 2013, Vol. 0 ›› Issue (12): 68-72.

地木耳粗脂肪抗氧化活性

刁毅^{1, 2} 杨足君¹

1.电子科技大学生命科学与技术学院，成都 610054
2.攀枝花学院生物与化学工程学院干热河谷特色生物资源开发四川省高等学校重点实验室，攀枝花 617000

收稿日期:2013-07-22 出版日期:2013-12-20 发布日期:2013-12-20
作者简介:刁毅，男，副教授，博士研究生，研究方向：植物抗病性；E-mail：diaoy163@163.com
基金资助:
攀枝花市科技局项目[2012CY-S-22（9）]

Antioxidant Effects of Crude Fats in Nostoc commune

Diao Yi^{1, 2}, Yang Zujun¹

1. School of life Science and Technology，University of Electronic Science and Technology of China，Chengdu 610054
2. College of Biological and Chemical Engineering，Sichuan Province Key Laboratory of characteristic Biological Resources of Dry and Hot River Valley， Panzhihua University，Panzhihua 617000

Received:2013-07-22 Published:2013-12-20 Online:2013-12-20

摘要/Abstract

摘要： 主要研究地木耳粗脂肪体外抗氧化活性，旨为地木耳综合应用提供一定的理论依据。用索氏提取法提取地木耳粗脂肪，用红外光谱法测定粗脂肪结构，用清除DPPH自由基法、清除超氧阴离子法、清除羟基自由基法测定地木耳粗脂肪体外抗氧化活性。结果表明，南部和名山地木耳粗脂肪含量高于蓬溪地木耳粗脂肪含量，含量分别达到（2.62±0.21）%和（2.58±0.17）%。南部、名山和蓬溪地木耳粗脂肪红外光谱峰形、位置相似，但峰强有差异。南部、名山、蓬溪地木耳粗脂肪对DPPH自由基、超氧阴离子、羟基自由基均具有较强的抗氧化活性，但比Vc抗氧化力低；随着粗脂肪浓度增加，抗氧化力增强；南部和名山地木耳粗脂肪抗氧化力强于蓬溪地木耳粗脂肪。

关键词: 地木耳, 粗脂肪, 抗氧化

Abstract: The antioxidant activities of crude fats from Nostoc commune Vauch. were studied in order to contribute to diverse nutritional and medicinal values of N. commune . Soxhlet extraction method was used to extract crude fats from N. commune , the chemical compositions and configuration of crude fats were studied by FT-IR spectroscopy, and the antioxidant activities of crude fats were investigated by scavenging DPPH free radical, scavenging superoxide radical and scavenging hydroxyl free radical. As a result, contents of crude fats in N. commune from Nanbu and Mingshan were (2.62±0.21) % and (2.58±0.17) %, respectively, both of which were higher than from Pengxi. The structures and positions of main characteristic peaks were similar in crude fats of three samples, but the strengths of the peaks were different. Crude fats of N. commune from Nanbu and Mingshan could scavenge DPPH free radical, superoxide radical and hydroxyl free radical better than from Pengxi, but their antioxidant properties were lower than that of Vc. And their antioxidant abilities increased with the increase of concentrations of crude fats. The antioxidant abilities of crude fats were stronger in N. commune from Nanbu and Mingshan than from Pengxi.

Key words: Nostoc commune vauch., Crude fats, Antioxidant

刁毅, 杨足君. 地木耳粗脂肪抗氧化活性[J]. 生物技术通报, 2013, 0(12): 68-72.

Diao Yi, Yang Zujun. Antioxidant Effects of Crude Fats in Nostoc commune[J]. Biotechnology Bulletin, 2013, 0(12): 68-72.

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