摘要
目的:观察几何异构化对番茄红素淬灭单线态氧功能的影响。方法:采用碘诱导的方法从番茄红素全反式异构体中制备一定数量的13和9顺式异构体,应用C30-HPLC-PDA分离和纯化个异构体组分。而后,通过对反应体系的光子计数,比较不同异构体对次氯酸-双氧水反应所产生的单线态氧的灭能力。结果:各异构体淬灭单线态氧的能力依次为:全反式异构体>13顺式异构体>9顺式异构体。结论:发生在番茄红素分子中双键两侧的顺式异构可降低其淬灭单线态氧的能力,而这一异构发生的位置越靠近分子的中央,其淬灭单线态氧能力下降越快。
Objective： To study the effects of geometrical isomerisation on singlet-oxygen quenching by lycopene in vitro. Method： In this study, induced by iodine and with further separation and purification by C30-HPLC, the certain amounts of 13Z- and 9Z-isomers were prepared from the all E-isomer of natural lycopene. Ability to extinguish singlet-oxygen generated from reaction between NaC10 and H202 by each isomer was then compared by count photons generated from the reaction. Result： Ability to quench singlet-oxygen by each isomer is ranked in following order： allE-isomer 〉 13Z-isomer 〉 9 Z-isomer. Conclusion： It is therefore considered that Z-isomerisation appeared by both sides of double bond in the molecule of lycopene can reduce the ability to extinguish singlet-oxygen of the molecule. Additionally, the closer to the center of the molecule this isomerisation, the more decrease of ability to extinguish singlet-oxygen by the molecule.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第8期104-107,共4页
Food Science
基金
北京市自然科学基金对外合作项目(SZ200511417020)
