【摘要】 目的 研究煅烧对僧帽牡蛎壳的形态、体外抗氧化和凝血活性的影响。方法 采用扫描电子显微镜-能谱仪（SEM-EDS）观察表面形态及元素变化；利用DPPH法及FRAP法评价抗氧化活性；使用凝血分析仪检测对凝血因子APTT、PT和TT的影响。结果 僧帽牡蛎壳经煅烧后，表面性状发生变化，其清除DPPH自由基和总抗氧化能力增强，且随着煅烧温度的升高而增加，并显示一定的浓度依赖性；煅烧后的牡蛎壳能显著缩短凝血酶原时间PT，提示具有促凝血作用。结论 僧帽牡蛎壳煅烧后抗氧化活性和止血作用增强，研究为僧帽牡蛎的综合开发利用提供基础数据。更多还原

【Abstract】 Objective To reveal effects of calcination on the morphology, antioxidant and coagulant activities in vitro of the shells of oyster Saccostrea cucullata(OS). Methods Scanning electron microscopy and energy dispersive spectroscopy(SEM-EDS) were used for the morphological observation. The antioxidant activities were evaluated by DPPH method and FRAP method in vitro. Activated partial thromboplastin time(APTT), prothrombin time(PT) and thrombin time(TT) were measured by a coagulation analyzer. Results The surface granule of calcined OS was rougher than that of non-calcined OS, and their element contents were related to the calcination temperatures. The antioxidant activities of calcined samples were increased, which positively correlated with temperature and in a dose-dependent manner. Meanwhile, the calcined OS showed significantly procoagulant effect by shortening PT. Conclusion Calcined shells of OS exhibited antioxidant and procoagulant activities in vitro, which provided basic data for the comprehensive development and utilization.更多还原