单线态氧
化学
核黄素
过氧化氢
光敏剂
超氧化物
光化学
激进的
氧气
活性氧
生物化学
有机化学
酶
作者
Eun Kyung Choe,Rongmin Huang,David B. Min
标识
DOI:10.1111/j.1365-2621.2005.tb09055.x
摘要
ABSTRACT: Riboflavin is relatively stable during thermal and nonthermal food processing and storage but is very sensitive to light. It can accept or donate a pair of hydrogen atoms. It can act as a photosensitizer (through either Type I or Type II mechanism) or a prooxidant for food components under light. Photosensitization of riboflavin causes production of reactive oxygen species such as superoxide anion, singlet oxygen, hydroxy radical, and hydrogen peroxide. Radicals and reactive oxygen species accelerate the decomposition of proteins, lipids, carbohydrates, and vitamins, and could cause significant nutrient loss in foods. Carbohydrates are less sensitive to riboflavinphotosensitized oxidation than proteins, lipids, or vitamins. Riboflavin is an excellent photosensitizer for singlet oxygen formation and a superb reactant for singlet oxygen, with the reaction rate of 1.01 ± 1010/M/s.
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