西双版纳12种食用香料植物精油抑制炎症因子NO活性研究

被引：14

作者：

张宗燚 ^{[1
,2
]}

张萍 ^{[1
]}

许又凯 ^{[1
]}

机构：

[1] 中国科学院西双版纳热带植物园热带植物资源重点实验室

[2] 中国科学院大学

来源：

食品工业科技 | 2019年 / 40卷 / 04期

关键词：

芳香可食用植物; 精油; 抗炎活性; 马来树胡椒; 水香薷;

D O I：

10.13386/j.issn1002-0306.2019.04.007

中图分类号：

TS264.3 [食用香料、香精];

学科分类号：

100403 [营养与食品卫生学];

摘要：

为了进一步寻找新型高效抗炎药物,本实验选取西双版纳地区12种香料植物,采用水蒸汽蒸馏法提取精油,以脂多糖（Lipopolysaccharides,LPS）刺激RAW264.7细胞,用MTS试剂盒评估细胞活力、Griess试剂盒评估NO产生水平。通过GC-MS联用技术对具有显著抑制作用的精油进行成分分析。结果表明:蒜香藤精油在浓度为0.004%及0.005%时对细胞活力有显著的抑制作用,马来树胡椒精油在浓度为0.005%时,对细胞活力有显著的抑制作用,其他精油在0.001%0.005%浓度范围内对细胞活力无显著影响或有一定的促进作用;马来树胡椒、锡兰肉桂、清香木、毛叶丁香罗勒、蒜香藤和水香薷具有显著（p <0.0001）的抑制NO产生作用,且其抑制炎症因子NO活性结果由强至弱为:马来树胡椒>水香薷>锡兰肉桂>清香木>蒜香藤>毛叶丁香罗勒,其中马来树胡椒抑制NO率最强为43.68%,除毛叶丁香罗勒精油外,其余抑制活性均优于阳性对照地塞米松;通过GC-MS对六种精油成分进行分析发现,精油成分以烯烃为主。六种精油抑制炎症因子NO产生作用虽然存在差异,但作为一种新型天然抑制炎症NO的材料在药用及功能食品等方面具有较大的潜力。

引用

页码：43 / 50

页数：8

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