Polyphenolic Compound and the Degree of Browning in Processing Apple Varieties

Polyphenolic compound in processing apple （Malus domestica Borkh.） varieties and the relationship between polyphenol content and enzymatic browning were studied to provide reference for raw material selection and processing method optimization. The content of polyphenol compound in 10 processing apple varieties （4 cider and 6 juice varieties） were analyzed using the Folin-Ciocalteu method and HPLC. The degree of browning and the activities of polyphenol oxidase were also studied. The content and proportion of the polyphenol varied depending on the variety. Bitter varieties globally showed a higher polyphenol concentration than sweet or acid varieties. Proanthocyanidins, chlorogenic acid, （＋）-catechin, （-）-epicatechin were high-concentrated polyphenols in apple fruits. Phloridzin, the unique polyphenol of apple, was abundant in the bitter variety Frequin rouge fruit. Total polyphenols, proanthocyanidins, （＋）-catechin, and phloridzin had higher correlations with browning. The correlation was low between chlorogenic acid and browning. The polyphenolic profiles were correlated with the apple types. Cider apples contained more polyphenol than juice apple varieties. The content of flavan-3-ol has a close relationship with fruit browning.

Accumulation of Polyphenolic Compounds and Osmolytes under Dehydration Stress and Their Implication in Redox Regulation in Four Indigenous Aromatic Rice Cultivars

Present work was undertaken to screen some drought tolerant indigenous aromatic rice cultivars(IARCs),commonly cultivated in West Bengal,India,based on their capacity to produce osmolytes,redox-sensitive phenolic acids and flavonoids,as contrivances for redox-regulation under drought stress.Polyethylene glycol induced post imbibitional dehydration stress mediated changes in redox regulatory properties of the germinating seeds of the four IARCs(Jamainadu,Tulaipanji,Sitabhog,Badshabhog),which were assessed in terms of changes in prooxidant accumulation(in-situ localization of reactive oxygen species(ROS)by confocal microscopy,DCFDA(2′,7′-dichlorofluorescin diacetate)oxidation,O2-and H2O2 accumulation),cumulative antioxidative defense(radical scavenging property and total thiol content),ROS scavenging phenolic acids(gallic acid,protocatechuic acid,gentisic acid,para-hydroxy benzoic acid,chlorogenic acid,caffeic acid,syringic acid,salicylic acid,sinapic acid and p-coumaric acid)and flavonoids(catechin,naringin,rutin,quercetin,kaempferol,myricetin and apigenin).The capability of germinating seeds to accumulate osmolytes(like glycinebetaine,proline,soluble carbohydrates and K+ion)and polyphenolic compounds was also correlated with their corresponding redox status and redox biomarkers(conjugated diene,hydroperoxide,thiobarbituric acid reactive substances and free carbonyl content)produced under the same conditions.The results in general showed that accumulation of osmolytes along with the redox-sensitive phenolics and flavonoids conferred the ability to maintain the redox homeostasis under drought stress for the tolerant IARCs(Badshabhog and Tulaipanji).

Inhibitory effect of tartary buckwheat seedling extracts and associated flavonoid compounds on the polyphenol oxidase activity in potatoes(Solanum tuberosum L.)

To improve the processing quality of potatoes,phosphate buffer extract(PBE),50%ethanol(E50),and aqueous extract(AE)of tartary buckwheat seedlings were evaluated for their ability to inhibit the enzymatic browning of potatoes.The results suggest that all extracts of tartary buckwheat seedlings exert significant inhibitory effects on the polyphenol oxidase(PPO)activity in potatoes.The relative concentrations required for a 50%reduction in the PPO activity(IC50)were 0.21,0.28 and 0.41 mg mL^-1,for PBE,E50 and AE,respectively.The strongest inhibitory activity was observed for PBE,followed by E50 and AE.Four flavone compounds in the PBE of tartary buckwheat seedlings(i.e.,rutin,kaempferol-3-O-rutinoside,quercetin,and kaempferol)were identified by high-performance liquid chromatography.These compounds were subsequently evaluated for their roles in the inhibition of PPO from potatoes using a model system.The results indicated that rutin exhibited the highest inhibition rate on the PPO of potato.A synergistic inhibitory effect was observed by mixing rutin,kaempferol-3-Orutinoside,quercetin,and proteins.The inhibitory patterns of rutin,kaempferol-3-O-rutinoside,and quercetin on the enzyme were noncompetitive and reversible,with inhibitory constants of 0.12,0.31,and 0.40 mg mL^-1,respectively.Flavonoids from tartary buckwheat seedlings may exhibit a common mechanism with phenolic compounds,involving the blockage of the reaction of oxygen with PPO leading to the inhibition of the enzymes involved in browning.Based on these results,extracts of tartary buckwheat seedlings can be used as potent natural inhibitors.

