富硒茶叶加工过程中游离甲基硒半胱氨酸损失的初步探讨

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-01 DOI:10.1016/j.foodchem.2025.144591

Jue Liu , Youjun Hu , Jie Zheng , Pan Yue , Shi-Yi Ou , Jiaqi Lu , Xiting Huang , Wanyi Cao , Hua Zhou

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引用次数: 0

摘要

甲基硒半胱氨酸（SeMC）是茶叶中的主要有机硒，通过其生物利用度和生物活性（如抗氧化活性）增强人体营养。本研究考察了茶叶加工过程中SeMC的稳定性：高温固定导致45.14% %的SeMC损失（25 °C轧制时为25.54% %），遵循一级动力学（Ea = 65.58 kJ/mol，空气）。在150 °C时，氮气保护将降解率降低到<；10 %。我们首先报道了29.19 %的氧化SeMC （SeMCO）在25 °C下再生为SeMC，挑战了硒氧化的假设不可逆性。过氧化氢酶（≥200 U/mg）与氮协同抑制氧化，实现1)缩短热暴露，2)氮覆盖和3)酶控制。这些结果为在茶叶加工过程中保持硒的功能提供了实用的解决方案，从而促进了富硒食品的生产。

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Preliminary exploration of the loss of free Methylselenocysteine during selenium-rich tea processing

Methylselenocysteine (SeMC), the primary organic selenium in tea, enhances human nutrition through its bioavailability and bioactivity (e.g. antioxidant activity). This study investigated SeMC stability during tea processing: high-temperature fixation caused 48.11 % SeMC loss (vs. 25.54 % when rolling at 25 °C), following first-order kinetics (Ea = 65.58 kJ/mol, air). Nitrogen protection reduced degradation to <10 % at 150 °C. We first report that 29.19 % of oxidised SeMC (SeMCO) regenerates to SeMC at 25 °C, challenging the assumed irreversibility of selenium oxidation. Catalase (≥200 U/mg) synergized with nitrogen to inhibit oxidation, enabling 1) shortened thermal exposure, 2) nitrogen blanketing, and 3) enzymatic control. These results provide practical solutions to preserve selenium functionality during tea processing, thus advancing selenium-rich food production.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.