食品工业科技2017，Vol.38Issue(22)：71-75,5.DOI:10.13386/j.issn1002-0306.2017.22.015
丁香不同极性部位抑制低密度脂蛋白脂质氧化修饰的研究
Inhibitory effect of different fractions from clove on lipid oxidative modification in low density lipoprotein
摘要
Abstract
To study the inhibitory effect of clove on lipid oxidative modification in LDL.The inhibition of conjugated diene(CD) generated,total cholesterol degradation,and lipofuscin generated were determined by bioassay-guided in the course of minimally oxidation and complete oxidation of LDL The results showed that the formation of CD and degradation of total cholesterol were significantly inhibited in the different polar parts of clove(p ＜0.05)during mild oxidation of LDL.The order of inhibitory effect was as follows:n-hexane fraction ＞ ethyl acetate fraction ＞ n-butanol fraction ＞ water fraction.The formation of conjugated diene (CD),degradation of total cholesterol and formation of lipofuscin were significantly inhibited in the different polar parts of clove(p ＜0.05)during complete oxidation of LDL.The order of inhibition was the same as above.The difference contents of the total polyphenols and total flavonoids results in the difference of the inhibitory effect of the different polar fractions on LDL lipid oxidation.This study provided a reference for the further research and development of functional food that clove inhibits LDL from oxidation.关键词
丁香/生物活性追踪法/低密度脂蛋白/氧化修饰/不同极性部位Key words
clove/bioassay-guided/low density lipoprotein (LDL)/oxidative modification/different polar fraction分类
轻工纺织引用本文复制引用
刘龙秀,江慎华,张小霞,曲文娟,李佳臻,谢丽琴,郝澍,金洪光,沈勇根,张良慧..丁香不同极性部位抑制低密度脂蛋白脂质氧化修饰的研究[J].食品工业科技,2017,38(22):71-75,5.基金项目
国家自然科学基金(31360371,31560308,31301423,31660104) （31360371,31560308,31301423,31660104）
江西省科技支撑计划(20171BBF60049,20151BBF60026) （20171BBF60049,20151BBF60026）
江西省教育厅项目(GJJ161081) （GJJ161081）
江苏省农产品物理加工重点实验室开放课题(JAP2010-5) （JAP2010-5）
江西省天然产物与功能食品重点实验室开放基金 （）
九江学院人才启动基金 （）
九江学院教改课题(2015-04). （2015-04）
