白藜芦醇苷的抗氧化性及氧化产物分析  

Antioxidant Properties and Oxidation Products of Polydatin

作　　者：陈晨[1] 孙继鹏 赵铮 田瑞红 邓嘉进 姚云平[1] 李昌模[1,2] CHEN Chen;SUN Ji-peng;ZHAO Zheng;TIAN Rui-hong;DENG Jia-jin;YAO Yun-ping;LI Chang-mo(Collage of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Gui Faxiang 18th Street Mahua Food(Tianjin)Co.,Ltd.,Tianjin 300221,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]桂发祥十八街麻花食品(天津)有限公司,天津300221

出　　处：《食品研究与开发》2022年第23期17-23,共7页Food Research and Development

基　　金：国家重点研发计划(2019YFC1606202);国家自然科学基金青年基金项目(31901650)。

摘　　要：白藜芦醇苷是含有3个酚羟基的芪类化合物,是一种天然抗氧化物。该文研究白藜芦醇苷的体外抗氧化性及其在大豆油体系中加热(60℃和180℃)的稳定性及氧化降解产物。结果表明:在0~200μmol/L的浓度范围内,白藜芦醇苷的浓度与1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)清除能力和氧自由基清除能力(oxygen radical absorbance capacity,ORAC)以及铁离子还原能力(ferric reducing ability of plasma,FRAP)呈正相关。通过高效液相色谱串联质谱,鉴定出7种氧化产物,质荷比分别为138.03、171.04、185.10、227.08、436.13、244.07、306.09。Polydatin is a stilbene compound containing three phenolic hydroxyl groups,which is a natural antioxidant. This paper aimed to study the in vitro antioxidant activity of polydatin and the stability and oxidative degradation products of polydatin in soybean oil systems after heating(60 ℃ and 180 ℃). The results showed that the concentration of polydatin positively correlated with the scavenging capacity and oxygen radical absorbance capacity(ORAC)of 1,1-diphenyl-2-picrylhydrazyl(DPPH)and ferric reducing ability of plasma(FRAP)in the concentration range of 0-200 μmol/L. Seven oxidation products were identified by high-performance liquid chromatography-tandem mass spectrometry,with mass-to-charge ratios of 138.03,171.04,185.10,227.08,436.13,244.07 and 309.09,respectively.

关 键 词：白藜芦醇苷 氧化稳定性 氧化降解产物 高效液相色谱-质谱 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学] O657.63[轻工技术与工程—食品科学与工程]