African eggplant(Solanum anguivi Lam.)fruit with bioactive polyphenolic compounds exerts in vitro antioxidant properties and inhibits Ca^(2+)-induced mitochondrial swelling

Objective:To evaluate the antioxidant and radical scavenging activities of Solanum anguivi fruit(SAG)and its possible effect on mitochondrial permeability transition pore as well as mitochondrial membrane potential(△Ψ_m)isolated from rat liver.Methods:Antioxidant activity of SAG was assayed by using 2,2-diphenyl-1-picrylhydrazyl(DPPH),reducing power,iron chelation and ability to inhibit lipid peroxidation in both liver and brain homogenate of rats.Also,the effect of SAG on mitochondrial membrane potential and mitochondrial swelling were determined.Identification and quantification of bioactive polyphenolics was done by HPLC-DAD.Results:SAG exhibited potent and concentration dependent free radical-scavenging activity(IC_(50)/DPPH=275.03±7.8μg/mL).Reductive and iron chelation abilities also increase with increase in SAG concentration.SAG also inhibited peroxidation of cerebral and hepatic lipids subjected to iron oxidative assault.SAG protected against Ca^(2+)(110μmol/L)-induced mitochondrial swelling and maintained the△Ψ_m.HPLC analysis revealed the presence of gallic acid[(17.54±0.04)mg/g],chlorogenic acid(21.90±0.02 mg/g),caffeic acid(16.64±0.01 mg/g).rutin[(14.71±0.03)mg/g]and quercetin[(7.39±0.05)mg/g].Conclusions:These effects could be attributed to the bioactive polyphenolic compounds present in the extract.Our results suggest that SAG extract is a potential source of natural antioxidants that may be used not only in pharmaceutical and food industry but also in the treatment of diseases associated with oxidative stress.

Ultrasound-assisted extraction of antioxidant polyphenolic compounds from Nephelium lappaceum L.(Mexican variety) husk

Objective: To reach the recovery and identification of antioxidant polyphenolic compounds from Nephelium lappaceum L.(Mexican variety) husk using ultrasound-assisted extraction and liquid chromatography/mass spectrometry as well as the in vitro antioxidant activity. Methods: Rambutan husk extracts were obtained by ultrasound-assisted extraction, mass/volume ratio, water/ethanol percentage and extraction time were evaluated. Once the best extraction condition of polyphenolic compounds was defined, a polyphenolic fraction was recovered using Ambetlite XAD-16. The total content of antioxidant polyphenolic compounds was determined by summation of the total hydrolysable polyphenol and total condensed polyphenol contents. Recovered compounds were identified by FTIR(ATR) spectroscopy and HPLC/ESI/MS. The antioxidant activity was carried out by ABTS, DPPH and lipid oxidation inhibition in vitro methods. Results: In Mexican variety rambutan husk, the total polyphenolic content was 487.67 mg/g, after ultrasound-assisted extraction. According to the HPLC/ESI/MS analysis 12 antioxidant polyphenolic compounds were identified, mostly ellagitannins such as geraniin, corilagin and ellagic acid. The antioxidant activity determined by ABTS, DPPH and lipid oxidation inhibition methods was demonstrated. The main functional groups of the identified compounds were determined by FTIR analysis. Conclusions: It was demonstrated that ultrasound-assisted extraction was effective and allowed the extraction and recovery of antioxidant polyphenolic compounds. Furthermore Mexican variety rambutan husk is an important source for recovering polyphenolic compounds with antioxidant activity, these compounds have potential application for the treatment/prevention of various diseases related to cancer and pathogenic microorganisms.

