罗汉果抗氧化和调血脂以及防龋齿的功能评价-食品科学专业毕业论文.docxVIP

上海交通大学硕士学位论文 上海交通大学硕士学位论文 甜甙均具有抗氧化活性。 2. 降血脂功能评价。利用高脂血症模型小鼠，研究了罗汉果浓 缩汁及罗汉果甜甙对小鼠血清脂质水平的影响。结果表明：高脂模型 组 TC、TG 水平分别高达 118.70mg/dl、214.36mg/dl，HDL-C 水平降 低到 54.99mg/dl；与高脂模型组比，罗汉果浓缩汁和罗汉果甜甙组小 鼠血清 TC 水平分别下降了 17.32％和 27.49％，TG 水平分别下降了 28.37%和 44.49%，HDL-C 水平分别升高 34.41％和 27.30％，以上指 标变化差异均显著（P0.05），说明罗汉果浓缩汁及罗汉果甜甙对高 脂模型小鼠血脂代谢具有正调节作用，其中罗汉果甜甙的综合作用效 果优于罗汉果浓缩汁。 3.防龋齿评价。体外实验研究了罗汉果浓缩汁及罗汉果甜甙对变 形链球菌生长、产酸、粘附的影响，体内实验分别评价了罗汉果浓缩 汁和罗汉果甜甙对大鼠磨牙的致龋性以及其在致龋因子综合作用下 的防龋效果。结果表明：变形链球菌在含罗汉果浓缩汁培养液中的生 长速度和粘附性均显著低于蔗糖（P0.05），但产酸性较高；在含罗 汉果甜甙的培养液中几乎不生 长繁殖，与木糖醇差异不显 著 （ P0.05 ）；罗汉果浓缩汁对大鼠磨牙的致龋性显著低于蔗糖 （P0.05），罗汉果甜甙无致龋性，且在高糖饮食等致龋因素作用下 还具有预防龋齿的作用。 综上所述，罗汉果具有良好的抗氧化、调血脂作用，作为天然甜 味剂应用还具有致龋性低等特点。此外，罗汉果在一定程度上能提高 动物血清的 NO 浓度，表明罗汉果可能对血管收缩、血凝失常等因 NO 缺乏引起的疾病具有一定的预防或治疗作用，这有待于进一步研 究证实。 关键词：罗汉果浓缩汁 罗汉果甜甙 抗氧化 调血脂 防龋齿 Evaluations of antioxidative ability and lipid metabolism mediation as well as caries prevention for Luo Han Kuo ABSTRACT Luo Han Kuo is a fruit of Siraitia grosvenorii plant which is a traditional Chinese herb and belongs to Cucurbitaceous plants. It contains sweet components called mogrosides, which are triterpene glycosides with 400 times sweeter than sucrose but with almost no calorie. Therefore, Luo Han Kuo is an ideal sweet additive. It has been reported that Luo Han Kuo mogrosides can scavenge free radicals and inhibit lipid peroxidation; however, these studies were restricted in vitro. So, in this paper, we systematically and comprehensively studied the effects of Luo Han Kuo concentrated juice (SE) and Luo Han Kuo mogrosides (SM) on antioxidation, lipid metabolism mediation and dental caries prevention in vivo, respectively. There were three parts as follows: (1). Evaluation of antioxidation. Hyperlipidemic ICR mice model was established by feeding high fat and high cholesterol diet to induce oxidative damage. The effects of SE (group SE) and SM (group SM) on the antioxidative enzymes in mouse serum and other antioxidative indexes were investigated. It has been shown that the activities of GSH-Px