葡萄籽提取物脂肪酶抑制活性筛选及抑制机理的研究

为了研究葡萄籽中对脂肪酶有抑制作用的活性成分,葡萄籽粉碎后用95%乙醇提取24h,提取液减压浓缩得乙醇浸膏,乙醇浸膏依次用石油醚、氯仿、乙酸乙酯、正丁醇萃取后减压浓缩并冷冻干燥得相应提取物.采用猪胰脂肪酶抑制剂活性筛选模型对各组分进行活性筛选.葡萄籽氯仿提取物、乙酸乙酯提取物、正丁醇提取物和水相提取物对脂肪酶抑制的IC50值分别为46.32、0.95、28.54、150.39mg/mL.初步探讨了葡萄籽乙酸乙酯提取物对胰脂肪酶的抑制机理:抑制剂与酶的活性部位作用,导致酶催化反应速率下降.通过实验测定了抑制常数Ki=0.94mg/mL.Dixon图和Lineweaver-Burk图的特征表明,该抑制剂对胰脂肪酶的抑制呈非竞争性抑制.     

葡萄籽提取物营养成分组成及其生物学功能研究进展

葡萄籽提取物由于具有较强的抗氧化活性,通常被用作一种营养保健品或膳食补充剂,可用于预防炎症、肿瘤、动脉粥样硬化等代谢疾病。文章综述了葡萄籽提取物中的营养成分组成和生物学功能,总结了葡萄籽提取物中的活性成分在抗氧化、抗炎症、抗肿瘤、抗菌和抗动脉粥样硬化方面取得的最新研究成果,讨论了葡萄籽提取物研究中的不足和未来的研究方向。     

双水相分离与超声提取耦合法从葡萄籽中提取抗氧化活性物质研究

利用丙醇-硫酸铵双水相体系与超声耦合法时葡萄籽中抗氧化活性物质进行提取分离.结果表明,该法可有效地从葡萄籽中提取抗氧化活性物质,提取物具有良好的抗氧化活性;提取物对光照核黄素超氧阴离子自由基和Fenton反应羟自由基的清除率分别为75.0%和92.0%,对卵磷脂脂质过氧化物的抑制率为74.5%.该法提取物的抗氧化活性高于乙醇、乙酸乙酯回流提取法提取物的抗氧化活性.该法操作简便、条件温和、环境友好.     

宁夏贺兰山东麓赤霞珠葡萄籽提取物抑菌活性的研究

采用微生物抑菌圈方法,测定了宁夏贺兰山东麓赤霞珠葡萄籽不同极性有机溶剂提取物的抑菌活性.结果表明,赤霞珠葡萄籽95％乙醇总提取物正丁醇萃取物对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的抑菌活性较强,表现出明显的广谱抗菌活性,石油醚萃取物对革兰氏阳性菌表现出明显抑菌效果,乙酸乙酯萃取物对3种细菌抑菌效果均较差.     

葡萄籽原花青素的制备及活性研究

选用多种有机溶剂,经过梯度分离,从葡萄籽中得到葡萄籽原花青素提取物,并采用邻苯三酚和DPPH方法研究提取物的清除自由基活性。实验结果表明：通过显色反应,可初步判断和溶剂提取物中含有黄酮类和多酚类物质,利用邻苯三酚和DPPH检测方法,证明各提取物具有清除超氧阴离子自由基和1,1--二苯基苦肼基的活性,其中乙酸乙酯提取物清除自由基的效果最好。     

葡萄籽提取物作为肉制品保鲜剂的研究进展

天然提取的食品保鲜剂越来越受到人们的关注,葡萄籽提取物含有大量多酚类物质,具有抗氧化和抗菌活性,能够降低肉制品中脂质氧化,抑制有害微生物的生长。文中主要介绍葡萄籽提取物的保鲜机理及其在肉制品保鲜中的应用。     

