过氧亚硝酸根对用作食品添加剂的醛类的氧化作用。

Oxidation of Aldehydes Used as Food Additives by Peroxynitrite.

作者信息

Alcolado Clara I, Garcia-Rio Luis, Mejuto Juan C, Moreno Inmaculada, Poblete Francisco J, Tejeda Juan

机构信息

Department of Physical Chemistry, Faculty of Chemistry, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain.

Department of Physical Chemistry, Faculty of Chemistry, University of Santiago, Avda. Das Ciencias s/n, 15701 Santiago de Compostela, Spain.

出版信息

Antioxidants (Basel). 2023 Mar 17;12(3):743. doi: 10.3390/antiox12030743.

DOI:10.3390/antiox12030743

PMID:36978991

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10241184/

Abstract

Benzaldehyde and its derivatives are used as food supplements. These substances can be used mainly as flavorings or as antioxidants. Besides, peroxynitrite, an oxidizing agent, could be formed in canned food. Both species could react between them. The present article has focused on the kinetic study of the oxidation of aldehydes by peroxynitrite. A reaction mechanism that justifies all the experimental results is proposed. This mechanism, in acidic media, passes through three competitive pathways: (a) a radical attack that produces benzoic acid. (b) peracid oxidation, and (c) a nucleophilic attack of peroxynitrous acid over aldehyde to form an intermediate, X, that produces benzoic acid, or, through a Cannizzaro-type reaction, benzoic acid and benzyl alcohol. All rate constants involved in the third pathway (c) have been calculated. These results have never been described in the literature in acid media. A pH effect was analyzed.

摘要

苯甲醛及其衍生物用作食品添加剂。这些物质主要用作调味剂或抗氧化剂。此外，罐头食品中可能会形成一种氧化剂过氧亚硝酸根。这两种物质可能会相互反应。本文重点研究了过氧亚硝酸根氧化醛的动力学。提出了一种能解释所有实验结果的反应机理。在酸性介质中，该机理通过三条竞争途径：(a) 产生苯甲酸的自由基攻击；(b) 过酸氧化；(c) 过亚硝酸对醛的亲核攻击形成中间体X，中间体X生成苯甲酸，或者通过坎尼扎罗型反应生成苯甲酸和苯甲醇。已计算出第三条途径(c)中涉及的所有速率常数。在酸性介质中，这些结果在文献中从未被描述过。分析了pH值的影响。