Antioxidant mechanisms of Trolox and ascorbic acid on the oxidation of riboflavin in milk under light
Antioxidant mechanisms of Trolox and ascorbic acid on the oxidation of riboflavin in milk under light
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DOI：
10.1016/j.foodchem.2009.05.017
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发表时间：
2010-02-01
期刊：
影响因子：
8.8
通讯作者：
Min, David B.
中科院分区：
文献类型：
--
作者：
Hall, Naeemah K.;Chapman, Timothy M.;Min, David B.
研究了水溶曲洛克斯和抗坏血酸对牛奶中核黄素氧化的抗氧化活性及其作用机理。在添加或不添加50ppm核黄素的牛奶中添加0、100、250、500或1000 ppm的Trolox或抗坏血酸，并在27℃的光照下储存。顶空气相氧用GC分析，Trolox、抗坏血酸和核黄素用高效液相色谱法测定。添加50ppm核黄素的牛乳比不添加核黄素的牛乳的顶空氧消耗更快(p<；0.05)。在光照条件下贮藏，核黄素和抗坏血酸含量下降，核黄素在24 h内完全被破坏，随着浓度的增加，核黄素损失量减少。核黄素、Trolox和抗坏血酸在光照下与在核黄素存在下形成的单线态氧竞争反应。特罗克斯和抗坏血酸在光照下通过与单线态氧反应保护牛奶中的核黄素。(C)2009爱思唯尔有限公司。保留所有权利。
Antioxidant activities and the mechanism of water-soluble Trolox and ascorbic acid on the oxidation of riboflavin in milk were studied. Trolox or ascorbic acid at 0, 100, 250, 500, or 1000 ppm was added to milk with or without added 50 ppm riboflavin and stored under light at 27 degrees C. Headspace oxygen was analysed by GC and Trolox, ascorbic acid, and riboflavin were determined by HPLC. The headspace oxygen of milk with added 50 ppm riboflavin depleted faster than that of milk without added riboflavin (p < 0.05). Trolox and ascorbic acid decreased during storage under light and riboflavin was completely destroyed within 24 h. As the concentration of Trolox or ascorbic acid increased, the riboflavin loss decreased. Riboflavin, Trolox, and ascorbic acid competed to react with singlet oxygen which was formed in the presence of riboflavin under light. Trolox and ascorbic acid protected riboflavin in milk under light by reacting with singlet oxygen. (C) 2009 Elsevier Ltd. All rights reserved.