摘要
本文对产自不同地区的红曲米进行抑菌、抗氧化活性的测定,结果显示古田红曲米的抗细菌活性稍强于其它地区产的红曲米。采用凝胶柱层析、反相和正相硅胶柱层析等分离纯化方法,结合核磁共振波谱及质谱检测等技术手段对古田红曲的甲醇提取活性物质进行分析和结构鉴定。结果表明不同有机溶剂提取物的抑菌效果有很大差异,同浓度下抑菌效果从大到小依次为枯草芽孢杆菌>大肠杆菌>黑曲霉>塔宾曲霉>酿酒酵母菌;抗氧化实验中,古田红曲米抗氧化活性较强,此外,古田红曲乙酸乙酯提取物以及50%水-50%甲醇到0%水-100%甲醇提取物的抗氧化活性也较好。最后,从古田红曲米中分离纯化出2个化合物,鉴定为亚油酸和α-亚麻酸,它们均有一定的抗氧化和抗肿瘤等活性。
The antibacterial and antioxidant activities of red yeast rice from different areas were investigated in this paper, and the results showed that the antibacterial activity of Gutian red yeast rice was slightly stronger than that of the red yeast rice from other regions. The active compounds of Gutian red yeast rice were extracted with methanol by gel column chromatography, reversed phase and positive phase silica gel column chromatography, and then were analyzed by nuclear magnetic resonance spectrum and mass spectrometry. Results indicated that the bacteriostatic effects were different for different organic solvent extracts, and the overall order of bacteriostatic effects for extracts（under the same concentration） was as follows： bacillus subtilis E. coli aspergillus Nigertower bin aspergillus brewers yeast. In antioxidant experiment, the antioxidant activity of Gutian red yeast rice was stronger than others. In addition, the antioxidant activities of ethyl acetate extract, 50% water-50% methanol extract and 0% water-100% methanol extract of Gutian red yeast rice were also stronger. Finally, two compounds with certain antioxidant and antitumor a ctivities were identified as alpha linolenic acid and linoleic acid and were successfully separated and purified from red yeast rice.
作者
张红林
李桂玲
苏国成
刘静雯
李健
ZHANG Hong-lin;LI Gui-ling;SU Guo-cheng;LIU Jing-wen;LI Jian(Jimei University College of Food and Biological Engineering, Xiamen 361021, China;Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China;Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China)
出处
《现代食品科技》
EI
CAS
北大核心
2018年第5期136-142,75,共8页
Modern Food Science and Technology
基金
福建省自然科学基金项目(2017J01636)
福建省教育厅中青年教师教育科研项目(JA15276)
教育部留学归国人员科研启动基金(201507030002)
国家海洋局海洋生物资源综合利用工程技术研究中心开放课题
关键词
红曲米
抑菌
抗氧化
分离纯化
结构鉴定
活性
red yeast rice
bacteriostatic
antioxidant
separation and purification
structure identification
activity
作者简介
张红林（1992-），男。硕士研究生，研究方向：天然产物的分离纯化及活性研究;通讯作者：李健（1980-），男，博士，副教授，研究方向：天然活性物质、功能食品和食品安全