葡萄籽提取物抑菌活性及葡萄籽油化学成分对比研究

研究了葡萄籽提取物的抑菌活性,并测定了两种葡萄籽油的化学成分。以宁夏贺兰山东麓产区两种酿酒葡萄的葡萄籽为原料,通过微生物抑菌圈实验,测定了葡萄籽不同极性有机溶剂提取物、两种葡萄籽油对三种细菌的抑菌活性;同时,采用气相色谱联合质谱法(chromatography-mass spectrometry,GC-MS)测定了葡萄籽油的化学成分。结果表明,葡萄籽提取物的抑菌活性由强到弱排列如下:正丁醇萃取物(N-butanol part of 95% ethanol total extracts,TEN)>95%乙醇总浸提物(95% ethanol total extracts,TE)>石油醚萃取物(Petroleum ether part of 95% ethanol total extracts,TEP)>乙酸乙酯萃取物(Ethyl acetate part of 95% ethanol total extracts,TEE)>两种葡萄籽油(Oil-1、Oil-2);TEN样品在0.20 g/mL浓度时对金黄色葡萄球菌、大肠杆菌显示出强抑菌效果,对枯草芽孢杆菌也显示出较强抑菌效果。此外,两种酿酒葡萄的葡萄籽油化学成分种类相似,Oil-1、Oil-2中分别鉴定出11个和10个化合物,主要组成成分为脂肪酸和酯类,但各成分含量差异较大,Oil-1、Oil-2的亚油酸含量分别为55.36%、43.97%,除亚油酸外Oil-1中其余相同成分的含量均低于Oil-2。本实验提示葡萄籽正丁醇萃取物可以应用于食品的保鲜防腐,为葡萄籽的药用食用开发利用提供基础理论支持。     

葡萄籽提取物原花青素功能及其应用

葡萄籽提取物原花青素作为一种重要的抗氧化剂,已被应用到多种产品领域,体现出较高的经济和保健价值,受到人们的青睐.本文主要阐述了葡萄籽提取物原花青素的性质,功能及其应用.     

细胞培养实验发现葡萄籽提取物对结肠癌细胞生长有抑制效果

<正>近日,澳大利亚阿德莱德大学(University of Adelaide)教授戈登·霍华思(Dr.Gordon Howarth)研究发现,葡萄籽提取物能对抗结肠癌,并能在化疗过程中保护肠道。研究者艾米·谢亚博士(Dr.Amy Cheah)称,与化疗不同的是,葡萄籽似乎能选择性地对抗癌细胞,不会伤害到正常的细胞。口服葡萄籽提取物能减少化疗过程中小肠发炎和组织损伤的几率。在此之前,葡萄籽对结肠癌的治疗效果一直不为人知。艾米·谢亚博士说:"这是我们第一次发现葡萄籽可以增强化疗中对抗癌细胞的药物的药效。"研究小组将市面上可以购买得到的葡萄籽提取物作为实验对象。他们把葡萄籽提取物中的单     

葡萄籽多酚化合物抗氧化能力与抗癌细胞增殖活性的评价

目的:探讨葡萄鲜果及酿酒皮渣中葡萄籽提取物中的酚类化合物含量,抗氧化特性及对癌细胞增殖的抑制作用。方法:乙醇法提取葡萄籽中多酚化合物,分光光度计法测定三大酚类化合物参数(总酚、类黄酮类、黄烷-3-醇类)及3种抗氧化性能参数(DPPH及ABTS自由基清除能力,FRAP分析)。体外培养肝癌细胞HepG2,建立细胞模型,不同浓度的提取物作用于癌细胞后,采用四甲基偶氮唑盐比色法(MTT法)检测多酚提取物对癌细胞增殖的抑制作用。结果:不同样品葡萄籽所含酚类化合物、抗氧化性能、抗癌细胞增殖能力均不同,酿酒皮渣的葡萄籽中仍含有大量的多酚化合物,其中欧亚种赤霞珠鲜果及酿酒皮渣中葡萄籽所含酚类化合物、抗氧化能力及抗癌细胞增殖活性高于圆叶葡萄Noble鲜果及酿酒皮渣。结论:葡萄鲜果与酿酒皮渣中的葡萄籽多酚化合物具有抗氧化能力及抗癌细胞增殖活性。     