Predictive Models for Optimisation of Acetone Mediated Extraction of Polyphenolic Compounds from By-Product of Cider Production

Response surface methodology (RSM) was applied to provide predictive models for optimisation of extraction of selected polyphenolic compounds from cider apple pomace under aqueous acetone. The design of experiment (DoE) was conducted to evaluate the influence of acetone concentration % (v/v), solid-to solvent ratio % (w/v), temperature (&#730C) and extraction time (min) and their interaction on phenolic contents, using the Central Composite Rotatable Design (CCRD). The experimental data were analysed to fit statistical models for recovery of phenolic compounds. The selected models were significant (P 0.05), except for Chlorogenic acid and Quercetin 3-glucoside which had significant lack of fits (P R2 > 0.9000 and adjusted? ?reasonable agrees with predicted . Coefficient of variation < 5% for each determination at the 95% confidence interval. These models could be relied upon to achieve optimal concentrations of polyphenolic compounds for applications in nutraceutical, pharmaceutical and cosmetic industries.

黑果枸杞香气成分和多酚类物质的组成研究

随着人类对健康和养生重视程度的不断提高,具有良好功效的药食同源植物黑果枸杞受到越来越多的关注,研究黑果枸杞中具有药理活性物质的化学成分,对其深加工和进一步开发利用具有重要的意义。该文对甘肃酒泉产的黑果枸杞鲜果的香气成分及多酚类物质的化学组成进行分析,采用顶空固相微萃取-气相色谱-质谱联用技术定性定量分析黑果枸杞鲜果香气成分;采用超高效液相色谱-电喷雾四级杆串联飞行时间质谱技术定性分析黑果枸杞鲜果中多酚类物质的组成。从黑果枸杞香气成分中鉴定出醇类、醛酮类、酯类、烃类等挥发性化学成分63种,占香气成分总量的95.4%,其中25种化合物为我国国家标准GB 2760—2014《食品安全国家标准食品添加剂使用标准》规定的食品用合成香料;香气成分中醇类化合物共计26种,总含量占比最高(44.98%)。黑果枸杞多酚经提取和HPD-500大孔吸附树脂纯化后进行液相色谱-质谱联用测试,定性鉴别出73种多酚化合物,其主要由黄酮类和酚酸类等化合物组成。该研究初步确定了黑果枸杞香气和多酚类物质的化学成分,为黑果枸杞药用及食用功效的深入研究奠定了基础。

Exploring the mechanism of hypolipidemic effect of polyphenols in wolfberry based on network pharmacology and molecular docking

To explore the mechanism of hypolipidemic action of wolfberry polyphenols by using network pharmacology and molecular docking.The active ingredients and targets of wolfberry were searched by TCMSP,and the Cytoscape 3.9.0 software was used to construct a“wolfberry component-target”network.The Gene Cards database was used to screen the hyperlipidemic targets and intersect them with the active targets of wolfberry to construct the PPI network using the STRING platform.The gene ontology(GO)function and Kyoto encyclopedia of genes and genomes(KEGG)pathway enrichment analysis of the core targets were carried out on the Metascape platform,and molecular docking of the active ingredients to the core targets was performed using AutoDockTools software.A total of 33 active ingredients and 173 potential targets of wolfberry were screened,including 99 targets related to hyperlipidemia.The results of the analysis of 99 intersecting targets with the components of wolfberry identified the core active ingredients as quercetin,glycitein and atropine.The binding of the major components of wolfberry,including the polyphenolic compounds quercetin and glycitein,as well as atropine to the key targets AKT1,IL6 and TNF may be important mechanisms for the hypolipidemic therapeutic effect.GO functional enrichment analysis involves biological processes,cellular components,and molecular functions.The KEGG pathway enrichment analysis mainly involves the AGE-RAGE signaling pathway,fluid shear stress,and TNF signaling pathway.Molecular docking validated the good binding activity of the targets to the active ingredients.The binding of atropine and the polyphenolic compounds quercetin and glycitein to the key targets AKT1,IL6 and TNF may be an important mechanism for the hypolipidemic therapeutic effect of wolfberry.

