葡萄的化合物和有机酸的协同作用,添加和对抗作用
1Institute of Chemistry, Moldova State University. crina.vicol@ichem.md.
Acta chimica Slovenica
|December 21, 2023
概括
天然化合物如甲基素和白醇与有机酸相互作用,表现出多种抗氧化作用. 一些组合在酸性条件下增强稳定性,而另一些则表现出协同的抗氧化活性.
科学领域:
- 食品化学 食品化学
- 自然产品化学 自然产品化学
- 抗氧化剂研究 抗氧化剂研究
背景情况:
- 和非化合物以其抗氧化特性而闻名.
- 有机酸是常见的食品添加剂,可以影响化合物的稳定性.
- 了解化合物相互作用对于食品和制药应用至关重要.
研究的目的:
- 为了研究天然/非化合物和有机酸之间的抗氧化相互作用.
- 在二元混合物中识别添加,对抗和协同效应.
- 探索酸性介质对抗氧化剂活性的影响.
主要方法:
- 使用DPPH (2,2-diphenyl-1-picrylhydrazyl) 试验来测量抗氧化能力.
- 测试了特定的化合物的组合 (甲基素,素,常规素,复星醇,酸,酸) 与有机酸 (酸,酸,二氧化酸).
主要成果:
- 甲基素,氨酸,白醇和酸显示了与酸和酸的添加和对抗相互作用,可能是由于在酸性介质中增强的稳定性.
- 鲁丁和酸与酸和酸表现出协同作用,可能与聚合或改变的机制有关.
- 与二基酸的组合显示了剂量依赖的协同作用,添加剂或对抗作用.
- 在二氧化酸和亚斯科布酸,甲素和常规素之间观察到显著的协同效应.
结论:
- 自然化合物和有机酸之间的抗氧化相互作用是复杂的,并且取决于特定的化合物和pH条件.
- 酸性环境可以调节化合物的抗氧化功效.
- 协同效应突出了使用这些化合物组合增强抗氧化剂配方的潜力.
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