摘要
目前,食品工业主要使用人工合成的抗氧化剂,但因人工合成抗氧化剂的安全性受到怀疑,所以人们开始寻找安全高效的复配抗氧化剂。本文综述了复配抗氧化剂的基本成分,主要有天然黄酮类、酚类、活性多糖类、维生素类以及皂苷单宁类等。阐述了抗氧化剂之间的协同作用机理,有修复再生、偶联氧化、吸收氧气、改变酶的活性和络合金属离子五大类,同时,列出了几种常见抗氧化剂的协同作用:茶多酚与VC、VE以及类胡萝卜素的氧化协同作用;维生素之间以及维生素同酚类和酸类物质之间的氧化协同作用等。同时对近年来天然复配抗氧化剂的新产品进行了概览,指出了目前在复配抗氧化剂研究中存在的一些问题,并对其发展前景进行了展望,希望可以为复配抗氧化剂的开发和利用提供参考。
At present,synthetic antioxidants were widely used in food industry.However,because the safety of synthetic antioxidants has been suspected,people begin to study the safe and efficient complex antioxidants.The components of complex antioxidants,such as Natural flavonoids,phenols,Active polysaccharides,vitamins,saponins,tannins were reviewed in this paper.The article elaborated the mechanism of the synergistic effect between antioxidants,including repair and,coupled oxidation,absorb oxygen,change the activity of enzyme and complex metal ions.In addition,the synergistic effect between tea polyphenol and VC,VE,carotenoids,vitamin and phenols,organic acid were reviewed.At the lst,this paper reviewed some new complex antioxidants,and pointed out some problems existing in the research.The prospect of complex natural antioxidants was propsed and hope it will provide the reference for the development and utilization of complex antioxidants.
出处
《中国食品添加剂》
CAS
北大核心
2012年第2期172-176,共5页
China Food Additives
基金
河南省农业科技成果转化项目(项目编号:102201110012)
关键词
复配抗氧化剂
成分
协同作用
机理
complex antioxidants
components
synergistic effect
mechanism
