摘要
以羟自由基(·OH)和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除活性为考察指标,考察α、β、γ-环糊精及2-甲基、2,6-二甲基、2,3,6-三甲基及羟丙基等β-环糊精的衍生物与啤酒花中重要树脂成分的氢化衍生物六氢β-酸所形成的环糊精包合物的抗氧化活性。结果表明:上述六氢β-酸环糊精包合物均具有不同程度清除·OH和DPPH自由基的活性,且清除活性均好于同浓度下未包合的六氢β-酸。在此基础上,以协同系数为指标,苯甲酸钠为对照,研究六氢β-酸-2-甲基-β-环糊精、六氢β-酸-γ-环糊精、六氢β-酸-羟丙基-β-环糊精、六氢β-酸-2,3,6-三甲基-β-环糊精包合物与食品添加剂VC、Na Cl、柠檬酸、蔗糖在·OH和DPPH自由基体系的协同抗氧化作用。结果表明:·OH体系中,各种包合物/柠檬酸的双组分体系和包合物/VC-Na Cl-蔗糖的多组分体系均无协同抗氧化性;而包合物/VC、包合物/Na Cl、包合物/蔗糖的双组分体系有较好的协同抗氧化性。DPPH自由基体系中,除包合物/蔗糖的双组分体系外,其他双组分和多组分体系均具有较好的协同抗氧化作用。而对照品苯甲酸钠与4种食品添加剂所形成的双组分体系中均无协同抗氧化作用。
In this study,hydroxyl and DPPH free radical scavenging assays were used to investigate the antioxidant capacity of novel inclusion complexes of hexahydro-β-acid,a hydrogenated derivative of resin in hops,withα,βandγ-cyclodextrin as well as 2-methyl,2,6-bimethyl and 2,3,6-trimethyl-β-cyclodextrin.The results suggested that all inclusion complexes had antioxidant activity in varying degrees and their scavenging capacity against hydroxyl and DPPH free radicals was better than that of hexahydro-β-acid at the same concentration.On the basis of the above results,the synergistic antioxidant activity was evaluated on four inclusion complexes(2-methyl-β-cyclodextrin,hydroxypropyl-β-cyclodextrin,2,3,6-trimethyl-β-cyclodextrin andγ-cyclodextrin),mixed with food additives(vitamin C,sodium chloride,citric acid and sucrose)in comparison with sodium benzoate.The results showed that all binary mixtures of inclusion complexes with citric acid and quaternary mixtures with vitamin C,NaCl and sucrose had no synergistic antioxidant activity in hydroxyl radical system,but the binary combinations of inclusion complexes with vitamin C,sodium chloride or sucrose were synergistic.Meanwhile,all binary/quaternary combinations except binary combination with sucrose had good synergistic antioxidant activity in DPPH free radical scavenging assay.However,sodium benzoate had no synergism with all four food additives in binary combinations.
作者
徐海宁
刘玉梅
XU Haining;LIU Yumei(College of Chemistry and Chemical Engineering,Xinjiang University,ürümqi 830046,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第7期33-40,共8页
Food Science
基金
国家自然科学基金地区科学基金项目(31660490)
关键词
六氢Β-酸
环糊精包合物
苯甲酸钠
食品添加剂
协同抗氧化活性
hexahydro-β-acids
cyclodextrin inclusion complex
sodium benzoate
food additives
synergistic antioxidant activity
