發(fā)布時間：2018-06-16 02:44

  本文選題：番茄紅素 + 抗氧化　； 參考：《河南師范大學(xué)》2017年碩士論文

【摘要】：番茄紅素屬于類胡蘿卜素的一種,在水果和蔬菜中廣泛分布,是目前自然界中抗氧化能力最強(qiáng)的天然食品成分。番茄紅素具有許多優(yōu)秀的生理活性,表現(xiàn)在對低密度脂蛋白(LDL)的氧化以及HMG-CoA還原酶活性的抑制,影響膽固醇的生物合成,和降低人體血液中的甘油三脂和膽固醇的水平等等。其具有多個共軛雙鍵的結(jié)構(gòu)導(dǎo)致了番茄紅素構(gòu)型的多樣化。在所有的順反異構(gòu)體中,全反式是番茄紅素最主要的異構(gòu)體形式。然而,無論順式異構(gòu)體還是全反式番茄紅素,關(guān)于其清除單線態(tài)氧的機(jī)理尚沒有明確的解釋,這嚴(yán)重影響著番茄紅素在其他領(lǐng)域的發(fā)展與應(yīng)用。對于單線態(tài)氧來說,其在生物氧化過程中起著關(guān)鍵的作用,并且目前其危害已經(jīng)超出于它對人們的益處,所以番茄紅素猝滅單線態(tài)氧的研究已經(jīng)引起不少學(xué)者專家的關(guān)注。本文利用密度泛函方法分別優(yōu)化了基態(tài)和激發(fā)態(tài)的番茄紅素以及氧的構(gòu)型。關(guān)于番茄紅素猝滅單線態(tài)氧的機(jī)理運(yùn)行以及分析均是在B3LYP方法6-311+G(d,p)基組這一層面上進(jìn)行。簡單說來,番茄紅素猝滅單線態(tài)氧是一個電子交換能量轉(zhuǎn)移的過程,即單線態(tài)氧(處于激發(fā)態(tài))釋放能量變?yōu)槿�態(tài)(基態(tài)),與此同時處于基態(tài)的番茄紅素吸收能量并變?yōu)榧ぐl(fā)態(tài)。在猝滅過程中,電子的交換指的是兩個分別來自番茄紅素和單線態(tài)氧的自旋方向相反的電子進(jìn)行的交換。根據(jù)能量和吉布斯自由能的計算,我們可以驗(yàn)證番茄紅素猝滅單線態(tài)氧可以發(fā)生,并且是自發(fā)進(jìn)行的。從能級和前線分子軌道的層面我們分析得到番茄紅素和氧在電子交換的同時也進(jìn)行著能量的轉(zhuǎn)移和自旋的轉(zhuǎn)變。此外,我們還可以得到猝滅過程中番茄紅素和氧的電荷可以同時進(jìn)行相互傳遞,不過,這種傳遞在不同的階段分別以氧和番茄紅素為主�？偟膩碚f,番茄紅素和氧相近的能級、反應(yīng)物前線分子軌道對稱性的匹配、猝滅過程中體系內(nèi)無電子自旋的翻轉(zhuǎn)以及值較負(fù)的吉布斯自由能變,所有這些使得番茄紅素猝滅單線態(tài)氧的過程順利容易的進(jìn)行。另外,本文還著重討論了四種常見的番茄紅素的順式異構(gòu)體,分別為5位、9位、13位以及15位的順式異構(gòu)體。同樣在密度泛函理論的基礎(chǔ)上利用B3LYP方法6-311+G(d,p)基組優(yōu)化了番茄紅素這四種常見的異構(gòu)體,并相應(yīng)進(jìn)行了頻率的計算。在此基礎(chǔ)上,分別從能量、吉布斯自由能、相鄰能量的比較等量子化學(xué)參數(shù)進(jìn)行對比分析四種順式異構(gòu)體的相對穩(wěn)定性的情況,同時驗(yàn)證了順式番茄紅素猝滅單線態(tài)氧的可能性。本文從理論上驗(yàn)證和分析了番茄紅素猝滅單線態(tài)氧的機(jī)理,為番茄紅素在食品、化學(xué)、醫(yī)藥產(chǎn)業(yè)以及其他領(lǐng)域的進(jìn)一步發(fā)展奠定理論基礎(chǔ)并提供理論支撐,但是猝滅的機(jī)理在實(shí)驗(yàn)方面還未得到證實(shí)。只有化學(xué)工作者堅持不懈的將番茄紅素猝滅單線態(tài)氧的機(jī)理甚至清除體內(nèi)其他自由基的機(jī)理弄明白、理清楚,番茄紅素,作為有效的綠色的抗氧化劑,其潛在的價值才能真正得到有效準(zhǔn)確的評估,其應(yīng)用范圍才會得到更進(jìn)一步的延伸。
[Abstract]:Lycopene, a kind of carotenoid, is widely distributed in fruits and vegetables. It is the most powerful natural food ingredient in nature. Lycopene has many excellent physiological activities, which is manifested in the oxidation of low density lipoprotein (LDL) and the inhibition of the activity of HMG-CoA reductase, which affects the biosynthesis of cholesterol. And reducing the level of glycerol three and cholesterol in the blood of the human body and so on. Its structure with multiple conjugated double bonds leads to the diversity of lycopene configuration. In all the CIS trans isomers, all trans is the most important isomer of lycopene. However, the scavenging of the cis isomer or all trans lycopene There is no clear explanation for the mechanism of singlet oxygen, which seriously affects the development and application of lycopene in other fields. For the single state oxygen, it plays a key role in the biological oxidation process, and at present its harm is beyond its benefit to people. The study of the quenching of single line oxygen with lycopene has caused the study of the single line oxygen. In this paper, the density functional method is used to optimize the lycopene and the configuration of oxygen in the ground and excited states. The mechanism and analysis of the lycopene quenching of singlet oxygen are carried out on the basis of the B3LYP method 6-311+G (D, P) base group. The process of electron transfer energy transfer, that is, the release energy of the single state oxygen (in the excited state) becomes three linear states (the ground state), while the lycopene in the ground state absorbs energy and turns to the excited state. In the process of quenching, the exchange of electrons refers to the two electrons of the opposite spin direction from the Solanin and the single state oxygen respectively. Exchange. According to the calculation of energy and Gibbs's free energy, we can verify that lycopene quenches the singlet oxygen can occur and is spontaneous. From the level of energy and the frontline molecular orbital, we analyze the transfer of lycopene and oxygen in the electronic exchange and the transfer of energy and spin. In addition, we The charge of lycopene and oxygen can be transmitted simultaneously during the quenching process. However, this transfer is dominated by oxygen and lycopene at different stages. In general, the similar level of lycopene and oxygen, the matching of the symmetry of the frontline molecular orbital of the reactant, and the no electron spin in the system during the quenching process. In this paper, four common lycopene cis isomers, which are 5, 9, 13, and 15 cis isomers, are also discussed in this paper. And B is also used on the basis of density functional theory (B). The 3LYP method 6-311+G (D, P) base group optimized the four common isomers of lycopene and calculated the frequency correspondingly. On this basis, the relative stability of four cis isomers was compared and analyzed from energy, Gibbs free energy, and the comparison of adjacent energy, and the CIS type tomato was verified. The possibility of quenching the single line oxygen by erythropoietin. This paper theoretically verified and analyzed the mechanism of lycopene quenching of single line oxygen, which laid the theoretical foundation for the further development of lycopene in food, chemistry, pharmaceutical industry and other fields, but the mechanism of quenching has not been confirmed in the experiment. Only the mechanism of the quenching is not confirmed in the experiment. It is clear that the potential value of lycopene, as an effective green antioxidant, can be effectively and accurately evaluated, and the scope of its use will be further extended.
【學(xué)位授予單位】：河南師范大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：O629.4

