几种常见化合物对槲皮素稳定性的影响

Effect of Several Common Compounds on Stability of Quercetin

槲皮素是一种多酚羟基化合物,具有抗炎、抗氧化、提高动物生产性能、改善动物肉品质等功能。为探究生产或加工过程中常见化合物对槲皮素稳定性的影响,选取了不同浓度的氧化还原剂、金属化合物、糖类、柠檬酸等物质处理槲皮素6 h和24 h,并观察几种不同浓度的常见化合物对槲皮素浓度的影响。结果表明,过氧化氢和亚硝酸钠呈时间和浓度依赖性地降低槲皮素浓度(P<0.05);钾离子、钙离子、钠离子、葡萄糖、蔗糖和柠檬酸不影响槲皮素浓度(P>0.05);镁离子与槲皮素作用6 h,对其浓度无显著影响(P>0.05),而作用24 h时,高浓度的镁离子显著降低了槲皮素溶液浓度(P<0.05);铝离子和铜离子作用6 h和24 h均能显著地降低槲皮素浓度(P<0.05)。表明氧化剂、还原剂、镁离子、铜离子和铝离子会影响槲皮素稳定性,而钾离子、钙离子、钠离子、葡萄糖、蔗糖和柠檬酸不会影响槲皮素稳定性。

Quercetin is a polyphenol hydroxy compound, which has the functions of antiinflammation, antioxida- tion, improving animal production performance and improving meat quality of animals. For investigating the effect of common compounds in the course of production or processing on quercetin stability, different concentrations of redox agent, metallic compounds, sugar, citric acid were selected to co-treat with quercetin for 6 h and 24 h, and the effect of several different concentrations of compounds on quercetin content were observed. The results showed that hydrogen peroxide and sodium nitrite decreased the concentrations of quercetin in a time and concentration dependent manner （P〈0.05）. Potassium ions, calcium ions, sodium ions, glucose, sucrose and citric acid did not affect quercetin concen- trations. The magnesian ion had no significant influence on quercetin concentrations at 6 h （P〉0.05）, but significantly decreased the concentrations of quercetin at 24 h （P〈0.05）. The concentrations of quereetin were markedly decreased in the presence of aluminum ion and copper ion at 6 h and 24 h （P〈0.05）. It indicated that oxidant, reducing agent, magnesium ion, copper ion and aluminum ion could affect the stability of quercetin, but potassium, calcium ion, sodi- um ion, glucose, sucrose and citric acid could not affect the stability of quercetin.