虹鳟鱼虾青素提取纯化及对运动小鼠组织抗氧化能力的影响

Study on Extraction and Purification Technology of Astaxanthin from Rainbow Trout and Its Influence on Tissue's Antioxidant Capacity of Mice

以虹鳟鱼为原料,研究虹鳟鱼虾青素的响应面提取工艺及其对运动小鼠组织抗氧化能力的影响。结果表明,虹鳟鱼虾青素提取溶剂乙酸乙酯与乙醇体积比为1︰2(m L/mL)。虹鳟鱼虾青素提取最佳工艺条件为木瓜蛋白酶用量为3.0%,液料比值为7.7(mL/mg),提取温度为45.4℃,提取时间为2.9 h。通过测定小鼠力竭运动后肝脏和骨骼肌丙二醛(MDA)含量和超氧化物歧化酶(SOD)活力,研究虹鳟鱼虾青素对运动小鼠组织抗氧化能力的影响。结果表明,虹鳟鱼虾青素能减少运动小鼠肝脏和骨骼肌MDA的生成,提高运动小鼠肝脏和骨骼肌的SOD活力。虹鳟鱼虾青素具有良好的组织抗氧化能力。

Using rainbow trout as row material, mainly discuss the extraction and purification technology of astaxanthin from rainbow trout and its influence on tissue＇s antioxidant capacity of mice. The optimum extraction solvent to extract astaxanthin from rainbow trout is ethyl acetate and ethanol for 1︰2（m L/m L）. The optimum extraction condition of astaxanthin from rainbow trout were determined, such as papain dosage for 3.0%, solution to material ratio for 7.7, extract temperature for 45.4 ℃, extract time for 2.9 h. The influence of astaxanthin from rainbow trout on tissue＇s antioxidant capacity of mice was tested by the contents of malondialdehyde（MDA） and superoxide dismutase（SOD） activity on liver and quadriceps. It showed that the contents of MDA on liver and quadriceps were decreased and superoxide dismutase activity of on liver and quadriceps of mice were improved. So astaxanthin from rainbow trout has a good ability to improve the tissue＇s antioxidant capacity.