Partitioning of selected antioxidants in mayonnaise
Partitioning of selected antioxidants in mayonnaise
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DOI：
10.1021/jf990097c
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发表时间：
1999-09-01
影响因子：
6.1
通讯作者：
Adler-Nissen, J
中科院分区：
文献类型：
--
作者：
Jacobsen, C;Schwarz, K;Adler-Nissen, J
这项研究检查了蛋黄酱中α-、β-和γ-生育酚以及六种极性抗氧化剂（Trolox、阿魏酸、咖啡酸、没食子酸丙酯、没食子酸和儿茶素）的分配情况。通过（a）离心+超速离心或（b）离心+透析分离蛋黄酱后，确定抗氧化剂在不同相之间的分配。抗氧化剂根据其化学结构和极性进行分配：生育酚集中在油相中（93-96%），而极性抗氧化剂在油相中的比例范围为0%（没食子酸和儿茶素）至83%（Trolox）。因此，在水相中发现了 6%（Trolox）至 80%（没食子酸和儿茶素）的比例。透析后观察到类似的趋势。超速离心后，在“乳液相”和“沉淀物”中发现了大量极性抗氧化剂（分别为 7-34% 和 2-7%）。这表明抗氧化剂被截留在蛋黄酱的油水界面上。结果表明，分配到真实食品乳液不同相中的抗氧化剂可能差异很大。
This study examined partitioning of alpha-, beta-, and gamma-tocopherol and six polar antioxidants (Trolox, ferulic acid, caffeic acid, propyl gallate, gallic acid, and catechin) in mayonnaise. Partitioning of antioxidants between different phases was determined after separation of mayonnaise by either (a) centrifugation + ultracentrifugation or (b) centrifugation + dialysis. Antioxidants partitioned in accordance with their chemical structure and polarity: Tocopherols were concentrated in the oil phase (93-96%), while the proportion of polar antioxidants in the oil phase ranged from 0% (gallic acid and catechin) to 83% (Trolox). Accordingly, proportions of 6% (Trolox) to 80% (gallic acid and catechin) were found in the aqueous phase. Similar trends were observed after dialysis. After ultracentrifugation, large proportions of polar antioxidants were found in the "emulsion phase" and the "precipitate" (7-34% and 2-7%, respectively). This indicated entrapment of antioxidants at the oil-water interface in mayonnaise. The results signify that antioxidants partitioning into different phases of real food emulsions may vary widely.