摘要
采用超临界CO2流体萃取技术提取黑胡椒挥发油(black pepper oil,BPO),应用气相色谱-质谱联用技术对BPO进行分析,采用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除法和还原能力法对BPO进行了体外抗氧化活性检验,并且采用酿酒酵母对BPO进行体内抗氧化活性检验。结果表明BPO主要成分为胡椒碱(40.2%),BPO对DPPH自由基的清除能力和还原能力略低于二丁基羟基甲苯和抗坏血酸。而且BPO不同程度地提高了CCl_4、H_2O_2和CdSO_4氧化应激胁迫下酵母细胞的存活率;较明显地降低了氧化应激胁迫下酵母细胞内氧化和膜脂质过氧化水平。实验结果还表明BPO抵抗脂质过氧化的机制很有可能与基因ctt1编码的过氧化氢酶有关。
Black pepper oleoresin（BPO） was extracted using supercritical CO_2 fluid extraction, and analyzed by gas chromatography-mass spectrometry（GC-MS）. The antioxidant activity of BPO was determined by 1,1-diphenyl-2-picrylhydrazyl（DPPH） free radical scavenging assay and reducing capacity assay. In addition, Saccharomyces cerevisiae was used to determine its antioxidant activity in vivo. The results indicated that the main constituent of BPO was piperine（40.2%） and its DPPH radical scavenging capacity and reducing power were a bit lower than those of butylated hydroxytoluene（BHT） and VC. BPO increased the survival rates of Saccharomyces cerevisiae under the stress of CCl_4, H_2O_2 and CdSO_4 to different extents, and significantly decreased the levels of cellular oxidation and lipid peroxidation under oxidative stress. Additionally, our results showed the catalase encoded by the ctt1 gene may be involved in the mechanism of action of BPO against lipid peroxidation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第23期51-56,共6页
Food Science
基金
国家自然科学基金面上项目(31571832
81172837)
天津市农产品加工新工艺及相关机理研究创新团队项目(TD12-5049)
关键词
黑胡椒挥发油
抗氧化
酿酒酵母
脂质过氧化
细胞内氧化
black pepper oleoresin
antioxidant
Saccharomyces cerevisiae
lipid peroxidation
cellular oxidation
