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[目的]观察金针菇发酵液的降低血脂及抗氧化作用.[方法]建立高脂血症小鼠模型,观察金针菇发酵液对血脂水平、超氧化物歧化酶(SOD)活性及丙二醛(MDA)含量的影响.利用比色法测定金针菇发酵液的总抗氧化能力及对羟自由基和二苯基苦味酰基苯肼(DPPH)的清除能力.[结果]金针菇发酵液明显降低高脂血症小鼠血清总三酰甘油和总胆固醇含量,提高血清SOD活性,金针菇发酵液中、大剂量组MDA含量显著降低.金针菇发酵液的总抗氧化能力与质量浓度呈正相关,并具有清除羟自由基和DPPH自由基的能力.[结论]金针菇发酵液具有降低血脂的作用,其机制可能与抗氧化作用有关.
[Objective] To observe the effect of Flammulina velutipes broth on reducing blood lipid and anti-oxidation. [Methods] To establish a model of hyperlipidemia mice and observe the effect of Flammulina velutipes fermentation broth on blood lipid level, superoxide dismutase (SOD) ) Of the Flammulina velutipes fermentation broth was determined by colorimetric method. The total antioxidant capacity and scavenging capacity of hydroxyl free radicals and diphenyl picric acid phenylhydrazine (DPPH) were determined by colorimetric method. [Result] Flammulina velutipes fermentation broth significantly reduced hyperlipidemia The content of total triglyceride and total cholesterol in serum of the mice and the activity of serum SOD were increased.The content of MDA in the medium and large dose of Flammulina velutipes fermentation broth was significantly decreased.The total antioxidative capacity of the Flammulina velutipes fermentation broth was positively correlated with the mass concentration, And DPPH free radical [Conclusion] Flammulina velutipes fermentation broth has the effect of lowering blood lipid, the mechanism may be related to the anti-oxidative effect.