【相似文獻(xiàn)】

相關(guān)期刊論文 前10條

1 蔡俊,邱雁臨,談小蘭,夏服寶,段新斌;番茄紅素提取工藝的研究[J];食品與發(fā)酵工業(yè);2000年02期

2 ;開發(fā)番茄紅素前景看好[J];吉林農(nóng)業(yè);2001年04期

3 祝曙華,胡曉靜,李遠(yuǎn)志,段翰英,黃葦;番茄紅素的性質(zhì)及提取方法[J];農(nóng)牧產(chǎn)品開發(fā);2001年05期

4 滕潔,李德芳,劉元軍;番茄紅素及其研究進(jìn)展[J];江蘇食品與發(fā)酵;2001年01期

5 成堅,曾慶孝,何宇峰;番茄紅素的穩(wěn)定性研究[J];仲愷農(nóng)業(yè)技術(shù)學(xué)院學(xué)報;2001年02期

6 ;“番茄紅素綜合研究開發(fā)”通過專家鑒定[J];中國蔬菜;2002年06期

7 李京,惠伯棣,裴凌鵬;番茄紅素—被關(guān)注的功能因子[J];食品科學(xué);2005年08期

8 惠伯棣;李京;鄭康成;裴凌鵬;廖萍泰;;蒸發(fā)光散射檢測器在番茄紅素反相HPLC定量分析中的應(yīng)用[J];食品科學(xué);2006年02期

9 朱蕾;陳敏;李赫;張云嶺;;番茄飲料中番茄紅素的檢測及穩(wěn)定性研究[J];食品與發(fā)酵工業(yè);2006年04期

10 張換平;牛曉玉;;番茄紅素的研究[J];安陽工學(xué)院學(xué)報;2006年02期

相關(guān)會議論文 前10條

1 楊屏;李軍良;馬思陽;;番茄紅素提取工藝的研究[A];“以嶺醫(yī)藥杯”第八屆全國青年藥學(xué)工作者最新科研成果交流會論文集[C];2006年

2 龔秋翼;錢俊青;郭輝;唐穎;;番茄紅素微囊生物利用度檢測的實(shí)驗(yàn)研究[A];中國食品科學(xué)技術(shù)學(xué)會第七屆年會論文摘要集[C];2010年

3 盧韋;高俊蓮;馬榮才;;大腸桿菌基因工程菌株發(fā)酵生產(chǎn)番茄紅素的研究[A];中國農(nóng)業(yè)生物技術(shù)學(xué)會第三屆會員代表大會暨學(xué)術(shù)交流會論文摘要集[C];2006年

4 王s，

本文編號：2024881