甲基萘醌MK-4对类胡萝卜素在模拟胃液中氧化的保护作用  

Protective effect of MK-4 on oxidation of carotenoids in simulated gastric juice

作　　者：熊豆 谢笔钧[1] 孙智达[1] XIONG Dou;XIE Bijun;SUN Zhida(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,武汉430070

出　　处：《华中农业大学学报》2020年第2期102-111,共10页Journal of Huazhong Agricultural University

基　　金：湖北省农产品加工及综合利用项目(3671600302)。

摘　　要：为研究甲基萘醌MK-4对类胡萝卜素(β-胡萝卜素和番茄红素)氧化的保护作用,通过模拟胃液低pH条件下铁诱导的类胡萝卜素的氧化,评价了甲基萘醌MK-4对膳食类胡萝卜素保留率的影响,并以β-胡萝卜素为例,利用液相色谱-质谱(LC-MS)分别鉴定了2种不同体系(不加MK-4,加入MK-4)中β-胡萝卜素的反应产物的种类和数量。结果表明:甲基萘醌MK-4对Fe(Ⅱ)诱导的类胡萝卜素氧化的保护效果最佳,保留率可提高至原来的2倍。在胃液中,当Fe(Ⅱ)存在时,不加MK-4时,β-胡萝卜素的反应产物涉及的种类和数量最多,包括顺式异构体、环氧化合物、醛类化合物以及降解产物4类,共计10种化合物;而加入MK-4后,β-胡萝卜素的反应产物减少至7种化合物,未检测到醛类化合物及降解产物。通过对比反应前后胶束中的MK-4的高效液相色谱图发现,MK-4对β-胡萝卜素的保护作用并不是消耗其自身。The protective effect of methylnaphthoquinone MK-4 on the oxidation of carotenoids(β-carotene and lycopene)was studied.By simulating the ferric-induced oxidation of carotenoids at low pH in gastric juice,the effect of MK-4 on the retention rate of dietary carotenoids was evaluated.Takingβ-carotene as an example,the type and quantity of reaction products ofβ-carotene in two different systems(without MK-4,adding MK-4)were identified by liquid chromatography-mass spectrometry(LC-MS).The results showed that:MK-4 had the best protection effect and the retention rate could be increased by 2 times when the oxidation of carotenoids was induced by Fe(Ⅱ).For the gastric juice without MK-4 in the presence of Fe(Ⅱ),there were the most types and quantities of reaction products ofβ-carotene,including cis-isomers,epoxy compounds,aldehydes and degradation products,a total of 10 compounds.After the addition of MK-4,the reaction products ofβ-carotene were reduced to 7 compounds without aldehydes and degradation products.By comparing the HPLC of MK-4 in the micelles before and after the reaction,it was found that the protective effect of MK-4 onβ-carotene did not cosume itself.

关 键 词：甲基萘醌MK-4 模拟胃液 Β-胡萝卜素 番茄红素 铁诱导 氧化 LC-MS 氧化产物 

分 类 号：TS201.24[轻工技术与工程—食品科学]