水栒子果肉黄酮的体外抗氧化活性研究

以水栒子果肉总黄酮的粗提物为原料,测定其体外抗氧化能力。利用匀浆法提取水栒子果肉黄酮,比色法测定其含量。采用1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除法、2,2-吖嗪双（3-乙基-7-苯并噻唑啉磺酸）二铵盐（ABTS）自由基清除法、超氧阴离子自由基清除法（SRSA）、还原能力测定法和铁离子还原/抗氧化能力法（FRAP）,对其进行体外抗氧化活性研究。结果表明,水栒子果肉总黄酮的自由基清除能力和还原能力随总黄酮浓度的升高而增强,DPPH自由基清除能力和超氧阴离子自由基（O-2·）清除能力与特丁基对苯二酚（TBHQ）相当,高于丁基羟基甲苯（BHT）、丁基羟基茴香醚（BHA）、VC、VE;ABTS清除能力高于BHT、VC、VE,略低于TBHQ和BHA;还原能力与TBHQ相当,高于BHT、VE,略低于BHA和VC;铁还原能力与TBHQ相当,高于BHT、VC、VE,低于BHA。水栒子果肉黄酮有较强的体外抗氧化能力,具有很好的开发潜力。     

Estimates of the theoretical maximum daily intake of phenolic antioxidants BHA, BHT and TBHQ in Brazil

The theoretical maximum daily intakes (TMDI) of the phenolic antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tertbutyl hydroquinone (TBHQ) in Brazil were estimated using food consumption data derived from a household economic survey and a packaged goods market survey. The estimates were based on maximum levels of use of the food additives specified in national food standards. The calculated intakes of the three additives for the mean consumer were below the ADIs. Estimates of TMDI for BHA, BHT and TBHQ ranged from 0.09 to 0.15, 0.05 to 0.10 and 0.07 to 0.12mg/kg of body weight, respectively. To check if the additives are actually used at their maximum authorized levels, analytical determinations of these compounds in selected food categories were carried out using HPLC with UV detection. BHT and TBHQ concentrations in foodstuffs considered to be representive sources of these antioxidants in the diet were below the respective maximum permitted levels. BHA was not detected in any of the analysed samples. Based on the maximal approach and on the analytical data, it is unlikely that the current ADI of BHA (0.5mg/kg body weight), BHT (0.3mg/kg body weight) and TBHQ (0.7mg/kg body weight) will be exceeded in practice by the average Brazilian consumer.     

STABILIZATION OF MARINE OILS WITH FLAVONOIDS

Antioxidant activity of a number of flavonoids in refined-bleached and deodorized (RBD) seal blubber oil (SBO) and menhaden oil (MHO) was compared with that of commercially used antioxidants, namely butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) as well as α-tocopherol. The study was carried under Schaal oven conditions at 65C and progression of oxidation was followed by monitoring weight gain, peroxide value (PV) and 2-thiobarbituric acid reactive substances (TBARS) value. Among the flavonoids tested in this study, the flavonols, namely myricetin, quercetin and morin exhibited a stronger antioxidant activity than BHA and BHT and effectively stabilized both SBO and MHO. Myricetin was the most effective flavonoid tested in this study and its effect in reducing lipid oxidation was similar to that of TBHQ.     

GC-MS法同时检测葡萄酒中10种防腐剂和抗氧化剂

利用离子阱气相色谱-质谱联用仪,优化了色谱、质谱仪器参数,利用质谱全扫描技术建立了同时检测葡萄酒中山梨酸、苯甲酸、脱氢乙酸、叔丁基对苯二酚（TBHQ）、叔丁基羟基茴香醚（BHA）、2,6-二叔丁基对甲酚（BHT）、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯等10种添加剂的方法。10种添加剂的检测限分别为0．11mg/L、0．072mg／L、0．046mg／L、0．035mg／L、0．032mg／L、0．020mg／L、0．035mg／L、0．042mg／L、0．035mg,／L、0．035mg／L,方法的精密度为2．9％～4．6％、回收率为82％～101％,应用于葡萄酒中食品添加剂的检测,效果良好,检测效率大大提高。     

Migration analysis,antioxidant, and mechanical characterization of polypropylene-based active food packaging films loaded with BHA,BHT, and TBHQ

Polypropylene (PP) based active composite films were prepared by adding butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylated hydroquinone (TBHQ) antioxidants using the extrusion molding process. All concentrations of BHT, 2% to 3% BHA, and 3% TBHQ significantly increased the tensile strength (TS) of the composite films compared with control films. Increasing antioxidant concentration decreased TS values for BHT films, whereas an opposite trend was observed for BHA and TBHQ films. BHA at < 2%, BHT at > 2%, and TBHQ at all added concentrations significantly reduced elongation at break (E_b) of the composite films compared to control films. Water vapor permeability (WVP) of 1% BHT film was not significantly different from control. However, other antioxidants especially at increased concentrations significantly increased WVP values. TBHQ films with 300% to 662% increase had the highest WVP and BHT films with 5% to 81% increase had the lowest WVP among composite films. All three antioxidants had a negative effect on the transparency of the films; however the effect of BHA at higher concentrations was greater. The antioxidants did not change the color attributes of the films. Films containing all antioxidants showed 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, which increased with increase in their concentration, especially for those containing 3 wt.% BHT and TBHQ. Overall, incorporating BHA and BHT into a PP matrix improved mechanical, barrier, antioxidant properties, and film appearance and consequently were proposed for the development of antioxidant active PP films. TBHQ film is not recommended for food packaging because of its weak mechanical properties (lower E_b and TS values, higher WVP, and greater migration).     

