辛弗林与橙皮苷等多酚联用抑制食品体系中丙烯醛的协同效用研究

Study on the synergistic effect of synephrine combined with hesperidin and other polyphenols in inhibiting acrolein in food system

中文关键词:  丙烯醛  辛弗林  橙皮苷  多酚  协同作用

英文关键词:acrolein  synephrine  hesperidin  polyphenols  synergy effect

中文摘要:

      目的 探究生物碱和黄酮单用以及多元联用对丙烯醛(acrolein, ACR)的抑制效果。方法 利用Chou-Talalay方法, 采用高效液相色谱检测辛弗林(synephrine, SYN)、橙皮苷(hesperidin, HES)单用及二元联用[半抑制浓度(half maximal inhibitory concentration, IC50)恒定比例, 沃柑中实际比例]对ACR的抑制活性, 在此基础上与姜黄素(curcumin, CUR)、槲皮素(quercetin, QUE)、山奈酚(kaempferol, KAE)三元联用的抑制活性, 采用CompuSyn软件对联用效果进行分析计算, 并采用高效液相色谱-串联质谱法测定HES、SYN、CUR联用对ACR的捕获路径, 分析其协同机制。最后从模型延展至食品体系, 利用富含SYN和HES的柑橘和富含CUR的姜黄应用于烤鸭翅, 验证多种物质叠加对ACR的抑制效果。结果 SYN与HES按照IC50恒定比例或沃柑中实际比例二元联用均具有协同抑制ACR的作用, 且HES、SYN与CUR/QUE/KAE按照IC50恒定比例三元复配也对ACR的抑制具有协同增效性; 相比于单用, 联用时SYN、HES、CUR与ACR的加合物均有所提升, 阐明协同机制为互相促进捕获更多的ACR形成加合物, 从而协同抑制ACR。在烤鸭翅体系中, 同时添加54.21 g/kg沃柑果肉和3.334 g/kg姜黄对ACR的抑制率为57.22%。结论 SYN与HES、CUR等多酚联用对ACR的捕获具有协同增效性, 协同机制为互相促进捕获更多的ACR形成加合物, 且富含SYN和HES的沃柑和富含CUR的姜黄对烤鸭翅体系中生成的ACR能够达到较好的抑制效果。

英文摘要:

      Objective To investigate the inhibitory effect of alkaloid and flavonoid on acrolein (ACR), alone and in combination. Methods Based on the Chou-Talalay method, the inhibition activity of synephrine (SYN) and hesperidin (HES) alone or in combination [a constant proportion of half maximal inhibitory concentration (IC50), the actual proportion in Orah mandarin] on ACR was detected by high-performance liquid chromatography, on this basis, the inhibitory activities of curcumin (CUR), quercetin (QUE) and kaempferol (KAE) in triplet combination of SYN were analyzed and calculated by CompuSyn software. High-performance liquid chromatography-tandem mass spectrometry was further used to determine the capture path of ACR by HES, SYN, and CUR in combination, and the synergistic mechanism was also analyzed. Finally, extending the studies from the model to food system, citrus rich in SYN and HES, and turmeric rich in CUR were applied to the roast duck wings to verify the inhibitory effect of multiple substances on ACR. Results The combination of SYN and HES at a constant IC50 ratio or the actual ratio in Orah mandarin had a synergistic effect on inhibiting ACR, and the combination of HES, SYN, and CUR/QUE/KAE at a constant IC50 ratio also had a synergistic effect on inhibiting ACR. Compared with single use, the adducts of SYN, HES, CUR, and ACR were increased when combined, indicating that the synergistic mechanism was to promote each other to capture more ACR to form adducts, thereby synergistically inhibiting ACR. In the system of roast duck wing, the inhibition rate on ACR was 57.22% by adding 54.21 g/kg of Orah mandarin pulp and 3.334 g/kg of turmeric. Conclusions The combination of SYN and HES, CUR, and other polyphenols has a synergistic effect on the capture of ACR, and the synergistic mechanism is to promote each other to capture more ACR to form adducts. Moreover, the rich SYN and HES of Orah mandarin and the rich CUR of turmeric can achieve a better inhibitory effect on the formation of ACR in roasted duck wings.