食品科学2025，Vol.46Issue(13)：63-74,12.DOI:10.7506/spkx1002-6630-20241112-092
全反式和顺式虾青素的物化特性比较:实验与量子化学结合分析
Comparison of Physicochemical Properties of All-E and Z-Astaxanthin:Experimental and Quantum Chemistry Analysis
摘要
Abstract
Z-isomerization of carotenoids usually change their properties,so it is necessary to comprehensively analyze the physicochemical properties of all-E and Z-astaxanthin(AST).AST with high proportions of Z-isomer were prepared by illumination followed by silica gel column chromatography,and the physicochemical properties of all-E-and Z-AST were measured and compared using an X-ray diffractometer,a differential scanning calorimeter,a scanning electron microscope and a colorimeter,and their in vitro antioxidant activity and in vivo antioxidant activity in Caenorhabditis elegans were evaluated.Meanwhile,the mechanisms underlying the differences in color and antioxidant activity between the two isomers of AST were revealed using quantum chemistry.The results showed that as the proportion of Z-isomer rose,the crystallinity of AST declined,its morphology changed from regular to amorphous,and its solubility in organic solvents and vegetable oils increased.The solubility of 96%Z-AST was 491.2 and 59.9 times as high as that of all-E AST in ethanol and olive oil,respectively.Moreover,the scavenging effect of Z-AST on hydroxyl radical and superoxide anion radical and its capacity to enhance resistance to oxidative stress in C.elegans were significantly higher than those of all-E-AST(P<0.05).Furthermore,the results of quantum chemistry showed that after Z-isomerization of AST,the absorption intensity at the maximum absorption wavelength(λmax)attenuated significantly,and the molar absorption coefficient decreased,and the red value of AST dropped significantly.The antioxidant capacity of AST was improved by an increase in the length of hydroxyl bonds in the terminal rings and changes in the ionization potential and electron affinity.These results provide a theoretical basis for revealing the differences between all-E and Z-AST and guiding the application of AST in health field.关键词
虾青素/全反式异构体/顺式异构体/物化特性/量子化学Key words
astaxanthin/all-E-isomer/Z-isomer/physicochemical properties/quantum chemistry分类
轻工业引用本文复制引用
刘晓娟,周乐松,陈佳玲,柯亮,冯裕杰,肖杰,曹庸..全反式和顺式虾青素的物化特性比较:实验与量子化学结合分析[J].食品科学,2025,46(13):63-74,12.基金项目
广州市重点研发计划项目(SL2022B03J00806) （SL2022B03J00806）
国家自然科学基金面上项目(32172195) （32172195）
