食品中常见抗氧化物质的研究

细胞中正常的生理生化功能以及信号转导和基因调控都需要自由基的调节,但过量的自由基却是许多疾病的基础。抗氧化物质可以帮助人们抵御氧化应激对身体造成的损害,而许多较强的抗氧化物质人类无法通过自身合成,大都由食物中摄取获得,本文就食品中常见的抗氧化物质及其主要抗氧化机理进行了阐述。     

食品中的天然酚类抗氧化剂

<正> 在加工、运输及销售期间,食品品质劣化的原因有微生物污染、脂质氧化及褪色等。除了微生物造成的腐败之外,脂质氧化常使食品组织变差、香味丧失、营养价值降低,以及安全顾虑的产生等,想解决这些问题,在食品中添加抗氧化剂是可行且有效的方法之一。食品中的油脂受到日光、氧气、离子辐射、金属离子或酶     

Antioxidants in lipid foods and their impact on food quality

This paper reviews the antioxidant properties of tocopherols and ascorbic acid in edible oils, and the impact of interfacial phenomena on their activities in emulsions and the effects of edible oil processing. Tocopherols are the most important natural antioxidants found in vegetable oil-derived foods. These antioxidants can interrupt lipid autoxidation by interfering with either the chain propagation or the decomposition processes. α-Tocopherol at high concentrations inhibits hydroperoxide decomposition but promotes hydroperoxide formation. The effect of antioxidants in inhibiting hydroperoxide decomposition may thus be critical in preserving food quality by reducing rancidity due to aldehyde formation. Ascorbic acid can regenerate α-tocopherol, inactivate metal initiators and reduce hydroperoxides. The activity of natural antioxidants is greatly affected by complex interfacial phenomena in emulsions and multi-component foods. In an oil-in-water emulsion system, the lipophilic antioxidants α-tocopherol and ascorbyl palmitate are more effective than in bulk oil, while the opposite trend is found for the hydrophilic antioxidants Trolox and ascorbic acid. The methodology to evaluate natural antioxidants must be carefully interpreted depending on whether oxidation is carried out in bulk oils or in emulsions, and what method is used to measure lipid oxidation.     

Free radical oxidation and food antioxidants in allergic diseases

The article reviews experimental and clinical data that supports free radicals participation in allergic reactions development. Free radical reactions were shown to take place in activation of first and second order target cells, in cellular interactions participating in allergic inflammation; besides these free radicals initiate lipid peroxidation in target cells and produce shift in eicosanoid metabolism. The review discusses participation of free radicals in allergy pathogenesis and proposes the expedience of food antioxidants utilization in complex treatment and prophylactic of allergic diseases.     

氨基酸和糖类的美拉德反应--开发新型风味剂和食品抗氧剂的新途径

介绍了美拉德反应的影响因素及将其产物开发为新型风味剂及食品抗氧剂的途径。     

The use of natural antioxidants in ready-to-serve food

Research material constituted minced meat balls prepared from mechanically deboned turkey meat. The effect of natural antioxidants, which are contained in selected spices, on sensory quality and storage stability of products was investigated. Sage and a mixture of spices (sage, red pepper, black pepper, garlic and marjoram) were used as sources of antioxidants. Products were fried in a medium layer of soybean oil and then stored in a refrigerator for 4 days. The results of the experiment showed the effect of product composition on the intensity of oxidation processes in the lipid fraction of the products. Addition of sage and the mixture of spices retarded the process of oxidation. Sage proved to be more effective than the mixture of spices.     

食品中抗氧化剂检测技术的研究进展

简单介绍了抗氧化剂在食品方面的分类及其作用。分析了比色法、气相色谱法、液相色谱法、电化学分析法、联用法、旋涡振荡萃取-超高效液相色谱法、表面增强拉曼光谱检测法和液相晶种介导生长法的原理、特点及应用范围,并对抗氧化剂检测技术的发展方向进行预测。     

