Xue Zhiyong, Liu Juan, Li Qing, Yao Yuanyuan, Yang Yalin, Ran Chao, Zhang Zhen, Zhou Zhigang
Hubei Key Laboratory of Biomass Fibers and Eco-dyeing & Finishing, College of Chemistry and Chemical Engineering, Wuhan Textile University, Wuhan 430200, China.
China-Norway Joint Lab on Fish Gut Microbiota, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Food Chem X. 2023 Jul 26;19:100802. doi: 10.1016/j.fochx.2023.100802. eCollection 2023 Oct 30.
Lipoic acid ferulate (LAF) was synthesized and its anti-free radical ability in vitro was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonicacid) (ABTS) assays. Protective effects of LAF in stabilizing fish oil were tested, compared to antioxidants such as lipoic acid, ferulic acid and -butylhydroxyquinone (TBHQ) by measuring peroxide values, thiobarbituric acid reactants, -anisidine values, nuclear magnetic resonance (NMR) spectra and gas chromatography-mass spectrometry (GC-MS) spectra of fish oil during accelerated storage (12 days, 80 °C). The inhibitory effect of these antioxidants on fish oil oxidation followed the order TBHQ ≧ LAF > ferulic acid > lipoic acid. In addition, the omega-3 polyunsaturated fatty acids were the first to be oxidized. The formation of oxidation products followed a first-order kinetic model, and the addition of LAF effectively reduced the reaction rate constants. Therefore, LAF can effectively slow down the formation of oxidative products and prolong the shelf life of fish oil.
合成了阿魏酸硫辛酸酯（LAF），并通过2,2-二苯基-1-苦基肼（DPPH）和2,2-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）（ABTS）法测定了其体外抗自由基能力。通过在加速储存（12天，80℃）期间测量鱼油的过氧化值、硫代巴比妥酸反应物、对茴香胺值、核磁共振（NMR）光谱和气相色谱-质谱（GC-MS）光谱，测试了LAF对稳定鱼油的保护作用，并与硫辛酸、阿魏酸和叔丁基对苯二酚（TBHQ）等抗氧化剂进行了比较。这些抗氧化剂对鱼油氧化的抑制作用顺序为TBHQ≧LAF＞阿魏酸＞硫辛酸。此外，ω-3多不饱和脂肪酸最先被氧化。氧化产物的形成遵循一级动力学模型，添加LAF有效地降低了反应速率常数。因此，LAF可以有效地减缓氧化产物的形成并延长鱼油的保质期。
