锯叶棕浆果油体外抗脂质过氧化效果研究

Study on Anti-lipid Peroxidation Effect of Saw Palmetto Fruit Oil

以超临界萃取得到的锯叶棕果油为研究材料,采用卵磷脂脂质过氧化体系研究锯叶棕果油的抗脂质过氧化能力,并对反应体系进行了优化。试验结果表明,在卵磷脂浓度5mmol/L、硫酸亚铁浓度20mmol/L、水浴时间15min的试验条件下,锯叶棕果油能够明显的抑制蛋黄卵磷脂的过氧化进程,且低浓度的抑制效果高于高浓度的,当果油浓度为1.0mg/mL时,过氧化抑制率为73.92%。为锯叶棕进一步的开发利用提供了理论依据。

The fruit oil of saw palmetto extracted by supercritical carbon dioxide was used as study material. The anti-lipid peroxidation ability of saw palmetto fruit oil was studied by using lecithin lipid peroxidation system,and the system was optimized. The test results indicated that saw palmetto fruit oil showed significant inhibition of lipid peroxidation under the experimental conditions of lecithin concentration 5 mmol/L,ferrous sulfate concentration 20 mmol/L and water bath time 15 min. The low concentration of fruit oil performed better than high concentration of fruit oil. The inhibition rate of lipid peroxidation reached 73.92 % when the concentration of fruit oil was 1.0 mg/mL. The results provide a theoretical basis for the further development and utilization of saw palmetto.