首页 | 本学科首页   官方微博 | 高级检索  
     


Quenching Mechanisms and Kinetics of α-Tocopherol and β-Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3
Authors:WT Yang    JH Lee    DB Min
Affiliation:Authors are with the Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210. Please address correspondence to author Min at E-mail:
Abstract:ABSTRACT: Effects of FD&C Red No. 40, Red No. 3, Yellow No. 5, Yellow No. 6, Green No. 3, Blue No. 1 and Blue No. 2 on 0.03M soybean oil oxidation in acetone at 25 °C under light were studied by measuring headspace oxygen depletion. As Red No. 3 increased from 0 to 5, 20, 100 and 200 ppm, the headspace oxygen was reduced by 2 to 70, 73, 77 and 77%, respectively, for 4 h. Only Red No. 3 acted as a photosensitizer to produce singlet oxygen in the oil. The quenching rates of α-tocopherol and β-carotene for the singlet oxygen by Red No.3 were 4.1 × 107 M?1s?1 and 7.3 × 109 M?1s?1, respectively. When β-carotene was below 1.86 × 10?6 M, β-carotene quenched singlet oxygen, but it quenched both singlet oxygen and Red No. 3 at or above 3.72 × 10?6 M. However, α-tocopherol quenched singlet oxygen only.
Keywords:photosensitizer  quenching  FD&C Red No  3  α-Tocopherol  β-Carotene
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号