瑜芳 asked in 社會與文化語言 · 1 decade ago

幫我翻譯英翻中不要網路翻譯的喔!!食品化學的內容

Lipid oxidation is one of the main causes of food deterioration.

The development of this process is often the decisive factor in

determining the useful storage life of food products. Recently, the

oxidation of lipids has received renewed attention with increasing

evidence showing that lipid peroxidation is one of the important

primary events in the free radical-mediated oxidative damage of

biological membranes and tissues.

Antioxidants are organic molecules which can prevent or delay

the progress of lipid oxidation. Their ability to do this is based

mainly on their phenol-derived structure. Lately, the interest in

using antioxidants of natural origin in food has increased, because

they also appear to be suitable antioxidants for the prevention of

diseases associated with the process of lipid peroxidation (Gordon,

1996; Stahl, 2000; Valenzuela, Sanhueza, & Nieto, 2003).

Hydroxycinnamic acid compounds are widely distributed in the

plant kingdom. They have been described as chain-breaking antioxidants,

probably acting through radical-scavenging, which is related

to their hydrogen-donating capacity, and their ability to stabilise the

resulting phenoxyl radical (Siquet, Pavia-Martins, Lima, Reis, & Borges2006). These compounds usually exist as esters of organic acids

or glycosides. Chlorogenic acid is an ester of caffeic acid with quinic

acid. Chlorogenic and caffeic acids occur in many plants, for example

potatoes (Rodriguez de Sotillo, Hadlwy, & Holm, 1994). Chlorogenic

acid makes up 5–10% of the weight of coffee beans (Smith, 1985). The

basic phenol in sunflower seeds is chlorogenic acid, followed by caffeic

acid (DeLeonardis, Macciola,&Di Rocco,2003). Caffeic acid is the

predominant phenolic acid in sunflower seeds (Leung, Fention, &

Clandinin, 1981)

1 Answer

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  • 1 decade ago
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    油脂氧化作用是其中一食物惡化的主要起因。

    這個過程的發展經常是决定性的因素 確定食品有用的保存期限。

    最近,油脂的氧化作用受到了更新的注意隨著的增加見證表示,油脂過氧化是一个重要在自由根本斡旋的氧化損傷的主要事件 生物膜和組織抗氧劑是可能防止或延遲的有機分子油脂氧化作用進展。

    他們的能力做此根據主要在他們的酚獲得的結構。

    最近,興趣使用抗氧劑在食物的自然起源增加了,因為他們也看来是預防的適當的抗氧劑 疾病与油脂過氧化相关(Gordon的過程, 1996年; Stahl 2000年; Valenzuela, Sanhueza, & Nieto 2003)。 Hydroxycinnamic酸化合物在廣泛被分佈植物界。 他們被描述了作為鏈子打破的抗氧劑,大概行動通过根本換氣,是相關的對他們氫捐贈的能力和他們的能力穩定发生的phenoxyl基礎(Siquet,帕爾瓦Martins,利馬, Reis, & Borges2006)。 這些化合物通常存在作為有机酸或苷酯類。 綠原酸酸是咖啡的酸酯類與金雞納酸的酸。 例如綠原酸和咖啡的酸在許多植物中發生,土豆(羅德里格斯de Sotillo, Hadlwy, & holm 1994)。 綠原酸酸组成5-10%重量咖啡豆(史密斯1985)。 在向日葵种子的基本的酚是綠原酸酸,跟随由咖啡酸(DeLeonardis, Macciola, & di Rocco 2003)。 咖啡的酸是在向日葵种子(Leung, Fention, &的主要酚醛酸; clandinin 1981)

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