用多酚类指标表征干红葡萄酒味感质量的模型构建

采用葡萄酒多酚系列指标,构建味感质量预测模型,实现干红葡萄酒涩感和余味的客观量化。试验以宁夏和新疆的50款赤霞珠干红葡萄酒为原料,利用常规方法检测样品总酸、挥发酸和pH值,采用自由基清除法测定抗氧化活性,通过紫外-可见分光光度计法分析总酚、花色苷、黄烷醇、黄酮醇、酒石酸酯含量,并以感官品评法量化干红葡萄酒的涩感和余味。相关性分析结果显示,总酚、花色苷、黄烷醇、黄酮醇等对涩感和余味的影响有显著差异(P<0.05),酒石酸酯对余味的影响较小,而总酸和pH值对供试干红葡萄酒的涩感没有显著影响(P>0.05)。感官品评量化结果显示,宁夏和新疆产区酒样的涩感得分为6.18和5.70,余味得分为5.37和4.85,供试酒样的涩感与余味质量良好,且存在相似的变化趋势。以多酚系列指标表征的涩感质量偏最小二乘回归(partial least squares regression,PLSR)模型的决定系数(r-square,R^(2))为0.83,余味模型的R^(2)为0.78,结果表明,总酚、黄烷醇、挥发酸、DPPH等指标对葡萄酒的涩感和余味贡献较大,黄酮醇和酒石酸酯主要影响葡萄酒的涩感,而花色苷、总酸和pH值则主要影响葡萄酒余味。研究得出,基于紫外-可见分光光度计法设计的多酚系列指标可以较好地解析干红葡萄酒的味感质量,降低检测成本,具备表征和预测干红葡萄酒味感质量的能力。

基于CNKI数据库的蔬果中多酚类化合物研究文献计量学分析

研究旨在全面了解近四十年来国内多酚类化合物的研究现状、热点和趋势。利用CiteSpace文献计量工具,对中国知网数据库(CNKI)收录的有关蔬果中多酚类化合物的研究文献进行检索,对发文者、机构、关键词绘制知识图谱进行可视化分析,直观地揭示了该研究领域的全貌以及发展热点和趋势。研究结果显示,1979—2021年间,该领域发文量总体呈波动性增长,20世纪80—90年代处于初期阶段,21世纪以来发文量快速增加,并在近年达到高峰,反映了国内学者对蔬果多酚类化合物研究的日益重视。尽管该领域的研究者分布较为分散,但部分学者间存在紧密合作。研究机构主要集中在农业高校和科研院所,成为该领域的研究主力。关键词的共现和聚类分析揭示了国内研究主要聚焦于“多酚、莲藕、类黄酮、褐变、花青素、洋葱、保鲜、品质、抗氧化”等方面。然而,近年来该领域缺乏创新性和突破性的研究热点,需要进一步的深入探究和加强合作交流。本文最后归纳出四大研究热点和趋势:(1)蔬果的褐变机理;(2)蔬果品质变化与保鲜技术;(3)多酚类化合物的提取与检测技术;(4)多酚类化合物的抗氧化及其他生物活性。以上发现为未来研究提供参考和基础,推动该领域的科学理论和实际应用发展。

