【作者】 马萍； 温辉梁； 罗怡； 谢建华；

【Author】 Ma Ping;Wen Huiliang;Luo Yi;Xie Jianhua;State Key Laboratory of Food Science and Resources;

【机构】 南昌大学食品科学与资源挖掘全国重点实验室；

【摘要】 许多抗氧化剂可以相互作用以产生协同作用,从而可以更有效地抑制食物中的脂质氧化。但是关于抗氧化剂之间的协同作用机理研究集中在其他抗氧剂与生育酚的协同作用。研究发现迷迭香酸(RA)与TBHQ有协同作用,但具体的协同机理还没发现有详细报道。本研究在模拟体系中通过电化学、电子顺磁共振、荧光、Isobolograms、液相分析等实验探究了迷迭香酸与TBHQ之间的协同作用。研究发现在自由基清除方面,RA和TBHQ之间有较强的相互作用。在DPPH体系中,协同作用指数达82%。此外,RA能对TBHQ有较强的荧光猝灭作用。在抗氧化过程中可能是TBHQ向迷迭香酸传电子,自身先被氧化。这项研究探究了TBHQ和RA之间的协同作用类型,即TBHQ先发生被氧化,以延缓RA被氧化。更多还原

【Abstract】 Many antioxidants can interact to produce synergistic interactions that can more effectively inhibit lipid oxidation in foods.However,studies on the mechanism of synergism between antioxidants have focused on the synergistic effect of other antioxidants with tocopherols.Some studies have found that rosemarinic acid(RA) has a synergistic effect with TBHQ,but the synergistic mechanism has not been found to be reported in detail.The synergistic effect between RA and TBHQ was explored by electrochemistry,electron paramagnetic resonance(EPR),fluorescence quenching,Isobolograms,and HPLC in a simulated system.The study found a strong interaction between RA and TBHQ in terms of free radical scavenging.In the DPPH system,the synergy index reached 82%.In addition,RA has a strong fluorescence quenching effect on TBHQ.It is possible that TBHQ transfers electrons to RA during the antioxidant process and is oxidized first itself.This study provided a preliminary investigation into the type of synergy between TBHQ and RA,whereby TBHQ undergoes oxidation first in order to delay the oxidation of RA.更多还原