抗坏血酸降解机理以及脱氢抗坏血酸对食品的影响研究进展

Research Progress on Degradation Mechanism of Ascorbic Acid and Effects of Dehydroascorbic Acid on Food Properties

摘要:

L-抗坏血酸（L-ascorbic Acid，AA）在食品中既能发挥抗氧化、抗褐变的作用，又能在食品体系中发生降解氧化产生褐色色素。因此正确认识其发生降解的机理，保护AA在食品中稳定性至关重要。该研究比较详细地综述了AA在不同条件下（氧、温度、pH值、底物浓度）的自降解机理以及参与美拉德反应的降解过程，同时对抗坏血酸降解产物-脱氢抗坏血酸（Dehydroascorbic Acid，DHAA）在食品中的有利和不利影响进行了总结，一方面DHAA可与面筋巯基交联，提高面团筋性；而另一方面，DHAA又会导致酚类物质降解，导致食品抗氧化能力降低；并且DHAA能够与蛋白质形成糖基化终产物，对人体产生有害物质。该综述以期为AA在食品加工中的降解提供更全面的研究视角。

Abstract:

L-ascorbic acid (AA) can not only inhibit oxidation and browning of food but also cause degradation and oxidation of food to produce brown pigments. Therefore, it is very important to completely understand the degradation mechanism of AA in order to maintain the stability of AA in food. In this paper, the self-degradation mechanism of AA under different conditions (oxygen content, temperature, pH, and substrate concentration) and the degradation process via the Maillard reaction involving the oxidation products of AA were reviewed in detail. In addition, the beneficial and adverse effects of dehydroascorbic acid (DHAA), a degradation product of AA, on food properties were summarized. DHAA can be crosslinked with sulfhydryl groups of gluten to improve the properties of gluten. In contrast, DHAA causes the degradation of phenols and reduces the antioxidant capacity of food. Moreover, DHAA can form glycosylation end products with proteins and produce substances harmful to the human body. This review aims to provide a more comprehensive research perspective for the degradation of AA during food processing.