作　　者： ; ; ; ; ; ;

机构地区： 渤海大学

出　　处： 《食品科学》 2017年第5期45-53,共9页

摘　　要： 以氧化三甲胺-铁(Ⅱ)(trimethylamine oxide-Fe(Ⅱ),TMAO-Fe(Ⅱ))体外体系为研究对象,研究蓝莓叶多酚单体化合物对TMAO热分解的影响,并从自由基角度研究其反应机制。结果表明:蓝莓叶多酚单体化合物抑制TMAO-Fe(Ⅱ)体系中TMAO的热分解,显著降低体系中三甲胺、二甲胺和甲醛含量。质量分数越大,抑制效果越显著,槲皮素-3-D-半乳糖苷抑制效果优于绿原酸;随温度的升高,绿原酸和槲皮素-3-D-半乳糖苷对TMAO热分解有显著抑制作用。加热时间小于75 min,绿原酸和槲皮素-3-D-半乳糖苷抑制效果显著。槲皮素-3-D-半乳糖苷和绿原酸p H值分别为8.0和5.0时,抑制TMAO热分解效果最好。TMAO-Fe(Ⅱ)体系中TMAO的热分解过程中产生了自由基,绿原酸和槲皮素-3-D-半乳糖苷能够抑制自由基的产生,质量分数越高,则(CH3)3N自由基信号越弱;绿原酸和槲皮素-3-D-半乳糖苷通过抑制自由基的产生来抑制甲醛的形成。 The effect of individual polyphenols extracted from blueberry leaves on the thermal decomposition of trimethylamine oxide(TMAO)in TMAO-Fe(Ⅱ)model system was studied,and the reaction mechanism was also explored with respect to free radical.The results showed that the individual polyphenols could inhibit the thermal decomposition of TMAO,and reduce the contents of TMA,DMA and FA.The inhibition was more significant at higher concentrations of polyphenols.At the same concentrations,the inhibitory effect of quercetin-3-D-galactoside was better than that of chlorogenic acid.With the increase of temperature,chlorogenic acid and quercetin-3-D-galactosidase significantly inhibited the thermal decomposition of TMAO.When the heating time was less than75min,the inhibitory effect of chlorogenic acid and quercetin-3-D-galactoside was significant.The best inhibition of quercetin-3-D-galactosidase and chlorogenic acid was observed at pH8.0and5.0,respectively.Free radicals were produced during the thermal decomposition of TMAO.Chlorogenic acid and quercetin-3-D-galactosidase could inhibit the production of(CH3)3N free radicals in a concentrationdependent fashion.The generation of formaldehyde was suppressed by chlorogenic acid and quercetin-3-D-galactosidase by inhibiting the formation of free radicals.

关 键 词： 蓝莓叶多酚 绿原酸 槲皮素 半乳糖苷 体系 热分解

领　　域： [轻工技术与工程] [轻工技术与工程]