第六章 维生素与矿物质.ppt

Chapter 6 Vitamin and Minerals 辅酶或辅酶前体:如烟酸,叶酸等 抗氧化剂:VE,VC 遗传调节因子:VA,VD 某些特殊功能: VA-视觉功能 VC-血管脆性 VB1,VB2,VPP B族 VB5,VB6,VH water-soluble Vit VB11,VB12 Vit VC VA fat-souble Vit VD VE VK Dissolve in water Generally readily excreted Subject to cooking losses Function as a coenzyme Participate in energy metabolism 50-90% of B vitamins are absorbed Marginal deficiency more common 1.维生素VB1 thiamin ① 具有酸-碱性质 ② 对热非常敏感,在碱性介质中加热易分解. ③ 能被VB1酶降解,同时,血红蛋白和肌红蛋白可作为降解的非酶催化剂. ④ 对光不敏感,在酸性条件下稳定,在碱性及中型 介质中不稳定. ⑤ 其降解受AW影响极大,一般在AW为0.5-0.65范围降解最快. 两环间亚甲基易与强亲核试剂反应。 与亚硝酸盐反应,使VB1失活. 在碱性条件下易降解,其降解机制为: Coenzyme: Thiamin Pyrophosphate (TPP) Synthesis of neurotransmitter Hexose monophosphate shunt Removes CO2 from some amino acids Convert pyruvate to acetyl-CoA CoA NAD+ NADH + H+ Glucose Pyruvate Acetyl-CoA Citric CO2 Acid Cycle （5）食物来源Food Sources of Thiamin Wide variety of food White bread, pork, hot dogs, luncheon meat, cold cereal Enriched grains/ whole grains Thiaminase found in raw fish （6）易缺人群Who is at Risk For Deficiency? Poor Alcoholics Elderly Diet consisting of highly processed foods ① 对热稳定，对酸和中性pH也稳定,在120 ℃加热6h仅少量破坏。 ② 在碱性条件下迅速分解。 ③ 在光照下转变为光黄素和光色素,并产生自由基,破坏其它营养成分产生异味,如牛奶的日光臭味即由此产生。 ④核黄素的光化学降解是温度、光和水活性的函数。光的强度是决定整个反应速率的因素。 （2）缺乏症（Deficiency of Riboflavin） Ariboflavinosis Glossitis,