Antioxidant mechanisms of Trolox and ascorbic acid on the oxidation of riboflavin in milk under light

被引：32

作者：

Hall, Naeemah K. ^{[1
]}

Chapman, Timothy M. ^{[1
]}

Kim, Hyun Jung ^{[1
]}

Min, David B. ^{[1
]}

机构：

[1] Ohio State Univ, Dept Food Sci & Technol, Columbus, OH 43210 USA

来源：

FOOD CHEMISTRY | 2010年 / 118卷 / 03期

关键词：

Riboflavin; Milk; Trolox; Ascorbic acid; Singlet oxygen; SINGLET OXYGEN; PHOTOSENSITIZED OXIDATION; QUENCHING MECHANISMS; ONE-ELECTRON; VITAMIN-E; WATER; KINETICS; STABILITY; FLAVOR;

D O I：

10.1016/j.foodchem.2009.05.017

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Antioxidant activities and the mechanism of water-soluble Trolox and ascorbic acid on the oxidation of riboflavin in milk were studied. Trolox or ascorbic acid at 0, 100, 250, 500, or 1000 ppm was added to milk with or without added 50 ppm riboflavin and stored under light at 27 degrees C. Headspace oxygen was analysed by GC and Trolox, ascorbic acid, and riboflavin were determined by HPLC. The headspace oxygen of milk with added 50 ppm riboflavin depleted faster than that of milk without added riboflavin (p < 0.05). Trolox and ascorbic acid decreased during storage under light and riboflavin was completely destroyed within 24 h. As the concentration of Trolox or ascorbic acid increased, the riboflavin loss decreased. Riboflavin, Trolox, and ascorbic acid competed to react with singlet oxygen which was formed in the presence of riboflavin under light. Trolox and ascorbic acid protected riboflavin in milk under light by reacting with singlet oxygen. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：534 / 539

页数：6

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