蓝莓叶多酚对鱿鱼上清液中甲醛生成相关自由基的影响
Effect of blueberry leaf polyphenols on free radicals in the formation of formaldehyde in squid supernatant
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摘要: 本文通过电子自旋共振（ESR）技术测定了鱿鱼上清液中与甲醛生成相关的自由基,同时研究了蓝莓叶多酚对鱿鱼上清液高温甲醛产生相关的自由基影响。结果表明:Fe2+促进鱿鱼上清液（CH3）3N·的产生;不同浓度的蓝莓叶多酚使鱿鱼上清液中（CH3）3N·强度降低,浓度越高降低越显著;随加热时间的延长,（CH3）3N·强度增加,加热时间超过75 min后,蓝莓叶多酚对（CH3）3N清除能力下降;随温度的升高,（CH3）3N·信号增强,高温加热15 min,对蓝莓叶多酚清除（CH3）3N·能力无影响;p H6.0的反应体系产生的（CH3）3N·比p H7.0反应体系产生的自由基信号强,蓝莓叶多酚在p H6.0的反应体系清除（CH3）3N·清除能力较强。初步证明鱿鱼上清液中甲醛产生的非酶途径中存在自由基反应,蓝莓叶多酚通过与自由基反应抑制甲醛的形成。Abstract: The free radical which is related to formaldehyde in squid supernatant was determined by ESR. At the same time,the effect of blueberry leaf polyphenols on free radicals in squid supernatant was studied at high temperature.The results showed that Fe2+ promoted( CH3)_3N· in squid supernatant.Different concentrations of blueberry leaf polyphenols decreased( CH3)_3N·in the squid supernatant,and the higher concentration decreased more significantly.The( CH3)_3N· was increased with heating time prolonging. Scavenging capacity of blueberry leaf polyphenols was decreased when heating time was over 75 min. The( CH3)_3N· were enhanced with the temperature increasing. There was no affect on blueberry leaf polyphenols scavenging( CH3)_3N· at high temperature heating for 15 min.The( CH3)_3N· in reaction system of p H6.0 was more than that in reaction system of p H7.0.The scavenging ability in p H6.0 was stronger than in p H7.0. This work indicated that radical reaction existed in non-enzymic formation mechanism of formaldehyde in squid supernatant. The formation of formaldehyde was controlled through the reaction of blueberry leaf polyphenols with free radical.
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