天然产物调控氧化应激治疗脊髓损伤

背景:脊髓损伤是一种严重的神经系统疾病,常导致神经功能严重受损。在脊髓损伤后的病理过程中,氧化应激是一个重要环节,导致神经细胞死亡和功能丧失。近年来,天然产物因来源广泛、结构多样且生物活性丰富,逐渐在脊髓损伤后的氧化应激治疗中展现出潜在的应用价值。目的:讨论部分天然产物在脊髓损伤后氧化应激过程中的治疗作用以及相关作用机制,以期为脊髓损伤的抗氧化治疗提供新的思路和方向。方法:以“spinal cord injury,oxidative stress,anti-oxidation,natural products,natural compounds,polyphenols”“脊髓损伤,氧化应激,抗氧化,天然产物,天然化合物,多酚”为关键词,在PubMed、Web of Science、Embase、Cochrane、维普、CBM、万方和中国知网数据库检索自建库以来至2024年5月的相关文献。制定纳入和排除标准,通过阅读文献标题、摘要及全文内容进行筛选,最终纳入97篇相关文献。结果与结论:①天然产物如多酚类等可以依靠其结构中的酚羟基发挥直接清除氧化自由基的作用,减轻脊髓损伤后的氧化应激反应;②一些天然产物可以通过调控某些信号转导通路增强体内相关抗氧化酶的活性,减轻氧化应激;③部分天然产物可以通过增强自噬的方式减弱脊髓损伤后的氧化应激;④利用天然产物调控氧化应激可能成为今后临床上治疗脊髓损伤的有效工具。

低温等离子体预处理对超声辅助提取姜粉总黄酮的影响及机制初探

目的:探究低温等离子体预处理对超声辅助提取姜粉总黄酮的提取效果,并对其可能机制进行初步探讨,为姜粉总黄酮的提取提供一种新方法。方法:以姜粉中总黄酮得率为考察指标,以低温等离子体放电电源功率、处理时间、进气量为考察因素,进行单因素实验和三因素三水平响应面优化试验。并应用高效液相色谱法测定低温等离子体处理前后姜粉中21种多酚类化合物的含量,通过扫描电镜(scan electronic microscope,SEM)和傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)对低温等离子体处理前后姜粉的结构进行分析。结果:姜粉中总黄酮的最佳提取条件为:真空度小于100 Pa,放电电源功率295 W、处理时间60 s,进气量150 cm^(3)/min,总黄酮得率为26.9 mg/g。色谱结果表明21种多酚类化合物得到较好的分离,且精密度高(relative standard deviation,RSD≤3.75%)、稳定性好(RSD≤4.25%)、重复性好(RSD≤4.75%)、加标回收结果准确可靠(平均回收率84.11%~100.86%)。低温等离子体处理后姜粉总黄酮的含量增加,酚酸的含量下降;低温等离子体处理增加了姜粉中淀粉颗粒以及细胞壁碎片的表面粗糙度,并且导致木质素的分解,加大了提取溶剂与姜粉的接触面积,因此有利于溶剂的渗透。结论:超声法辅助低温等离子体处理是提取姜粉总黄酮的一种有效方法。

微氧处理下赤霞珠葡萄酒香气的外源多酚基质效应

该文研究了不同浓度葡萄皮色素、葡萄籽单宁和复合单宁添加的赤霞珠干红葡萄酒在微氧处理后香气成分及感官的变化。采用一次性注射器通过孟氏洗气瓶进行微氧处理,并利用顶空固相微萃取气相色谱-质谱联用技术对香气成分进行测定。结果表明,添加葡萄籽单宁与复合单宁有利于微氧处理后葡萄酒果香味和花香味的增加,添加0.2 g/L复合单宁酒样的香气品质显著高于未添加外源多酚的酒样(CK)。微氧处理后,所有酒样较原酒香气成分总量均有所上升;较CK而言,添加不同浓度葡萄皮色素使酒样醇类物质含量上升,占比达到82%以上,酯类物质占比降至16%以下,其中异戊醇、正丁醇、正戊醇和正己醇等含量上升;添加不同浓度葡萄籽与复合单宁使酒样酯类物质含量上升,占比达到19%以上,醇类物质占比降至77%以下,其中丁酸乙酯、异丁酸乙酯、乙酸异戊酯、庚酸乙酯和正己酸乙酯等含量上升;所有酒样醛酮类和酸类物质含量均有上升,萜烯类物质含量差异不显著;添加1 g/L葡萄皮色素的酒样微氧处理后香气成分总量最高,醇类物质占比最高;添加0.2 g/L葡萄籽单宁的酒样微氧处理后酯类物质占比最高。综上所述,适量添加外源多酚物质的葡萄酒在进行微氧处理后会对香气产生影响,具有一定的基质效应。

