活性氧和食品成分的氧化。

M B Korycka-Dahl, T Richardson
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引用次数: 166

摘要

活性氧在引发食物氧化变化中可能很重要,包括单线态氧、羟基自由基、臭氧、超氧阴离子(低pH下的过羟基自由基)和过氧化氢。已知发生在生物材料中的化学和酶反应可以产生单线态氧、羟基自由基、超氧阴离子和过氧化氢。臭氧主要是受污染空气中光反应的产物。单线态氧、羟基自由基和臭氧与食物成分的反应最终会产生过氧化物,过氧化物分解后引发氧化链式反应。超氧阴离子和过氧化氢对有机分子相对惰性,但可以分解产生活性更强的单线态氧和羟基自由基。抑制食品中活性氧引发的反应对于保持食品的氧化稳定性是非常重要的。本文综述了活性氧的产生、检测、测量、反应和抑制等方面的研究进展。
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Activated oxygen species and oxidation of food constituents.

Activated oxygen species which may be important in initiating oxidative changes in foods include singlet oxygen, hydroxyl radical, ozone, superoxide anion (perhydroxyl radical at low pH), and hydrogen peroxide. Chemical and enzymic reactions known to occur in biological materials can generate singlet oxygen, hydroxyl radical, superoxide anion, and hydrogen peroxide. Ozone is primarily a product of photoreactions in polluted air. Reactions involving singlet oxygen, hydroxyl radical, and ozone with food constituents can ultimately yield peroxides which decompose to initiate oxidative chain reactions. Superoxide anion and hydrogen peroxide are relatively inert toward organic molecules but can decompose to produce the more reactive singlet oxygen and hydroxyl radical. Inhibition of reactions initiated by reactive oxygen species in foods should be very important in preserving the oxidative stability of foods. The generation, detection, measurement, reaction, and inhibition of reactions of active oxygen species are surveyed in this review.

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