几种食品添加剂抑制自由基损伤能力的对比  

The Comparative Study on the Effect of Several Food Additives on Radical Damage

作　　者：魏安琪 罗云敬 汤小玉 王妍 林太凤 WEI Anqi, LUO Yunjing, TANG Xiaoyu, WANG Yan, LIN Taifeng(Beijing Key Laboratory of Environmental and Viral Oncology, College of Life Science and Bioengineering, Beijing University of Technology,Beij ing 10012)

机构地区：[1]北京工业大学生命科学与生物工程学院环境与病毒肿瘤学北京市重点实验室,北京100124

出　　处：《食品工业》2018年第10期164-168,共5页The Food Industry

基　　金：国家科技支撑计划项目(2015BAK44B00)

摘　　要：过氧亚硝酸根及超氧根阴离子均是具有较强损伤能力的自由基,部分天然食品添加剂对其具有抑制作用。试验使用荧光光谱法研究对比6-姜酚、橙黄决明素、胡椒碱及大蒜素抑制过氧亚硝酸根氧化损伤酪氨酸的能力,使用高效液相色谱法排除四种物质自身干扰,测定其抑制过氧亚硝酸根硝化损伤酪氨酸的能力;使用邻苯三酚自氧化法,研究四种物质对超氧根阴离子的清除能力。结果表明:二聚体抑制率为6-姜酚>胡椒碱>橙黄决明素>大蒜素>VC, 3-硝基酪氨酸抑制率为6-姜酚>胡椒碱>大蒜素>橙黄决明素>VC,邻苯三酚自氧化抑制率为橙黄决明素>VC>大蒜素>6-姜酚>胡椒碱。Peroxynitrite and superoxide anion are radicals with strong damage ability, and some natural food additives can have inhibitory effects on. In this paper, the inhibitory rates of dimer-tyrosine by 6-gingerol, aurantio obtusin, piperine and allicin were determined by fluorescence spectroscopy. The ability of these food additives to inhibit 3-nitrotymsine was determined by using HPLC-PAD, to eliminate the interference of additives. The inhibitory rates of supemxide anion was determined by pyrogalloI autoxidation method. The results showed the order of dimer-tyrosine inhibition rate was 6-gingerol〉piperine〉aurantio obtusin〉 alliein〉VC; The order of 3-nitrotyrosine inhibition rate was 6-gingerol 〉piperine：〉 allicin〉 aurantio obtusin〉VC; The order of pyrogaUol autoxidation inhibition rate was aurantio obtusin〉 VC 〉 allicin〉 6-gingerol 〉 piperine.

关 键 词：荧光光谱法 高效液相色谱-二极管阵列检测器(HPLC-PAD) 过氧亚硝酸根 超氧根阴离子 天然食品添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]