Zhang Dingmin, Jiang Xiaoyun, Xiao Liubang, Lu Yongling, Sang Shengmin, Lv Lishuang, Dong Wenjiang
Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2# Xuelin Road, Nanjing 210023, China.
Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, United States.
Food Chem. 2020 Apr 11;323:126788. doi: 10.1016/j.foodchem.2020.126788.
Acrolein (ACR) is an unsaturated aldehyde with high activity and toxicity and is produced in vivo and in food. This study investigated the impact of B-ring structure on the trapping of ACR by flavonols and the trapping mechanism and efficacy of ACR by myricetin. Galangin, kaempferol, quercetin, and myricetin, which possess the same A- and C-ring but different numbers of -OH groups on the B-ring, were selected for this study. Our results suggested that increasing the number of -OH groups on the B-ring can enhance the ACR trapping efficacy of flavonol and myrectin was identified as the most active flavonol. The adducts of myricetin with ACR under different ratios and incubation times were analyzed using LC-MS/MS. We also purified and identified the major mono- and di-ACR-myricetin adducts. Furthermore, myricetin could dose-dependently inhibit the formation of ACR in cookies through the formation of mono- and di-ACR adducts.
丙烯醛（ACR）是一种具有高活性和毒性的不饱和醛，可在体内和食物中产生。本研究调查了B环结构对黄酮醇捕获ACR的影响以及杨梅素捕获ACR的机制和效果。本研究选用了具有相同A环和C环但B环上-OH基团数量不同的高良姜素、山奈酚、槲皮素和杨梅素。我们的结果表明，增加B环上-OH基团的数量可以提高黄酮醇捕获ACR的效果，并且杨梅素被确定为活性最高的黄酮醇。使用液相色谱-串联质谱法（LC-MS/MS）分析了不同比例和孵育时间下杨梅素与ACR的加合物。我们还纯化并鉴定了主要的单-和双-ACR-杨梅素加合物。此外，杨梅素可通过形成单-和双-ACR加合物以剂量依赖的方式抑制曲奇中ACR的形成。
