Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in tea
作者:Rosario Zamora、Francisco J. Hidalgo
DOI:10.1016/j.foodchem.2021.129530
日期:2021.8
studied as a potential route for the endogenous formation of naphthoquinones and anthraquinones in foods. Polycyclic quinones were produced at a low water activity, within a wide pH range, and in the presence of air. 9,10-Anthraquinone formation had an activation energy of 46.1 ± 0.1 kJ·mol–1, and a reaction pathway for the formation of the different naphthoquinones and anthraquinones is proposed. These
研究了2-烯醛(巴豆醛和2-戊烯)与对苯二酚(对苯二酚和叔丁基对苯二酚)和苯醌(苯醌,甲基苯醌和甲氧基苯醌)的反应,这是食品中萘醌和蒽醌内源性形成的潜在途径。多环醌是在低水活度,宽pH范围和空气存在下生产的。9,10-蒽醌的活化能为46.1±0.1 kJ·mol –1并提出了形成不同萘醌和蒽醌的反应途径。这些反应也发生在茶中,因此表明常见的茶污染物9,10-蒽醌也是一种过程诱导的污染物。实际上,当将四种商品茶(总共研究的八种茶)在60°C下加热72小时时,它们显着(p <0.05)增加了这种有毒物质的量。建议通过减少/清除其前体来减少茶中9,10-蒽醌的形成。