硫代二丙酸对食用油脂的抗氧化作用

研究了尚未列入我国食品添加剂使用卫生标准（ＧＢ２７６０－１９９６）,但在国外已经得到应用的低毒的硫代二丙酸（ＴＤＰＡ）对花油的抗氧化作用,并将其与国内常用的其他抗氧化剂的抗氧化效能进行了比较,同时也对ＴＤＰＡ与其他氧化剂,增效剂的协同增效作用进行了研究。研究表明,ＴＤＰＡ是一种高效的具有推广价值的食品抗氧化剂。     

五倍子制备没食子酸丙酯的抗氧化活性研究

对天然植物五倍子浸提物没食子酸（GA）进行改性,得到没食子酸丙酯（PG）,并采用亚铁还原能力法（FRAP）、1,1-二苯基-2-三硝基苯肼（DPPH）自由基法、2-联氨-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）自由基法对其抗氧化活性进行评价。结果显示,FRAP值由大到小排序为：PG（FRAP值0.506）＞TBHQ（FRAP值0.412）＞BHA（FRAP值0.409）＞BHT（FRAP值0.067）;DPPH自由基清除能力由强到弱的顺序为：PG（IC50值4.2 μmol/L）＞BHT（IC50值53 μmol/L）＞TBHQ（IC50值87 μmol/L）＞BHA（IC50值816 μmol/L）;ABTS自由基清除能力由强到弱的顺序为：PG（IC50值 4.2 μmol/L）＞BHA（IC50值44 μmol/L）＞BHAT（IC50值45 μmol/L）＞TBHQ（IC50为50 μmol/L）。结果表明,PG的抗氧化活性均强于其他三种抗氧化剂,可作为新兴食品抗氧化剂应用。     

二氢杨梅素对4种植物油脂抗氧化作用研究

研究二氢杨梅素(DMY)对植物油脂抗氧化作用。采用紫外可见分光光度计和烘箱强化贮藏法,考察DMY对DPPH自由基清除能力和对山茶油、亚麻籽油、紫苏籽油和油酸的抗氧化作用。结果表明:DMY对DPPH自由基清除能力明显高于TBHQ、BHT、BHA和TP;当抗氧化剂添加量为0.05%时,不同抗氧化剂在山茶油和油酸中抗氧化作用强弱顺序为TBHQDMYBHABHTTP;不同抗氧化剂在紫苏籽油和亚麻籽油中抗氧化作用强弱顺序为TBHQBHABHTDMYTP;DMY还能协助增强其他抗氧化剂的作用;DMY对4种植物油脂抗氧化效果强弱顺序为山茶油油酸亚麻籽油紫苏籽油。     

Estimated daily intakes of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyl hydroquinone (TBHQ) antioxidants in Korea.

The study was conducted to establish the estimated daily intake (EDI) of antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyl hydroquinone (TBHQ) in Korea. The EDIs were obtained from two sources. One of the estimations was based on the analytical determination of BHA, BHT and TBHQ in 12 food categories (ten food categories for TBHQ) and on individual dietary intake data obtained from the National Health and Nutrition Survey in 1998 (n=11 525, age > 1 year). The other EDIs of BHA, BHT and TBHQ were based on the maximum permitted levels specified in national food standards in Korea and on individual dietary intake data obtained from the National Health and Nutrition Survey in 1998 (n=11 525, age > 1 year). To establish the EDIs based on the analytical determination and on individual dietary intake data, 133 food samples in 12 food categories were selected from the foods considered to be representative sources of BHA, BHT and TBHQ in the Korean diet. Selected samples were analysed by GC with FID. BHA was not detected in any of the samples analysed. BHT and TBHQ were detected in the samples, but the levels were significantly lower than their maximum limits. The EDIs1 of BHT, and TBHQ for average consumers were 0.0156(-3), and 0.0012(-3) mg kg(-1) body weight bw day(-1) and as a proportion of the ADI were 0.0052 and 0.0002%, respectively. For 95th percentile consumers, the EDIs of BHT and TBHQ were 0.0080 and 0.0006 mg kg(-1) bw day(-1), and as a proportion of the ADI were 2.67 and 0.09%, respectively. EDIs for BHA, BHT and TBHQ based on the maximum permitted levels and on individual dietary intake data were 0.04, 0.04 and 0.04 mg kg(-1) bw day(-1), respectively. The EDIs of BHA, BHT and TBHQ for average consumers ranged from 6.00 to 14.42% of the ADI of each antioxidant. According to these results, the EDIs of BHA, BHT and TBHQ in Korea were significantly lower than ADI of these antioxidants established by the JECFA.     

Phenolic profile and antioxidant properties of a crude extract obtained from a brewery waste stream

The main aims of this study were to determine the phenolic profile of a crude extract obtained (at pilot scale) from a brewery waste stream and to evaluate the antioxidant activity of the extract. The total phenolic content was determined by the Folin–Ciocalteu assay, which revealed that 50% of the extract comprised phenolic compounds. The polyphenols, identified and quantified by RP-HPLC–DAD and HPLC-ESI–TOF-MS, were mainly flavonoids (catechin, epicatechin, gallocatechin, epigallocatechin, quercetin) and phenolic acids (ferulic acid, p-coumaric acid, caffeic acid, protocatechuic acid). The crude extract displayed a high DPPH radical scavenging activity (0.18 g/L), similar to that of BHA (0.248 g/L) and higher than that of BHT (2.54 g/L). All three tested products displayed a similar ability to decrease oxidative bleaching of β-carotene (antioxidant activity coefficient of 623.8 for the crude extract, 653.3 for BHA, 559.6 for BHT). This type of brewery waste stream may be a promising source of natural antioxidants to replace the synthetic antioxidants currently used in the food industry.