茶多酚、鱼骨粉复合制剂对福瑞鲤生长性能、消化及抗氧化能力的影响

研究以福瑞鲤(Cyprinus carpio FFRC)幼鱼为研究对象,研究茶多酚、鱼骨粉制成的复合制剂(商品名“血停”)对福瑞鲤生长、体成分、抗氧化性能以及消化器官组织结构的影响。研究选取180尾健康、大小[(1.92±0.01)g]均匀的福瑞鲤,随机分为对照组和试验组,每组3个重复,对照组投喂商品饲料,试验组在商品饲料的基础上添加0.8%的复合制剂,在循环水系统下养殖8周。结果表明,添加复合制剂对福瑞鲤的生长、形体指标、体成分以及血清生化指标均无影响(P>0.05),但能显著提高福瑞鲤肠道脂肪酶活性以及肝脏和血清的过氧化氢酶(CAT)活性(P<0.05),对肝脏和血清的超氧化物歧化酶(SOD)活性和丙二醛(MDA)含量无影响(P>0.05);试验组福瑞鲤的肠道肌层厚度、绒毛高度显著低于对照组,绒毛宽度显著高于对照组(P<0.05);对福瑞鲤肝脏形态结构均无显著差异(P>0.05)。上述结果表明,该复合制剂对福瑞鲤的生长性能没有负面影响,可提高福瑞鲤的消化、抗氧化能力,可作为一种潜在的饲料添加剂。

具有类漆酶活性的铜基纳米酶检测及降解酚类化合物的研究进展

酚类物质是一类高毒性的有机污染物,对生态安全和人类健康构成严重威胁。因此,检测和去除酚类物质至关重要。天然漆酶作为一种多酚氧化酶,能够高效地催化多酚氧化生成水,具有绿色高效的多功能生物催化剂特性,在生物传感和污染物降解领域具有重要应用价值。然而,天然漆酶的成本高、稳定性差且难以回收利用,这些问题限制了其实际应用。为解决上述问题,研究者开发了纳米酶,这是一种具有类似天然酶催化特性的功能材料,能够弥补天然酶的不足。受天然漆酶活性中心含有4个配位铜原子的启发,设计并合成了铜基纳米酶材料。本文主要介绍了漆酶活性的评价方法,以及由不同有机化合物配体(有机小分子、核苷酸和氨基酸等)组成的铜基有机杂化纳米酶,并探讨了配位原子和配位环境对漆酶活性的影响。同时,总结了铜基有机杂化材料在酚类物质检测和降解方面的应用进展,并展望了具有类漆酶活性的铜基有机杂化材料的发展趋势。

不同发酵年份香型六堡茶的茶多酚含量及其抗氧化活性

茶多酚成分及含量影响茶香气风味及其生理活性。采用高效液相色谱法对不同年份香型的六堡茶及老茶婆共7种中的6种茶多酚的含量进行系统测试比较,用紫外分光光度法对总茶多酚含量进行测定,最后对不同年份、香型的六堡茶进行抗氧化活性测试。结果表明,不同年份香型的六堡茶中三年槟榔香的六堡茶总茶多酚含量最多,达141.66 mg/g,采用高效液相色谱法测定的不同年份香型六堡茶中茶多酚各单体含量最多的为三年槟榔香六堡茶。抗氧化试验表明不同年份香型的六堡茶抗氧化能力强到弱顺序为三年槟榔香>五年槟榔香>三年陈香>五年陈香>十年槟榔香>十年陈香>老茶婆。

