代谢
四种常用的食品抗氧化剂,丁基羟基茴香醚(BHA)、丁基羟基甲苯(BHT)、没食子酸丙酯和没食子酸辛酯,被测试了它们抑制NADPH氧化大鼠肝微粒体中甲基硒醇形成乙烯的能力。假设抗氧化剂对乙烯形成的作用反映了它们的自由基清除活性。只有没食子酸丙酯和没食子酸辛酯是有效的乙烯形成抑制剂。BHT仅在非常高浓度下具有抑制作用,而BHA倾向于增加乙烯的形成。得出结论,没食子酸酯类抗氧化剂可能在化学诱导的微粒体氧化过程中具有保护潜力。
Four commonly used food antioxidants, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate and octyl gallate, were tested for their ability to inhibit the formation of ethylene from methional in NADPH-oxidizing rat liver microsomes. It is assumed that the action of the antioxidants on ethylene formation reflects their free radical scavenging activity. Only propyl gallate and octyl gallate are efficient inhibitors of ethylene formation. BHT is inhibitory only at very high concentrations, and BHA tends to increase ethylene formation. It is concluded that gallic acid ester antioxidants may possess a protective potential during chemical-induced microsomal oxidations.
来源:Hazardous Substances Data Bank (HSDB)