食品科学2017，Vol.38Issue(5)：45-53,9.DOI:10.7506/spkx1002-6630-201705008
蓝莓叶多酚单体化合物对TMAO-Fe(Ⅱ)体系中TMAO热分解的影响
Effects of Individual Polyphenols Extracted from Blueberry Leaves on the Thermal Decomposition of Trimethylamine Oxide (TMAO) in TMAO-Fe(Ⅱ) Model System
摘要
Abstract
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 than 75 min,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 pH 8.0 and 5.0,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 concentration-dependent 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-3-D-半乳糖苷/TMAO-Fe(Ⅱ)体系/TMAO热分解Key words
blueberry leaf polyphenols/chlorogenic acid/quercetin-3-D-galactoside/TMAO-Fe(Ⅱ) model system/thermal decomposition of TMAO分类
轻工纺织引用本文复制引用
李颖畅,杨钟燕,王亚丽,惠丽娟,汤轶伟,励建荣..蓝莓叶多酚单体化合物对TMAO-Fe(Ⅱ)体系中TMAO热分解的影响[J].食品科学,2017,38(5):45-53,9.基金项目
国家自然科学基金青年科学基金项目(31201308) （31201308）
“十二五”国家科技支撑计划项目(2012BAD29B06) （2012BAD29B06）