葡萄籽相关产品的研究与开发现状

以葡萄籽为原料生产的普通食品、保健食品和化妆品种类、剂型及其产品功能现状进行综述。普通食品有国标葡萄籽油、国标葡萄籽提取物食品添加剂以及葡萄籽粉、压片糖果等。保健食品有370多个,主要利用葡萄籽油、葡萄籽提取物等有效部位;主要剂型为胶囊剂、片剂以及口服液和粉剂;主要功能为抗氧化、祛黄褐斑、增强免疫力、辅助降三高等。葡萄籽粉、葡萄籽提取物、葡萄籽油均为准予备案的化妆品原料,已备案非特化妆品4900多个,几乎囊括所有化妆品类别。已有相关药品研究,但尚无相关药品批文。线上葡萄籽和葡萄籽粉售价与大米和面粉相当、油为其原料的5~10倍、提取物则为其原料的30多倍,相关的胶囊和片剂价格又进一步成倍增加,且销量远高于未装胶囊或压片的产品。显然,葡萄籽深加工产品有较大的开拓空间、利润空间和广阔的市场前景。     

葡萄种子提取物在食品保鲜中的机理及应用

葡萄种子提取物是一种由葡萄种子加工得到的具有生物活性成分的物质。它具有抑菌、抗氧化的特性,可以抑制有害微生物对食物的侵害,发挥保鲜剂的作用。本文综述了国内外应用葡萄种子提取物进行食品保鲜的研究现状,介绍了葡萄种子提取物作为食品保鲜剂的作用机理,同时展望了葡萄种子提取物在食品保鲜上的应用前景。     

葡萄籽提取物的质量评定

本文综合概述了葡萄籽提取物常规品质 ,有效成分含量 ,抗氧化性能的质量评定。并着重阐述了从多酚含量和抗氧化性能来评定葡萄籽提取物的质量     

葡萄籽油的脂肪酸组成、抗氧化活性及其在可食性口红中的应用

以葡萄籽为原料,采用索氏提取法提取葡萄籽油,对其脂肪酸组成及抗氧化活性进行分析,并考察其应用于可食性口红中的可行性。结果表明:葡萄籽油中主要不饱和脂肪酸含量高达76.26%,且以亚油酸(61.69%)为主;葡萄籽油的总抗氧化能力为0.735 mmo/L,羟自由基清除能力为56.49%,超氧自由基清除能力为57.60%;葡萄籽油与甜杏仁油比例为1∶1时,制备的可食性口红清爽、滋润,品质佳,稠度与延展性与市售口红无显著差异,说明葡萄籽油可用于口红产品中。     

USE OF NATURAL PLANT EXTRACTS IN BATTER COATING OF SHRIMP AND THEIR EFFECTS ON THE QUALITY OF SHRIMP DURING FROZEN STORAGE

Commercial extracts of garlic, tomato and grape seed were separately added into batter coating formulation. Quality changes of coated shrimps were investigated during frozen storage. Samples with added extracts had higher pH values than the control group. Higher total volatile basic nitrogen value was found in the sample with tomato extract compared with extract containing garlic and grape seed extracts. The lowest trimethylamine concentration was found in the sample containing garlic extract. Although the most effective extract in retarding oxidation was grape seed extract, garlic extract had protective effect against spoilage. The lowest scores for sensory appearance, odor and taste were found in samples with grape seed extract. It was concluded that use of plant extracts in the coating mixture affected the quality of shrimp during frozen storage. It was also found that the sample with garlic extract was the best product in terms of sensory characteristics.

PRACTICAL APPLICATIONS

Shrimp is a perishable product and it is important to extend its shelf life. Battered products have gained a grown consideration in the field of ready to eat seafood. Most of researches on batter-coated food products have focused on reducing the amount of fat absorbed during frying and improving rheological properties. There is no study on addition of antioxidative, antibacterial agents to coating mix. This is a new approach to improve the quality and shelf life.     

