摘要
利用猪油作为研究对象,探讨常用的抗氧化食品添加剂TBHQ、BHA和BHT的作用机理。采用紫外可见吸收光谱结合MCR-ALS方法,证明随着ctDNA逐渐加入TBHQ中,会改变TBHQ位于260 nm和287 nm的紫外吸收光谱。而TBHQ加入到ctDNA中,同样会使得ctDNA的紫外吸收光谱出现位于262 nm和282 nm的吸收峰,侧面证明食品添加剂是可以与DNA发生反应,进而影响人体健康,需要对食品添加剂的含量加以控制。
The action mechanism of antioxidant food additives TBHQ,BHA and BHT was discussed with lard as the research object.Using UV-VIS absorption spectrum and MCR-ALS method,it is proved that the gradual increase of the content of ctDNA will change the UV-VIS absorption spectrum of TBHQ at 260 nm and 287 nm,and the addition of TBHQ will also make the UV-VIS absorption spectrum of ctDNA appear at 262 nm and 282 nm,which proves that food additives can react with DNA,thus affecting human health.Therefore,the content of food additives needs to be controlled.
作者
徐大玮
毕玉琦
解恒杰
刘睿
XU Dawei;BI Yuqi;XIE Hengjie;LIU Rui(Shandong Institute for Food and Drug Control/Key Laboratory of Supervising Technology for Meat and Meat Products for State Market Regulation,Jinan 250103;Shandong Quality and Technical Examination Assessment Center Co.,LTD.,Jinan 250014)
出处
《中国农学通报》
2023年第8期127-132,共6页
Chinese Agricultural Science Bulletin
