螺旋藻产品活性物质检测与免疫功能研究

Bioactive compounds in spirulina products and their immunological functions

目的检测国内市场19种有代表性螺旋藻产品的理化指标及活性物质含量,比较研究活性物质含量不同的2种螺旋藻产品的免疫功能,研究活性物质含量之间的相关性,确定评价活性物质含量的主要技术指标,为提高螺旋藻产品检测技术和制定相关产品质量标准提供科学依据。方法总蛋白质含量测定采用凯氏定氮法,γ-亚麻酸、二十碳五烯酸(EPA)、二十二碳六烯酸(DHA)采用气相色谱法,类胡萝卜素、藻蓝蛋白、别藻蓝蛋白、藻红蛋白、叶绿素a、叶绿素b、β-胡萝卜素、螺旋藻多糖、超氧化物歧化酶(SOD)采用比色分析法,免疫性能检验采用小鼠动物实验,相关性分析采用SPSS 13.0统计分析软件。结果受检样品营养物质及活性物质含量为:总蛋白质47.0%～67.3%,类胡萝卜素4.98～24.81 g/kg,藻蓝蛋白3.89%～9.23%、别藻蓝蛋白2.03%～5.47%、藻红蛋白0.63%～1.51%,γ-亚麻酸694.3～1 860.0 mg/100 g、EPA 9.49～55.73 mg/100 g、DHA 0～19.81 mg/100 g,叶绿素a 705.37～1 235.67 mg/100 g、叶绿素b 26.31～190.46 mg/100 g,β-胡萝卜素1.52～5.62 g/kg,螺旋藻多糖9.1%～20.2%,SOD酶活性629～3 086 U/g。类胡萝卜素与藻蓝蛋白、γ-亚麻酸、DHA、叶绿素a、β-胡萝卜素以及SOD显著正相关,藻蓝蛋白与别藻蓝蛋白、藻红蛋白、γ-亚麻酸、叶绿素a、β-胡萝卜素以及SOD显著正相关,螺旋藻多糖与总蛋白质、藻蓝蛋白和叶绿素显著负相关。活性物质含量较高的8号样品在抑菌效果、对小鼠腹腔巨噬细胞、血清溶菌酶活力、血清球蛋白含量的促进作用等方面显著强于活性物质含量较低的13号样品。结论活性物质是螺旋藻产品免疫功能的基础,所检测国内市场有代表性的螺旋藻产品都含有活性物质,但含量差异较大,达到2～5倍。类胡萝卜素、藻蓝蛋白、螺旋藻多糖和γ-亚麻酸4项技术指标能够比较完全地反映螺旋藻产品的活性物质含量。我国目前使用的GB/T 16919—1997《食用螺旋藻粉》缺少活性物质技术指标,评判螺旋藻保健食品有困难,建议修订时添加活性物质技术指标。

Objective To test the physical and chemical characteristics and the content of bioactive compounds of representative spirulina products in domestic markets.To compare the immune properties of two spirulina products with different amount of bioactive compounds.To test the correlations among bioactive compounds of spirulina products.To develope technical indicators for evaluating bioactive compounds.To provide scientific basis for improving detection technology and establishing quality standards.Methods Total protein content was determined by Kjeldahl method;γ-linolenic acid,eicosapentaenoic acid（EPA） and docosahexaenoic acid（DHA） was determined with gas chromatography;carotenoids,phycocyanin,allophycocyanin,phycoerythrin,chlorophyll a,chlorophyll b,β-carotene,spirulina polysaccharides,and superoxide dismutase（SOD） was determined by colorimetric analysis;immune performance was tested in mice.Correlation analysis was conducted with SPSS 13.0 statistical analysis software.Results The content of ntrients and bioactive compounds were as follows： total protein 47.0%-67.3%,carotenoid 4.98-24.81 g /kg,phycocyanin 3.89%-9.23%,allophycocyanin 2.03%-5.47%,phycoerythrin 0.63%-1.51%,γ-linolenic acid 694.3-1 860.0 mg /100 g,EPA 9.49-55.73 mg /100 g,DHA 0-19.81 mg /100 g,chlorophyll a 705.37-1 235.67 mg /100 g,chlorophyll b 26.31-190.46 mg /100 g,β-carotene 1.52-5.62 g /kg,spirulina polysaccharide9.1%-20.2%,SOD 629-3 086 U /g.There is a significantly positive correlation of carotenoids with phycocyanin,γ-linolenic acid,DHA,chlorophyll a,β-carotene and SOD;a significantly positive correlation of phycocyanin with allophycocyanin,phycoerythrin,γ-linolenic acid,chlorophyll a,β-carotene and SOD;and a significantly negative correlation of spirulina polysaccharide with total protein,phycocyanin and chlorophyll a.The immune properties including antibacterial effect,peritoneal macrophages,serum lysozyme activity and serum globulin levels in the sample No.8 with more bioactive compounds was significantly stronger than that in the sample No.13.Conclusion Bioactive compounds in spirulina products,which were the basis for immune function,were found in all representative Spirulina products inspected in domestic markets,and the difference of their contents was up to 2-5 times.Carotenoids,phycocyanin,spirulina polysaccharides and γ-linolenic acid are good technical indicators reflecting the bioactive properties of Spirulina products.The national standard GB / T 16919—1997 Food gade spirulina powder is difficult to evaluate the function of health food containing spirulina,because the current standard is lack of technical specifications for bioactive compounds.It is suggested to add technical specifications for bioactive compounds while amending the standard.