通过抗氧化剂稳定Hydroxy-α-Sanshool存在于Zanthoxylum属中的抗氧化剂
Takahiko Mitani1, Yasuko Yawata1, Nami Yamamoto2
1Center of Regional Revitalization, Research Center for Food and Agriculture, Wakayama University, Wakayama 640-8510, Japan.
Foods (Basel, Switzerland)
|September 28, 2023
概括
由于不和脂肪酸,日本胡无糖很容易降解. 抗氧化剂,如阿尔法-托科菲罗尔和某些酸有效地稳定桑斯霍尔,防止降解.
科学领域:
- 食品化学 食品化学
- 自然产品化学 自然产品化学
- 植物化学 植物化学
背景情况:
- 桑舒尔,在日本胡 (Zanthoxylum piperitum) 中发现的N-胺,由于其不和脂肪酸成分,易受氧化降解.
- 这种降解在加工和产品开发中带来了挑战,影响了桑沙的特色味道和风味.
研究的目的:
- 评估抗氧化剂的有效性,特别是来自Zanthoxylum属的抗氧化剂,以防止桑索尔降解.
- 确定可以稳定氧-α-sanshool (HαS) 和减轻氧化恶化的特定化合物.
主要方法:
- 进行了加快的稳定性测试,以桑肖果香的乙醇提取物进行了测试.
- 提取物在70°C进行了7天的化,并添加了各种抗氧化剂,以量化残留的氧-α-sanshool (HαS).
- 评估了alpha-tocopherol (α-Toc) 和几种化合物 (酸衍生物,氨酸,hesperetin,naringenin) 的稳定活性.
主要成果:
- 阿尔法-托科菲罗尔 (α-Toc) 即使在低度下也表现出显著的HαS稳定活性.
- 酸显示HαS稳定活性增加,具有较多的基组;酸衍生物和氨酸特别有效.
- 虽然有效,但相对于α-Toc,烯化合物需要更高的度来实现可比稳定.
结论:
- 抗氧化剂,包括α-Toc和特定的化合物,可以有效地防止Zanthoxylum piperitum提取物中的sanshool降解.
- 这些发现表明,天然存在的抗氧化剂在植物内保存无洞中发挥着作用.
- 鉴定到的sanshool稳定剂有可能用于食品,饮料,化品和制药行业,以利用sansho独特的感官特性.
关键词:
在N-基胺中.桑托克西 (Zanthoxylum piperitum) 是一种含有的物质.氧-α-sanshool 的含量.酸是什么 酸是什么没有Sanshools的学校.稳定的稳定性 稳定的稳定性α-托科菲罗尔是什么?更多相关视频
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