β-环糊精/茶多酚包合物制备及其对涤纶织物的抗菌消臭性能

以具有空腔结构的β-环糊精(β-CD)为主体、天然抗菌剂茶多酚(TP)为客体,通过共沉淀法制备β-CD/TP包合物。利用红外光谱、广角X射线衍射仪、扫描电镜及差示扫描量热仪等对包合物的化学结构、相态结构、形态结构和热性能进行系统研究。通过单因素法研究包合比例、包合时间和溶液静置时间对TP包合率、产率及负载率的影响,结果表明:当β-CD与TP的包合比例为1∶1、包合时间为15 h、溶液静置时间为24 h时,包覆效果最优,包合物的产率为76.2%、包合率为29.2%、负载率为7.7%。通过化学接枝法制得具有良好抗菌消臭性能的β-CD/TP包合物/涤纶织物,当β-CD/TP包合物占织物质量的5%时,该织物对金黄色葡萄球菌和大肠埃希菌的抑菌率分别达94.5%和92.6%,对氨气的消除率均可达99.9%。

茶多酚抗氧化增效及其在油脂保鲜中的应用研究进展

茶多酚(Tea Ployphenols,TP)是茶叶中重要的功效成分,在医药卫生、保健食品行业中有较广泛的应用,但因其脂溶性较差而限制了在脂类食品保鲜中的应用。目前可通过溶剂法、包埋法、酰化修饰、酶催化修饰等方法增加茶多酚脂溶性。使用复配型茶多酚抗氧化剂的抗氧化效果往往要比使用同剂量的茶多酚本身效果强,即不同抗氧化剂之间可能存在协同增效作用。茶多酚发挥其抗氧化效用主要通过与自由基结合,且可通过螯合金属离子、偶联反应等与其他抗氧化剂作用以起到协同增效的效果。通过以上复配过程,茶多酚可有效防止植物油和动物油脂酸败。文章全面综述了增强茶多酚脂溶性的常见方法并对其优缺点作出相应分析总结,分析了目前茶多酚与其他天然抗氧化剂协同增效机理,并重点阐述了其在油脂防酸败中的应用,为后续研究提供指引和参考。

橄榄油中生物酚准确定量的瓶颈及对策

橄榄油中的生物酚是具有广泛生物活性的极其复杂的极性酚类物质,不仅化学结构异质、性质多不稳定、异构化程度高,而且橄榄多酚等歧义概念的长期共存,使得生物酚始终没有理想的测定方法,一定程度上影响了橄榄油的品质控制及贸易。为了寻求突破橄榄油中生物酚测定瓶颈的对策,为橄榄油中生物酚的准确定量提供理论参考,综述了多酚、酚类化合物、橄榄油多酚与生物酚等类似术语使用范围的异同,分析了欧洲食品安全局(EFSA)关于橄榄油多酚健康声称中术语模糊、缺失适用分析方法的争议,从裂环烯醚萜类化合物的复杂异构体与衍生物、色谱基线分离不可行、标准品缺失、单体酚法与总酚法的不兼容性4个方面阐述了橄榄油中生物酚准确定量的瓶颈,并对突破瓶颈的4个具有潜力的研究方向进行展望,即实现全回收率与零人工产物的直接进样法,提升分辨力与准确性的离子淌度质谱(IM-MS),降低基质效应与提升灵敏度的二维液相色谱(LC×LC),加速裂环烯醚萜类标准品研制。橄榄油生物酚准确定量的瓶颈将长期存在,方法突破有赖于更深入的基础研究与创新技术的应用。

天然植物多酚化合物的共组装策略研究综述

多酚是植物无处不在的次生代谢产物,是人类和动物饮食中不可或缺的一部分,并且植物多酚能够调节人体多种生理途径,对高血压、过敏、癌症、衰老以及心脏病等方面有非常显著的作用,引起了生物医学的极大关注。然而,多酚有着较差的溶解度和快速的代谢消耗,并在光、热和pH值变化时生物活性不稳定,这影响了其在机体内的生物利用率,限制了其生理活性的发挥。目前,各种研究工作都在探索提高多酚化合物利用率的方法,如金属配位和氧化偶联/聚合,但是这些方法都离不开基本的多酚共组装驱动力来促进多酚与多种材料的结合。本综述旨在介绍天然植物多酚化合物的共组装策略,主要包括天然植物多酚化合物分类的概述以及共组装驱动力介绍。