Antioxidants and their migration into food simulants on irradiated LLDPE film

Effects of γ-irradiation on residual and migration levels of antioxidants, tris-(2,4-di-tert-butylphenyl) phosphite (Irgafos 168) and octadecyl-3-(3,5-di-tert-butyl-4-hydroxyphenyl) propionate (Irganox 1076), and their radiolysis products were investigated in the linear low density polyethylene (LLDPE) packaging samples treated at doses from 0 to 200 kGy. The content of Irgafos 168 was not detected in 5 kGy treated samples and the content of Irganox 1076 decreased by 34.9% from the initial level in 10 kGy treated samples. The radiolysis products, 2,4-di-tert-butylphenol (2,4-DTBP), 1,3-di-tert-butylbenzene (1,3-DTBB), and toluene were identified and their concentrations gradually increased as the irradiation dose increased. Migration of Irgafos 168 from the LLDPE pouch into food simulants, distilled water, acetic acid (4 ml/100 ml distilled water) or ethanol (20 ml/100 ml distilled water), was not detected at dose levels up to 200 kGy while that of the Irganox 1076 was detected in a decreasing mode with increasing dose.     

植物源天然食品抗氧化剂及其应用的研究

阐述了植物来源的天然食品抗氧化剂的性质、来源、化学结构、抗氧化活性、抗氧化及协同增效机理等的研究进展,介绍了天然食品抗氧化剂在食品贮存、保鲜、抗衰老、美容等方面的应用,并提出关于天然抗氧化剂研究、开发及应用等方面的建议.     

Determination of synthetic phenolic antioxidants in food items using reversed-phase HPLC

A HPLC with gradient elution method for the determination of the synthetic phenolic antioxidants (SPAs) propyl gallate (PG), tertiary butyl hydroquinone (TBHQ), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) in food items is described. A C18 column served as the stationary phase; the gradient elution was formed by acetonitrile and water:acetic acid (1%). The UV detector was set at 280 nm. Under the recommended conditions, separation of the four SPAs was achieved in less than 8 min. Analytical characteristics of the HPLC method such as limit of detection, linear range, and reproducibility were evaluated. Extraction parameters were optimized for the recoveries of the SPAs in different types of food items (cooking oil, margarine and butter, and cheese). Before the HPLC separation, the SPAs were extracted with methanol/acetonitrile (1:1, v/v) and were subjected to vortex/ultrasonic treatment. The extracts were next kept in a freezer (∼2 h) to precipitate co-extracted components. Recoveries of the SPAs when spiked to cooking oil, margarine, butter and cheese at 50 and 200 mg l⁻¹ were in the ranges 93.3–108.3% for PG, 85.3–108.3% for TBHQ, 96.7–101.2% for BHA and 73.9–94.6% for BHT. The method was applied to the determination of SPAs in 38 food items (16 cooking oils, ten margarine, six butter and six cheese samples). The levels of SPAs in positive samples are all below the legal limits of Malaysia.     

食品接触材料中抗氧剂的检测及前处理方法 研究进展

食品接触材料在加工过程中会加入一些抗氧剂,以延缓材料的老化。但抗氧剂在与食品接触的过程中会迁移进入食品中,危害消费者的身体健康。因此建立一种快速准确地检测食品接触材料中的抗氧剂含量的方法是很有必要的。本文对国内外抗氧剂检测技术进行综述,包括样品前处理和分析检测方法,目前主要采用超声波辅助提取法、超临界流体萃取法、微波辅助萃取法、固相萃取法、快速溶剂萃取法进行样品前处理,红外光谱法、紫外光谱法、色谱法进行食品接触材料中抗氧剂含量的定量检测,以期为食品接触材料中抗氧剂的检测方法研究提供参考。     

气相色谱/质谱法检测食品塑料包装材料中三种抗氧剂

建立了食品用塑料包装材料中三种酚类抗氧剂:丁基羟基茴香醚(BHA)、叔二丁基羟基甲苯(BHT)和特丁基对苯二酚(TBHQ)检测的气相色谱/质谱方法。该方法在0·5～100mg/L范围内线性关系良好,线性相关系数均大于0·999;检出限为0·5mg/kg;平均回收率为93·4%～95·6%,RSD为1·1%～4·2%。该方法操作简便,结果准确,灵敏度高,稳定性好,适合于食品用塑料包装材料中三种抗氧剂的同时测定,可为我国建立食品包装中相应的检测方法提供参考。     

Simultaneous determination of five antioxidants in food by HPLC with fluorescence detection

