该研究旨在研究橄榄腌制后提取物的抗氧化和抗炎活性变化。采用清除DPPH、ABTS+自由基和总还原力法评价抗氧化活性，建立脂多糖诱导RAW 264.7细胞模型评价抗炎活性，利用超高效液相色谱串联飞行质谱对腌制橄榄提取物进行成分鉴定。结果显示，鲜橄榄的水、φ=70%乙醇、乙酸乙酯三种溶剂提取物的总酚含量为70.33~126.42 mg/g，总黄酮含量为3.46~6.19 mg/g，腌制后橄榄提取物总酚含量为78.67~150.92 mg/g，总黄酮含量为4.09~6.65 mg/g，且UPLC-Q-TOF-MS/MS从中分析鉴定出11种多酚化合物；鲜橄榄提取物抗氧化能力依次为70%乙醇>乙酸乙酯>水，70%乙醇提取物清除DPPH、ABTS+自由基的IC50为0.09 mg/mL、0.03 mg/mL，而腌制后乙酸乙酯提取物的抗氧化能力最强，清除DPPH、ABTS+自由基的IC50分别为0.05 mg/mL、0.02 mg/mL；在浓度为0.10 mg/mL时，鲜橄榄提取物对LPS致炎模型的NO抑制率为7.51%~30.47%，而腌制橄榄不同溶剂提取物对细胞NO抑制率为10.84%~34.85%。以上结果表明腌制后橄榄提取物的抗氧化和抗炎活性优于鲜橄榄，以腌制橄榄为原料开发相关功能食品具有良好的应用潜力。

The changes in the antioxidant and anti-inflammatory activities of the extracts from Canarium album L after pickling were investigated. The antioxidant activities of different extracts were evaluated by the DPPH•scavenging assay, ABTS+• scavenging assay and total reducing power assay. The anti-inflammatory activity was evaluated through establishing a lipopolysaccharide-induced RAW264.7 macrophage model. The compositions of the extracts from Canarium album L after pickling were identified by ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass/mass spectrometry (UPLC-Q-TOF-MS). The results showed that the water, 70% ethanol and ethyl acetate extracts from the fresh Canarium album L had total phenolic contents of 70.33~126.42 mg/g and total flavonoid contents of 3.46~6.19 mg/g. After pickling, the three corresponding extracts had total phenolic contents of 78.67~150.92 mg/g and total flavonoid contents of 4.09~6.65 mg/g, with 11 polyphenolic compounds being identified by UPLC-Q-TOF-MS/MS. The order of the antioxidant capacity for the extracts from fresh Canarium album L was 70% ethanol > ethyl acetate > water, with the IC50 values of the 70% ethanol extract for scavenging DPPH and ABTS+ free radicals being 0.09 mg/mL and 0.03 mg/mL, respectively. After pickling, the ethyl acetate extract had the highest antioxidant capacity, with its IC50 values for scavenging DPPH and ABTS+ free radicals being 0.05 mg/mL and 0.02 mg/mL, respectively. At the concentration of 0.10 mg/mL, the NO inhibitory rates in the LPS-induced inflammation model were 7.51%~30.47% for the extracts from fresh Canarium album L extract and 10.84%~34.85% for the extracts from pickled Canarium album L. The above results showed that the antioxidant and anti-inflammatory activities of the extracts from pickled Canarium album L were higher than those of the fresh Canarium album L. Therefore, pickled Canarium album L has a potential to be used as raw materials for developing related functional food products.

广东省科技创新战略专项（2018B030322010）