使用电子偏磁共振光谱测量对食品的抗氧化功能进行评估:使用样本进行验证
Megumi Ueno1, Minako Nyui1, Ken-Ichiro Matsumoto1
1Quantitative RedOx Sensing Group, Department of Radiation Regulatory Science Research, Institute of Radiological Science, National Institutes for Quantum Science and Technology (QST), Chiba, Japan.
Journal of food science
|February 8, 2026
概括
发酵增强了抗氧化能力,特别是对抗超氧化物和基激素. 较长的发酵时间和特定的成分,如甲酸,增强了这些保护作用,正如电子磁共振方法所示.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 分析化学 分析化学
背景情况:
- 氧化压力与各种健康问题有关.
- 抗氧化剂在减轻氧化损伤方面发挥着至关重要的作用.
- 是一种发酵食品,因其潜在的抗氧化特性而受到研究.
研究的目的:
- 为了评估不同样本的抗氧化活性.
- 评估能够灭超氧化物 (O2•-) 和基 (OH) 的能力.
- 为了确定由直接减少稳定的氧基.
主要方法:
- 使用基于电子磁共振 (EPR) 的测定方法.
- 测量了超氧化激素清理活动.
- 评估了基灭能力.
- 评估了稳定的基基的直接减少.
主要成果:
- 能够灭超氧化激素的能力随着发酵持续时间 (2年>1年>标准) 的增加.
- 果味的黑显示,由于亚酸的作用,直接减少了氧基.
- 在长时间发酵的中,与糖/蛋白质相关的酸激素火程度略有提高.
- 添加增强了TEMPOL在高热温度下降的效果,主要是通过H2O火.
结论:
- 发酵显著提高了的抗氧化能力.
- 像 Askorbic 酸这样的特定成分有助于直接的基因减少.
- EPR方法为评估食品的抗氧化活性提供了一种可行的方法.
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