| 竹茶酒对D-半乳糖衰老模型小鼠抗衰老作用的研究 |
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| 引用本文： | 李昱鼎,叶小辉,叶乃兴,林志达,郑德勇,陈兴煌.竹茶酒对D-半乳糖衰老模型小鼠抗衰老作用的研究[J].南平师专学报,2013(2):28-31,42. |
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| 作者姓名： | 李昱鼎 叶小辉 叶乃兴 林志达 郑德勇 陈兴煌 |
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| 作者单位： | [1]福建农林大学茶叶科技与经济研究所,福建福州350002 [2]福建农林大学食品科学学院,福建福州350002 [3]福建农林大学园艺学院,福建福州350002 |
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| 基金项目： | 国家自然科学基金项目（项目编号：31270735）; 福州市科技计划项目（项目编号：2012-G-115）; 福建省教育厅高校服务海西重点项目（项目编号：A096）; 福建农林大学园艺植物种质与高优生产技术创新团队项目（项目编号：cxtd12013）; 南平市科技计划专项重大项目[项目编号：N2011207（1）] |
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| 摘 要： | 为了研究竹茶酒的抗衰老作用,将60只小鼠随机分成正常对照组,衰老模型组,阳性对照组,竹茶酒高、中、低剂量组,除正常对照组外,其余各组均通过腹腔注射300mg/（kg·d）D-半乳糖建立衰老小鼠模型,在建模的同时,给药组分别灌胃相应剂量的竹茶酒,其余组灌胃等量的生理盐水,连续6周灌胃后测定其血清及肝脏的抗氧化指标,实验结果显示不同剂量的竹茶酒均能显著提高小鼠肝脏、血清中超氧化物歧化酶活性、谷胱甘肽过氧化物酶的活性,并有效降低丙二醛的含量,由此认为竹茶酒可提高自由基的清除率,减少自由基对机体产生的损伤,具有抗衰老作用。
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| 关 键 词： | 食品加工技术 茶叶 竹茶酒 D-半乳糖衰老模型 抗衰老 |
The Anti-aging Effects of Bamboo Tea Wine on D-galactose Induced Senescent Model Mice |
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| LI Yuding,YE Xiaohui YE Naixing,LIN Zhida ZHENG Deyong CHEN Xinghuang.The Anti-aging Effects of Bamboo Tea Wine on D-galactose Induced Senescent Model Mice[J].Journal of Nanping Teachers College,2013(2):28-31,42. |
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| Authors: | LI Yuding YE Xiaohui YE Naixing LIN Zhida ZHENG Deyong CHEN Xinghuang |
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| Institution: | 1. Institute of Science Technology and Economics of Tea Industry,Fuzhou,Fujian 350002; 2. School of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002; 3. School of Horticulture,Fujian Agriculture and Forestry University,Fuzhou Fujian 350002) |
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| Abstract: | In order to study the anti-aging effects of bamboo tea wine, 60 senile mice were divided to normal control group, senile model group, masculine comparison group and bamboo tea wine groups of high, medium and low dose. Except for the normal control group, all the other groups were injected D-galactose（300mg/kg/d） into their abdominal cavity to establish senile mice models. While building the model, corresponding dose of bamboo tea wine was lavaged to administered groups, and normal saline was lavaged to the other groups. After chronically administering for 6 weeks, tested the antioxidant indicators of serum and liver. The results showed that all dose test in the research can enhance the activities of SOD and GSH-Px, but, lower the content of MDA. In another word, bamboo tea wine can accelerate the purge of freeradical, lessen the damage caused by freeradical and efficient on anti-aging. |
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| Keywords: | food processing technology tea bamboo tea wine D-galactose induced senescent model anti-aging |
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