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首页> 外文期刊>International Dairy Journal >Protective effect of aminoreductone on photo-degradation of riboflavin
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Protective effect of aminoreductone on photo-degradation of riboflavin

机译：氨基还原酮对核黄素光降解的保护作用

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The effects of aminoreductone (AR) on photo-degradation of riboflavin were studied for a riboflavin solution (1.5 mg L-1) and UHT-treated milk during exposure to irradiation at 7000 lux light intensity for 2.5 h. In riboflavin solution, AR protected riboflavin against degradation under exposure to light, and this ability depended on concentration of AR. In addition, the protective ability of AR was higher than that of ascorbic acid, which has the ability to reduce photo-degradation of riboflavin. The study in milk clarified that heat-treatment of milk enhanced the protective ability against photo-degradation of riboflavin because of generation of AR during the Maillard reaction. In parallel with the decrease of AR concentration in UHT-treated milk by the addition of Cu2+, the protective ability correspondingly decreased. Thus, it may be concluded that AR was a principal compound which was responsible for the photo-stability of riboflavin in UHT-treated milk.
机译：研究了核黄素溶液（1.5 mg L-1）和经UHT处理的牛奶在7000 lux光照强度下照射2.5 h时氨基还原酮（AR）对核黄素光降解的影响。在核黄素溶液中，AR保护核黄素免于暴露于光下降解，而这种能力取决于AR的浓度。另外，AR的保护能力高于抗坏血酸的保护能力，抗坏血酸具有减少核黄素光降解的能力。在牛奶中进行的研究表明，牛奶的热处理增强了其抗美黄素光降解的保护能力，因为美拉德反应期间会生成AR。与通过添加Cu2 +降低UHT处理的牛奶中AR浓度的同时，保护能力相应降低。因此，可以得出结论，AR是负责UHT处理的牛奶中核黄素光稳定性的主要化合物。

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