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羟基-α-山嵛酸酰胺在中链甘油三酯油及相应油/水乳液中的稳定性

Stability of Hydroxy-α-Sanshool in Medium-Chain Triglyceride Oil and Corresponding Oil/Water Emulsions.

作者信息

Mitani Takahiko, Yawata Yasuko, Yamamoto Nami, Nishide Mitsunori, Sakamoto Hidefumi, Kayano Shin-Ichi

机构信息

Center of Regional Revitalization, Research Center for Food and Agriculture, Wakayama University, Wakayama 640-8510, Japan.

Faculty of Education, Wakayama University, Wakayama 640-8510, Japan.

出版信息

Foods. 2023 Sep 27;12(19):3589. doi: 10.3390/foods12193589.

DOI:10.3390/foods12193589
PMID:37835243
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10572447/
Abstract

The pungent component of sansho (Japanese pepper, ) is sanshool, which is easily oxidized and decomposed. We have previously reported several sanshool stabilizers, such as α-tocopherol (α-Toc). Sansho pericarp powder treated with middle-chain triglycerides (MCTs) can be used to obtain extracts containing hydroxy-α-sanshool (HαS). Although HαS is stabilized when α-Toc is added to the MCT extracts, the loss of HαS is accelerated when it is mixed with a powder such as lactose. The separation of α-Toc from sanshools was thought to inevitably lead to their oxidation. Therefore, using sansho pericarp MCT extracts with or without α-Toc, oil/water (o/w) emulsions were prepared by adding a surfactant, glycerin, and water to these extracts. In both emulsions, HαS was stable in accelerated tests at 50 °C. However, when lactose powder was added to the emulsions and an accelerated test was performed, HαS in the emulsion containing α-Toc was stable, but HαS in the emulsion without α-Toc was unstable. These results highlight the importance of maintaining the close proximity of HαS and α-Toc in the emulsion. The stabilization of sanshools using emulsion technology can facilitate the production of various processed beverages, foods, cosmetics, and pharmaceuticals containing Japanese pepper.

摘要

山椒(日本胡椒)的辛辣成分是山椒醇,它很容易被氧化和分解。我们之前报道过几种山椒醇稳定剂,比如α-生育酚(α-Toc)。用中链甘油三酯(MCTs)处理过的山椒果皮粉可用于获取含有羟基-α-山椒醇(HαS)的提取物。虽然在MCT提取物中添加α-Toc时HαS能得到稳定,但当它与乳糖等粉末混合时,HαS的损失会加速。人们认为α-Toc与山椒醇分离不可避免地会导致其氧化。因此,使用含有或不含α-Toc的山椒果皮MCT提取物,通过向这些提取物中添加表面活性剂、甘油和水来制备油/水(o/w)乳液。在这两种乳液中,HαS在50℃的加速试验中都很稳定。然而,当向乳液中添加乳糖粉并进行加速试验时,含有α-Toc的乳液中的HαS是稳定的,但不含α-Toc的乳液中的HαS不稳定。这些结果突出了在乳液中保持HαS和α-Toc紧密相邻的重要性。利用乳液技术稳定山椒醇可以促进生产各种含有日本胡椒的加工饮料、食品、化妆品和药品。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e745/10572447/973d51864567/foods-12-03589-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e745/10572447/c97c2a5420cd/foods-12-03589-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e745/10572447/7bc1b3aaac85/foods-12-03589-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e745/10572447/2af734a1b50d/foods-12-03589-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e745/10572447/ac7b140de644/foods-12-03589-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e745/10572447/14061306f151/foods-12-03589-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e745/10572447/973d51864567/foods-12-03589-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e745/10572447/c97c2a5420cd/foods-12-03589-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e745/10572447/7bc1b3aaac85/foods-12-03589-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e745/10572447/2af734a1b50d/foods-12-03589-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e745/10572447/ac7b140de644/foods-12-03589-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e745/10572447/14061306f151/foods-12-03589-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e745/10572447/973d51864567/foods-12-03589-g006.jpg

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本文引用的文献

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Microencapsulation for Food Applications: A Review.食品应用中的微胶囊化:综述
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Degradation and transformation mechanisms of numbing substances: Hydroxyl-α-sanshool & hydroxyl-β-sanshool from exposed to acid environment.麻木成分的降解与转化机制:来自暴露于酸性环境中的羟基-α-山嵛醇和羟基-β-山嵛醇
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