An HPLC method with fluorescence detection was developed for the determination of propyl gallate, nordihydroguaiaretic acid, butylated hydroxyanisole (2- and 3-tert-butyl-4-hydroxyanisole), tert-butylhydroquinone and octyl gallate in edible oils and foods. The antioxidants in edible oil were isolated directly with acetonitrile saturated with n-hexane. The antioxidants in food were extracted with ethyl acetate and the extract was concentrated under vacuum. They were isolated from the residue with acetonitrile saturated with n-hexane. The acetonitrile layer was centrifuged at 5,000 rpm for 10 min. The HPLC separation was performed on a Symmetry C18 column (3.5 microns, 4.6 mm i.d. x 150 mm) using a mixture of 5% acetic acid-acetonitrile-methanol (4:3:3, v/v/v) as the mobile phase and monitored by using a fluorescence detector with time programming. Sample peaks were identified by comparison of the fluorescence spectra with those of antioxidant standards. Average recoveries of fortified antioxidants at 100 micrograms/g were 72.1-99.6%. Coefficients of variation were 0.7-7.2%.     

食品接触材料中受阻酚类抗氧化剂的迁移及分析研究进展

针对食品接触材料中的受阻酚类抗氧化剂,分别从迁移模拟试验、分析富集净化手段、仪器分析方法的研究进展进行了综述。     

包装材料中三种抗氧化剂的快速检测

建立食品和药品包装材料中3种抗氧化剂2,6-二叔丁基对甲基苯酚、丁基羟基茴香醚和特丁基对苯二酚的气相色谱检测法.样品以环己烷和异丙醇的混合液为提取溶剂,采用微波辅助萃取法进行提取.以Rtx(R)-5为分析柱,氢火焰离子化检测器检测,外标法定量.3种抗氧化剂在5.0～100.0 mg/L范围内线性关系良好(r2＞0.998).在3个添加水平下,3种抗氧化剂的回收率范围为81.0％～95.2％,相对标准偏差小于10％.方法检出限范围为0.16～0.41 mg/kg.该方法操作便捷,灵敏度高,可用于食品和药品包装材料中抗氧化剂的快速检测.     

Recent developments of natural antimicrobials and antioxidants on fish and fishery food products

Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery-derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. This review provides recent literature on the different antioxidant and antimicrobial agents from natural sources, focusing on microbial and oxidative spoilage mechanisms, their inhibition system, and their applications to retard spoilage, maintain safety, and extend the shelf life of FFP. Their applications and benefits have been revisited.     

The effect of industrial food processing on potentially health-beneficial tomato antioxidants

Increasing desires from both consumers and producers to understand better which nutritive components are present in our food and how these are influenced by industrial processing strategies is resulting in extra research involving the use of state-of-the-art technologies to generate novel biochemical information. In this review, attention has been focused on tomato as this is a product eaten right across the world both as fresh produce and after having been processed in a wide variety of ways. There is a particular interest in tomato as it is a major component in the so-called "Mediterranean diet" which has recently been associated with a healthier lifestyle. Tomatoes are rich sources of a variety of nutritional compounds and especially some key antioxidant components such as the carotenoid lycopene, vitamin C, and a range of polyphenols. The potentially protective properties of these antioxidants are of great interest and the consumer has already become aware of their potential importance. Surveying the literature has revealed that much research has been done on the biochemical composition of tomato and its products. However, it remains difficult to make clear conclusions on optimizing the processing strategy. Many, apparently conflicting, findings have been reported and consequently, in this review, we have drawn attention to these and have attempted to clarify their cause. Finally, a range of recommendations has been made as to how future research might be performed in order to generate more concrete conclusions enabling recommendations towards more optimized processing strategies.     

Characterizing the migration of antioxidants from polypropylene into fatty food simulants

The migration (diffusion and equilibrium) processes of antioxidants (AOs) from polypropylene (PP) films of different thicknesses into n-heptane and 95% ethanol as fatty food simulants were analysed at 20, 37 and 60°C. Heptane fully extracted the AOs from the polymer while a partition equilibrium described the migration to ethanol. The kinetics of migration were also studied via the diffusion coefficients. As expected, diffusion was found to be faster when the polymer was in contact with heptane, due to polymer swelling by the solvent. The kinetics of the process in ethanol was described by different theoretical expressions which are discussed. Equations disregarding partition equilibrium failed to describe the process and the diffusion coefficient values obtained through them were much smaller than the actual ones and dependent on film thickness. The results also showed the significance of food simulant selection in the analysis of food-packaging interactions and migration variability with thickness.