没食子酸酯类化合物对食品中1,2-二羰基产物的清除效果  

Scavenging Effect of Alkyl Gallates on 1,2-Dicarbonyl Compounds in Foods

作　　者：王佳琦 肖留榜 王茜[1] 章鼎敏 郑铁松[1] 吕丽爽[1] WANG Jiaqi;XIAO Liubang;WANG Xi;ZHANG Dingmin;ZHENG Tiesong;Lü Lishuang(School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210097,China)

机构地区：[1]南京师范大学食品与制药工程学院

出　　处：《食品科学》2019年第19期96-103,共8页Food Science

基　　金：2016年江苏省第十三批“六大人才高峰”高层次人才选拔培养资助项目(NY-083);国家自然科学基金面上项目(31571783);2019年江苏省研究生科研创新计划项目(KYCX19_0820)

摘　　要：采用气相色谱法考察食品抗氧化剂没食子酸酯(没食子酸丙酯(propyl gallate,PG)、没食子酸辛酯(octyl gallate,OG)、没食子酸十二酯(dodecyl gallate,DG))对高活性糖基化因子1,2-羰基化合物(乙二醛(glyoxal,GO)、甲基乙二醛(methylglyoxal,MGO))的清除效果,并考察PG/OG/DG浓度、体系pH值及反应时间对清除效果的影响。此外,通过高效液相色谱-串联质谱(high performance liquid chromatography-tandem mass spectrometry,HPLC-MS/MS)技术探究清除机理。结果表明:PG、OG、DG能有效清除GO和MGO,清除效果依次为PG>OG>DG;当清除剂浓度为0.5 mmol/L时,PG对GO、MGO清除率均分别为70.5%、67.6%,OG、DG对GO和MGO的清除率也均达到50%以上;且随着清除剂浓度增大、体系pH值提高、反应时间延长,PG、OG、DG对GO和MGO清除能力增强;在精氨酸-葡萄糖体系、食品体系中验证了清除效果,并在曲奇饼干体系中证明其清除机理为:PG、OG均可捕获1分子GO或MGO形成相应加合产物,DG可捕获1分子GO形成加合产物。可见,没食子酸酯类化合物在食品加工过程中能有效清除外源性1,2-羰基化合物,提高食品安全性。In this study, gas chromatography(GC) was applied to investigate the scavenging effects of the food antioxidants alkyl gallates [propyl gallate(PG), octyl gallate(OG), and dodecyl gallate(DG)] on the highly active glycosylation factors 1,2-carbonyl compounds [glyoxal(GO) and methylglyoxal(MGO)] in foods, and we also evaluated how PG/OG/DG concentration, pH and reaction time influence the scavenging effect of these 1,2-carbonyl compounds. In addition, the scavenging mechanism was explored through high performance liquid chromatography tandem mass spectrometry(HPLCMS/MS). The following findings were obtained: 1) The 1,2-carbonyl compounds were effectively scavenged by the three antioxidants and the effects decreased in the following order: PG>OG>DG. 2) The scavenging percentages of 1,2-carbonyl compounds by PG at 0.5 mmol/L were 70.5% for GO and 67.6% for MGO, while the scavenging percentages of GO and MGO were more than 50% by OG and DG at 0.5 mmol/L. 3) In an arginine-glucose system and cookies, the scavenging effects were positively proportional to scavenger concentration, pH, and reaction time. 4) In cookies, the mechanism may be that PG and OG captured one molecule of GO or MGO to form adducts, while DG captured one molecule of GO to form an adduct. We therefore conclude that alkyl gallates can scavenge exogenous 1,2-carbonyl compounds during food processing, thereby enhancing food safety.

关 键 词：乙二醛 甲基乙二醛 没食子酸丙酯 没食子酸辛酯 没食子酸十二酯 曲奇饼干 

分 类 号：TS201.2[轻工技术与工程—食品科学]