文章摘要
李文婷;李红艳;邓泽元;张兵;.基于UPLC-QTOF-MS和HPLC-QQQ-MS技术的鹰嘴豆酚类化合物定性、定量分析及其抗氧化能力研究[J].中国食品学报,2020,20(4):261-269
基于UPLC-QTOF-MS和HPLC-QQQ-MS技术的鹰嘴豆酚类化合物定性、定量分析及其抗氧化能力研究
Qualitative, Quantitative Analysis of Chickpea Phenolics Based on UPLC-QTOF-MS and HPLC-QQQ-MS and It’s the Antioxidant Activity
  
DOI:
中文关键词: UPLC-QTOF-MS  HPLC-QQQ-MS  鹰嘴豆  酚类  抗氧化活性
英文关键词: UPLC-QTOF-MS  HPLC-QQQ-MS  chickpea  phenolics  antioxidant activity
基金项目:国家自然科学基金青年科学基金项目(31701564); 江西省自然科学基金项目(20171BAB214035); 江西省重点研发计划项目(20181BBF60014)
作者单位
李文婷;李红艳;邓泽元;张兵; 南昌大学食品科学与技术国家重点实验室
 
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中文摘要:
      鹰嘴豆为一种高营养豆类植物。为深入了解其营养价值,用80%甲醇溶液提取酚类物质,对提取物中不同存在形态的酚类化合物及其抗氧化活性进行测定,并对其提取物进行酚类的定性及定量分析。结果表明,酚酸含量最高部分为糖苷键合态酚类物质(0.81 mg/g),黄酮含量最高部分为游离态酚类物质(0.26 mg/g),不同存在形式酚类物质含量及抗氧化能力不同;80%甲醇提取物通过UPLC-QTOF-MS定性分析,对其24种化合物进行鉴定,包括12种黄酮、4种酚酸;HPLC-QQQ-MS定量分析表明:对羟基苯甲酸、香豆酸、原儿茶酸类化合物含量丰富。
英文摘要:
      Chickpeas(Cicer arietinum L) are highly nutritious legumes, in order to better understand its nutritional value, phenolics were extracted with 80% methanol solution, the content and antioxidant activity of phenolic compounds in different existing forms in the extract were determined, and analyze on qualitative, quantitative of 80% methanol solution. The results showed that the contents of total phenols and antioxidant activity in different forms of chickpeas were different, the phenolic content of glycoside phenolic compounds was the highest (0.81 mg/g), the content of free phenolic flavonoids was the highest (0.26 mg/g). The 80% methanol extracts were separated by UPLC-QTOF-MS, and identify 24 compounds including 4 phenolic acids and 12 flavonoids. Quantitative analysis by HPLC-QQQ-MS showed that p-hydroxybenzoic acid, coumalic acid and protocatechuic acid compounds are rich in chickpeas.
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