Folic acid, a synthetic form of folate, is a water-soluble vitamin that is essential during periods of rapid cell division and growth. However, it decomposes upon ultraviolet irradiation to form inactive photoproducts. In this study, the protective effect and mechanisms of antioxidants, including cinnamic acids, flavonoids, catechol and its derivatives, stilbenes, p-benzoquinone and its derivatives, isoprenoids, curcumin, oleic acid, and linoleic acid, against folic acid photodecomposition were investigated by using fluorescence and absorbance spectroscopy, high-performance liquid chromatography, and antioxidant assay. It was found that antioxidants could inhibit or delay the folic acid decomposition in varying degrees, among which caffeic acid was the most effective. The increase in its remarkable antioxidant efficiency and absorbance in the UVA region during irradiation contributed to its effective protection. This finding could be useful for the protection of photolabile components in food and other uses.

中文翻译：

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各种抗氧化剂抑制叶酸光解的机理。

叶酸是叶酸的一种合成形式，是一种水溶性维生素，在细胞快速分裂和生长期间必不可少。然而，它在紫外线照射下分解形成惰性的光产物。本研究通过肉桂酸，类黄酮，邻苯二酚及其衍生物，对苯二酚，对苯醌及其衍生物，类异戊二烯，姜黄素，油酸和亚油酸等抗氧化剂对叶酸光分解的保护作用及其机理进行了研究。使用荧光和吸收光谱，高效液相色谱和抗氧化剂测定。发现抗氧化剂可以不同程度地抑制或延迟叶酸的分解，其中咖啡酸是最有效的。在辐照期间其卓越的抗氧化剂效率和在UVA区域的吸光度的增加有助于其有效保护。该发现对于保护食品和其他用途中的光不稳定组分可能是有用的。