| 钟艳梅，郑清梅，王璐，曾宪录，曹丽芹.山苍子油抗炎抗癌活性及保鲜效果研究[J].广东农业科学,2014,41(16):100-105 |
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山苍子油抗炎抗癌活性及保鲜效果研究 |
| Study on the anti-inflammatory, anti-cancer activities and fresh-keeping effect of Litsea cubeba oil |
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| DOI： |
| 中文关键词: 山苍子油 抗炎 抗癌 保鲜 |
| 英文关键词: Litsea cubeba oil anti-inflammatory anti-cancer fresh-keeping |
| 基金项目:广东省优秀青年教师项目（Yq2013152）；广东省自然科学基金（S2013010013693） |
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| 中文摘要: |
| 以山苍子果实精油为材料，采用小鼠巨噬细胞Raw264.7和小鼠肝癌细胞Hepa1c1c7为模型，以一氧化氮抑制率为抗炎指标、醌还原酶活性为抗癌指标研究山苍子油及其硅胶柱层析分离产物的抗炎抗癌活性，并将山苍子油与VC、VE制成复合型保鲜剂涂膜到冷却猪肉表面进行肉类保鲜试验。结果表明，山苍子果实精油具有一定的抗炎抗癌活性，其一氧化氮抑制率≥50%的浓度为31.25~62.50μg/mL，诱导醌还原酶活性倍增的浓度为15.63~31.25μg/mL。3个层析物中即包括精油A、B、C，只有精油B同时具有抗炎抗癌活性，其浓度分别为25.00~50.00μg/mL与2.50~5.00μg/mL；而精油C仅表现抗癌活性袁其浓度为5.00~10.00μg/mL曰精油A在该浓度范围内未表现抗炎抗癌活性。同时，山苍子油对冷却猪肉具有较好的保鲜效果，复合保鲜剂最佳配比为山苍子油0.25%、VC0.20%、VE0.25%。上述研究将为山苍子油的开发应用提供理论依据。 |
| 英文摘要: |
| The indexes of nitrogen monoxide inhibition rate and quinone reductase activity of essential oil of Litsea cubeba fruit and the isolated products of silica gel column chromatography were used to investigate Litsea cubeba oil爷santi-inflammable activity and anti-cancer activity, respectively. Mouse macrophage cells (Raw264.7) and murine hepatoma cells (Hepa 1c1c7) were used to determine the inhibition of nitric oxide (NO) and quinine reductase (QR). In addition, acomposite preservative coating was prepared by incorporating the oil with vitamin C and vitamin E to investigate its Litsea cubeba oil爷s effect on the preservation of pork. Results indicated that essential oil of Litsea cubeba had good anti -inflammable and anti-cancer activities; the concentration of the oil possessing≥50% NO inhibition rate was between31.25~62.50 μg/mL, and the concentration that induced a double increase of quinone reductase activity was between 15.63~31.25 滋g/mL. Of the 3 isolates of chromatography, only essential oil B demonstrated both anti-inflammable and anti -cancer activities, at the concentrations of 25.00 ~50.00 滋g/mL and 2.50 ~5.00 μg/mL, respectively; whereas the essential oil C demonstrated only anti -cancer activity at the concentration of 5.00 ~10.00 μg/mL, but neither of the activities was found in essential oil A under the concentrations. Besides, essential oil of Litsea cubeba showed a good
fresh-keeping effect of the chilled pork, and the optimum proportion of the composite preservative was essential oil of Litsea cubeba 0.25%, VC 0.20% and VE 0.25%. The results provided a theory basis for the developing and application of Litsea cubeba oil. |
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