Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
College of Chemistry and Materials Engineering, Bohai University, Jinzhou 121013, China.
J Agric Food Chem. 2024 Aug 21;72(33):18720-18730. doi: 10.1021/acs.jafc.4c03885. Epub 2024 Jul 28.
A novel class of halogenated curcumin, X-Cur (X = F, Cl, or Br), was synthesized, and its photosensitivity was evaluated. The results showed that Br-Cur with the highest singlet oxygen (O) generation capacity exhibited a better photodynamic inactivation (PDI) effect on the small yellow croaker () than curcumin. This was attributed to the heavy atom effect of Br, which resulted in Br-Cur having the smallest singlet-triplet energy difference Δ (0.140 eV) and the largest spin-orbit coupling value (0.642262 cm). When was treated with 0.025 wt % Br-Cur and exposed to blue LED irradiation (450 nm, 20 mW/cm) for 20 min, the increase in the total volatile basic nitrogen content (28.23 ± 2.38 mg/100 g on day 6), pH, and total viable count (6.13 ± 0.06 log CFU/g on day 6) could be effectively controlled. Accordingly, Br-Cur is a promising photosensitizer for PDI preservation.
合成了一类新型卤化姜黄素，X-Cur（X=F、Cl 或 Br），并评价了其光敏性。结果表明，具有最高单线态氧（O）生成能力的 Br-Cur 对小黄鱼（）比姜黄素具有更好的光动力失活（PDI）效果。这归因于 Br 的重原子效应，导致 Br-Cur 具有最小的单重态-三重态能量差Δ（0.140 eV）和最大的自旋-轨道耦合值（0.642262 cm）。当 用 0.025wt%Br-Cur 处理并用蓝色 LED 照射（450nm，20mW/cm）20min 时，总挥发性碱性氮含量（第 6 天增加 28.23±2.38mg/100g）、pH 值和总活菌数（第 6 天增加 6.13±0.06logCFU/g）的增加可以得到有效控制。因此，Br-Cur 是一种很有前途的 PDI 保鲜光敏剂。
