用循环伏安法定量邻苯醌与氨基酸及相关亲核试剂的反应效率

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Yuting Li , Haiping Qi , Meiqi Fan , Zixing Zhu , Shijie Zhan , Lin Li , Bing Li , Xia Zhang , Xianglong Zhao , Jingjing Ma , Lifeng Wang
{"title":"用循环伏安法定量邻苯醌与氨基酸及相关亲核试剂的反应效率","authors":"Yuting Li ,&nbsp;Haiping Qi ,&nbsp;Meiqi Fan ,&nbsp;Zixing Zhu ,&nbsp;Shijie Zhan ,&nbsp;Lin Li ,&nbsp;Bing Li ,&nbsp;Xia Zhang ,&nbsp;Xianglong Zhao ,&nbsp;Jingjing Ma ,&nbsp;Lifeng Wang","doi":"10.1016/j.foodchem.2020.126454","DOIUrl":null,"url":null,"abstract":"<div><p>The reaction efficiency of <em>o</em>-benzoquinones with amines (L-lysine, Nα-acetyl-L-lysine, glycine, L-methionine and L-arginine), thiols (L-cysteine and Nα-acetyl-L-cysteine) and protein (bovine serum albumin) were determined at pH 5.0, 7.0 and 8.0 and scan rate of 10, 50 and 100 mV/s by cyclic voltammetry. Nucleophiles containing multiple nucleophilic groups and nucleophilic group possessing low pKa value would enhance the reactivity of nucleophiles towards <em>o</em>-benzoquinones. The reactivity of different <em>o</em>-benzoquinones with L-lysine/L-cysteine followed the order: protocatechuic acid quinone ≈ catechol quinone &gt; 4-methylbenzoquinone ≈ caffeic acid quinone &gt; rosmarinic acid quinone &gt; chlorogenic acid quinone. The reactivity of quinones would be decreased by the steric hindrance of substituents on quinone ring, and it would also be weakened by enhancing electron cloud density of quinone ring. Adducts generated by the interaction of 4-methylbenzoquinone with amines and thiols were tentatively identified as amine-quinone adduct and thiol-phenol adduct respectively by UPLC-QTOF-MS/MS and cyclic voltammetry.</p></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5000,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.foodchem.2020.126454","citationCount":"13","resultStr":"{\"title\":\"Quantifying the efficiency of o-benzoquinones reaction with amino acids and related nucleophiles by cyclic voltammetry\",\"authors\":\"Yuting Li ,&nbsp;Haiping Qi ,&nbsp;Meiqi Fan ,&nbsp;Zixing Zhu ,&nbsp;Shijie Zhan ,&nbsp;Lin Li ,&nbsp;Bing Li ,&nbsp;Xia Zhang ,&nbsp;Xianglong Zhao ,&nbsp;Jingjing Ma ,&nbsp;Lifeng Wang\",\"doi\":\"10.1016/j.foodchem.2020.126454\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The reaction efficiency of <em>o</em>-benzoquinones with amines (L-lysine, Nα-acetyl-L-lysine, glycine, L-methionine and L-arginine), thiols (L-cysteine and Nα-acetyl-L-cysteine) and protein (bovine serum albumin) were determined at pH 5.0, 7.0 and 8.0 and scan rate of 10, 50 and 100 mV/s by cyclic voltammetry. Nucleophiles containing multiple nucleophilic groups and nucleophilic group possessing low pKa value would enhance the reactivity of nucleophiles towards <em>o</em>-benzoquinones. The reactivity of different <em>o</em>-benzoquinones with L-lysine/L-cysteine followed the order: protocatechuic acid quinone ≈ catechol quinone &gt; 4-methylbenzoquinone ≈ caffeic acid quinone &gt; rosmarinic acid quinone &gt; chlorogenic acid quinone. The reactivity of quinones would be decreased by the steric hindrance of substituents on quinone ring, and it would also be weakened by enhancing electron cloud density of quinone ring. Adducts generated by the interaction of 4-methylbenzoquinone with amines and thiols were tentatively identified as amine-quinone adduct and thiol-phenol adduct respectively by UPLC-QTOF-MS/MS and cyclic voltammetry.</p></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2020-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/j.foodchem.2020.126454\",\"citationCount\":\"13\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814620303162\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814620303162","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 13

摘要

采用循环伏安法测定邻苯醌在pH 5.0、7.0和8.0,扫描速率分别为10、50和100 mV/s时,与胺类(l-赖氨酸、n - α-乙酰-l -赖氨酸、甘氨酸、l-蛋氨酸和l-精氨酸)、硫醇类(l-半胱氨酸和n - α-乙酰-l -半胱氨酸)和蛋白质(牛血清白蛋白)的反应效率。含有多个亲核基团和具有低pKa值的亲核基团的亲核试剂可增强亲核试剂对邻苯醌的反应活性。不同邻苯醌与l -赖氨酸/ l -半胱氨酸的反应性顺序为:原儿茶酸醌≈儿茶酚醌>4-甲基苯醌≈咖啡酸醌>迷迭香酸醌;绿原酸醌。醌环上取代基的位阻会降低醌类化合物的反应活性,增加醌环的电子云密度也会减弱醌类化合物的反应活性。通过UPLC-QTOF-MS/MS和循环伏安法初步鉴定4-甲基苯醌与胺和硫醇相互作用生成的加合物分别为胺-醌加合物和硫-酚加合物。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Quantifying the efficiency of o-benzoquinones reaction with amino acids and related nucleophiles by cyclic voltammetry

The reaction efficiency of o-benzoquinones with amines (L-lysine, Nα-acetyl-L-lysine, glycine, L-methionine and L-arginine), thiols (L-cysteine and Nα-acetyl-L-cysteine) and protein (bovine serum albumin) were determined at pH 5.0, 7.0 and 8.0 and scan rate of 10, 50 and 100 mV/s by cyclic voltammetry. Nucleophiles containing multiple nucleophilic groups and nucleophilic group possessing low pKa value would enhance the reactivity of nucleophiles towards o-benzoquinones. The reactivity of different o-benzoquinones with L-lysine/L-cysteine followed the order: protocatechuic acid quinone ≈ catechol quinone > 4-methylbenzoquinone ≈ caffeic acid quinone > rosmarinic acid quinone > chlorogenic acid quinone. The reactivity of quinones would be decreased by the steric hindrance of substituents on quinone ring, and it would also be weakened by enhancing electron cloud density of quinone ring. Adducts generated by the interaction of 4-methylbenzoquinone with amines and thiols were tentatively identified as amine-quinone adduct and thiol-phenol adduct respectively by UPLC-QTOF-MS/MS and cyclic voltammetry.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Chemistry
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.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信