Formation of free radicals in Chi-aroma Baijiu during aging process with fat pork.

IF 3.6 3区生物学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY

Free Radical Research Pub Date : 2023-04-01 DOI:10.1080/10715762.2023.2232095

Fengjiao Zhang, Renjie Zhang, Songgui He, Jingyi Guan, Zhaoxing Feng, Zhenqiang Wu

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Abstract

Soaking aged fat pork is a special aging process in the production of Chi-aroma Baijiu considered to involve the formation of free radicals. This study aimed to investigate the free radicals' formation pathway in Chi-aroma Baijiu during aged fat pork soaking by using electron paramagnetic resonance (EPR) and spin trapping with 5,5-dimethyl-1-pyrrolin-n-oxide (DMPO). The alkyl radical adducts (DMPO-R) and hydroxyl radical adducts (DMPO-OH) were detected in Baijiu after soaking the fat pork for aging. During the preparation process of aged fat pork, alkoxy radicals adduct (DMPO-RO) were mainly detected since lipid oxidation. Oleic acid and linoleic acid, the two main unsaturated fatty acids in fat pork, produced alkoxy radicals in the oxidation process. The total amounts of spins in linoleic acid and oleic acid after 4-month oxidation treatment increased by 248.07 ± 26.65% and 34.17 ± 0.72% than 0-month. It indicated that the free radicals in aged Chi-aroma Baijiu were mainly derived from the two main unsaturated fatty acids in aged fat pork and linoleic acid had a stronger ability to produce free radicals than oleic acid. Alkoxy radicals (RO·) from fat pork reacted with ethanol in Baijiu to form alkyl radicals (R·). The peroxide bond of hydroperoxides from the oxidation of unsaturated fatty acid was cleaved to form hydroxyl radicals (·OH) that were transferred to Baijiu. The results provide theoretical guidance for the subsequent work of free radicals scavenging.

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肥猪陈酿中Chi-aroma白酒中自由基的形成。

浸泡陈年肥猪是一种特殊的陈化工艺，被认为涉及到自由基的形成。采用电子顺磁共振(EPR)和自旋捕获5,5-二甲基-1-吡咯啉-n-氧化物(DMPO)研究了陈年肥猪浸泡过程中Chi-aroma白酒中自由基的形成途径。对肥猪浸泡陈化后白酒中烷基自由基加合物(DMPO-R)和羟基自由基加合物(DMPO-OH)进行了检测。在陈化肥猪制备过程中，主要检测脂质氧化引起的烷氧基自由基加合物(DMPO-RO)。油脂猪肉中的两种主要不饱和脂肪酸油酸和亚油酸在氧化过程中产生烷氧自由基。氧化处理4个月后，亚油酸和油酸中自旋总量分别比0个月增加了248.07±26.65%和34.17±0.72%。说明陈年芝香白酒中的自由基主要来源于陈年肥猪中的两种主要不饱和脂肪酸，亚油酸产生自由基的能力强于油酸。肥猪肉中的烷氧自由基(RO·)与白酒中的乙醇反应生成烷基自由基(R·)。不饱和脂肪酸氧化产生的氢过氧化物的过氧化物键被劈裂形成羟基自由基(·OH)，并转移到白酒中。研究结果为后续的自由基清除工作提供了理论指导。

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来源期刊

Free Radical Research 生物-生化与分子生物学

CiteScore

6.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Free Radical Research publishes high-quality research papers, hypotheses and reviews in free radicals and other reactive species in biological, clinical, environmental and other systems; redox signalling; antioxidants, including diet-derived antioxidants and other relevant aspects of human nutrition; and oxidative damage, mechanisms and measurement.