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71.
72.
Hsu FL Huang WJ Wu TH Lee MH Chen LC Lu HJ Hou WC Lin MH 《International journal of molecular sciences》2012,13(5):6073-6088
Thirteen polyphenolics were isolated from fresh pods of Caesalpinia pulcherrima using various methods of column chromatography. The structures of these polyphenolics were elucidated as gallic acid (1), methyl gallate (2), 6-O-galloyl-d-glucoside (3), methyl 6-O-galloyl-β-d-glucoside (4), methyl 3,6-di-O-galloyl-α-d-glucopyranoside (5), gentisic acid 5-O-α-d-(6'-O-galloyl)glucopyranoside (6), guaiacylglycerol 4-O-β-d-(6'-O-galloyl)glucopyranoside (7), 3-methoxy-4-hydroxyphenol 1-O-β-d-(6'-O-galloyl) glucopyranoside (8), (+)-gallocatechin (9), (+)-catechin (10), (+)-gallocatechin 3-O-gallate (11), myricetin 3-rhamnoside (12), and ampelopsin (13). All isolated compounds were tested for their antioxidant activities in the 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, and peroxynitrite radicals scavenging assays. Among those compounds, 11, 12, and 2 exhibited the best DPPH-, hydroxyl-, and peroxynitrite radical-scavenging activities, respectively. Compound 7 is a new compound, and possesses better scavenging activities towards DPPH but has equivalent hydroxyl radical scavenging activity when compared to BHT. The paper is the first report on free radical scavenging properties of components of the fresh pods of Caesalpinia pulcherrima. The results obtained from the current study indicate that the free radical scavenging property of fresh pods of Caesalpinia pulcherrima may be one of the mechanisms by which this herbal medicine is effective in several free radical mediated diseases. 相似文献
73.
迷迭香提取物在油脂和肉类制品中的应用 总被引:15,自引:2,他引:15
本主要对迷迭香提取物和其他的抗氧化剂BHT,BHT,VE在油脂及肉类制品中抗氧化性做了研究与对比。 相似文献
74.
Nuñez de Gonzalez MT Boleman RM Miller RK Keeton JT Rhee KS 《Journal of food science》2008,73(5):H63-H71
ABSTRACT: Raw pork sausages with no antioxidant (control), 3% or 6% dried plum puree (DP), 3% or 6% dried plum and apple puree (DPA), or 0.02% butylated hydroxytoluene and butylated hydroxyanisole (BHA/BHT) were (1) stored raw in chubs at 4 °C (RR) and evaluated weekly over 28 d, (2) cooked as patties, vacuum packaged, and stored at 4 °C (PR) for weekly evaluation over 28 d, or (3) cooked, vacuum packaged, and stored at –20 °C (PF) and evaluated monthly over 90 d. DP at 3% or 6% levels was as effective as BHA/BHT for retarding lipid oxidation in PR sausage patties. Likewise, DP at 3% was equally as effective in PF patties, but DP at 6% was even more effective (lower TBARS values) than BHA/BHT for retarding oxidative rancidity. All treatments decreased the fat and increased moisture content of raw sausages but only 6% DP reduced cooking yields. Inclusion of 6% DP decreased internal redness while both 6% DP and DPA increased yellowness of raw sausage. Trained panel sensory evaluations indicated that DP enhanced sweet taste, decreased salt and bitter tastes, and masked cooked pork/brothy, cooked pork fat, spicy/peppery, and sage flavors. In general, warmed-over flavor notes were not affected by storage treatments. Overall, pork sausage with 3% DP or DPA was as acceptable to consumers as the control or those patties with BHA/BHT, but patties with 6% of either plum product were less desirable. Inclusion of 3% DP was effective as a natural antioxidant for suppressing lipid oxidation in precooked pork sausage patties. 相似文献
75.
The migration of volatile components into the headspace of glass vials from rubber closures is a potential source of haze formation in reconstituted solutions of powders for parenteral administration. In this paper, a headspace method was used to extract volatile substances from different types of rubber closures used in ceftriaxone sodium for injection whose clarity were poor. The extracts obtained were analyzed by gas chromatography (GC)-mass spectrometry (MS). An antioxidant in rubber closures, butylated hydroxytoluene (BHT), was found to affect the haze state of ceftriaxone sodium for injection. 相似文献
76.
抗氧剂264新生产工艺 总被引:4,自引:0,他引:4
在一套 1 50 0 t/ a工业装置上证实了用真空分馏和一次结晶后处理工艺 ,以较低的成本生产工业级抗氧剂 2 6 4 (或 T50 1 ) ,并直接产出食品级抗氧剂 BHT的技术经济合理性和优势 相似文献
77.
本试验旨在研究2,6-二叔丁基-4-甲基苯酚(BHT)对饲喂氧化豆油日粮黄羽肉鸡肌肉品质及抗氧化能力的影响。试验采用2×2因子设计,因素1为日粮中的豆油,按其品质分为新鲜豆油(MDA=13.4 nmol/mL)和氧化豆油(MDA=367.7 nmol/mL),因素2为日粮中BHT含量,按添加剂量分为两水平(0、125 mg/kg)。240羽1日龄优质黄羽肉鸡被随机分成4个处理组,每组6个重复,每个重复10只鸡。结果表明:与新鲜豆油组相比,氧化豆油组肌肉滴水损失和丙二醛MDA含量显著增加(p<0.05);肌肉内还原型谷胱甘肽(GSH)含量、总超氧化物歧化酶(T-SOD)活力和肌肉总抗氧化能力(T-AOC)显著降低(p<0.05);腿肌肌肉中γ-谷氨酰半胱氨酸合成酶调节亚单位(γ-GCLm)和γ-谷氨酰半胱氨酸合成酶催化亚单位(γ-GCLc)的mRNA表达量显著降低(p<0.05)。与不含BHT日粮组相比,日粮中添加125 mg/kg BHT能够显著降低肌肉中MDA含量、肌肉滴水损失及蒸煮损失(p<0.05),能够显著提高肌肉T-SOD和CAT酶活(p<0.05),显著提高肌肉中CAT和γ-GCLm的mRNA表达量(p<0.05)。结论:日粮中添加BHT能够通过提高黄羽肉鸡机体抗氧化能力,改善肉品质,缓解氧化豆油造成的氧化损伤。 相似文献
78.
建立了气相色谱-质谱法测定塑胶跑道非固体原料中2,6-二叔丁基对甲苯酚(BHT)含量的测试方法,在(1~100)mg/L范围内,方法线性相关系数R2=0.99795,检出限为0.012g/kg,定量限为0.040g/kg,RSD在(1.29~2.56)%。将含有BHT的非固体原料制作成塑胶跑道成品,用GB 36246-2018中总挥发性有机化合物(TVOC)释放量测试方法测试BHT释放量。建立非固体原料中BHT含量与成品中BHT释放量的相关性,二者具有较好的线性关系,线性相关系数R2=0.96965。 相似文献
79.
黄酮类食用天然色素抗氧活性的研究 总被引:23,自引:7,他引:23
利用DPPH法对四种黄酮类食用天然色素的研究发现:它们都具有抗氧活性,有的可与BHT相比美,比紫外光谱和黄酮含量的分析说明了四种色素的抗氧活性与黄酮化合物含量及结构的关系,为进一步拓宽黄酮类食用天我色素的应用,提供科学依据。 相似文献
80.