含葡萄籽提取物的保健中品维生素B1含量的测定

目的 比对维生素B1的2种检测方法, 探究当食品中含有还原性物质葡萄籽提取物时, 检测维生素B1的准确性。方法 采用GB/T 5009.197-2003、GB 5009.84-2016分别测定保健食品中盐酸硫铵素、维生素B1的含量。结果 当样品中含有还原性物质葡萄籽提取物时, GB/T 5009.197-2003方法与标签值相差不大, GB 5009.84-2016检测结果的标准度偏差为57.3%。为了避免葡萄籽提取物的干扰, 必须加大衍生剂铁氰化钾的用量, 来提高维生素B1检测的准确性, 改进后, 回收率能达到101.8%, 符合检测要求。结论 当样品无干扰时, 2种方法检测的结果一致。当样品有还原性物质葡萄籽提取物时, 必须加大衍生剂的用量避免干扰, 使检测结果更加准确。     

葡萄籽中原花青素的研究

葡萄籽原花青素是一种新型高校抗氧化剂.在食品、药品与化妆品等领域得到广泛应用,能够防治80多种因自由基引起的疾病,包括心脏病、癌症及关节炎等病症,对紫外线有较强的吸收.因资源丰富、疗效确切、副作用小等特点,其研究越来越受到人们的重视.     

Grape seed extract as antioxidant in cooked, cold stored turkey meat

Efficiency of four concentrations of grape seed extract (0.0, 0.4, 0.8, and 1.6 g/kg) in retarding oxidative rancidity was tested with cooked turkey breast meat. Development in lipid oxidation during 13 days of refrigerated storage was evaluated by means of thiobarbituric acid-reactive substances (TBARS) and volatile compound formation. Hexanal, pentanal, octanal, 2-octenal, 1-octen-3-ol, 2-octen-1-ol, and 1-penten-3-ol showed high correlations (r>0.95) with TBARS values and could, therefore, serve as markers for the oxidation process in the cooked turkey breast meat. Supplementation of grape seed extract prior to cooking significantly improved oxidative stability of minced turkey meat during heat treatment and storage. The ability of grape seed extract to prevent lipid oxidation was concentration-dependent. Vacuum-packaging considerably improved oxidative stability of meat regardless of the low concentration of grape seed extract used. It appears that grape seed extract could be very effective in inhibiting lipid oxidation of cooked turkey meat during chill-storage.     

葡萄籽和葡萄皮清除自由基作用的研究

用化学发光法研究了葡萄籽和葡萄皮水提物对活性氧超氧阴离子自由基和羟自由基的清除作用,分光光度法研究了它们对１,１－二工本 基－２－苦肼基自由基的清清除作用。     

Effects of Green Tea and Grape Seed and TBHQ on Physicochemical Properties of Baladi Goat Meats

The effect of natural extracts of green tea or commercial grape seed in combination with synthetic tert methyl-butylhydroquinone at different concentrations on lipid oxidation and the redness of goat meats stored at 5°C for 9 days was evaluated. Fresh boneless Baladi goat meats were ground and mixed at varying concentrations of green tea or grape seed extract alone or combined with tert methyl-butylhydroquinone. The color values of raw goat meat and the thiobarbituric acid-reactive substance values of raw and cooked goat meats were determined following 0, 3, 6, and 9 days of storage at 5°C. The antioxidant activity of the plant extracts and the tert methyl-butylhydroquinone ranged from 4.6–10.2 h induction time using an oxidative stability instrument. Thiobarbituric acid-reactive substance values ranged from 0.21 to 1.21 and 0.31 to 4.57 mg malondialdehyde/kg (goat meat) for the raw and cooked goat meats, respectively. Tert methyl-butylhydroquinone and plant extracts significantly decreased lipid oxidation of the goat meats, with a higher level of addition being more effective in minimizing lipid oxidation. Grape seed extract significantly increased the redness, while green tea extract decreased it; no effect of tert methyl-butylhydroquinone on the redness of goat meats was observed. This study has shown that inclusion of natural extracts of green tea and grape seed in goat meat could reduce lipid oxidation during its storage.