从可可树中分离出的抗氧化多酚。

Antioxidative Polyphenols Isolated from Theobroma cacao.

作者信息

Sanbongi C, Osakabe N, Natsume M, Takizawa T, Gomi S, Osawa T

机构信息

Functional Food Research and Development Laboratory, Meiji Seika Kaisha, Ltd., 5-3-1 Chiyoda, Sakadoshi, Saitama, Japan; Pharmaceutical Research Center, Meiji Seika Kaisha, Ltd., 760 Morooka-cho, Kohoku-ku, Yokohama, Kanagawa, Japan; and Department of Applied Biological Science, Nagoya University, Chikusa, Nagoya, Aichi, Japan.

出版信息

J Agric Food Chem. 1998 Feb 16;46(2):454-457. doi: 10.1021/jf970575o.

DOI:10.1021/jf970575o

PMID:10554262

Abstract

The antioxidant components of cacao liquor, which is a major ingredient of chocolate, were isolated with column chromatography and high-performance liquid chromatography. Quercetin and its glucoside were identified by spectrometric methods. Clovamide and deoxyclovamide were characterized by (1)H and (13)C NMR and MS spectrometry. Their antioxidative activity was measured by peroxide value of linoleic acid and thiobarbituric acid reactive-substance value of erythrocyte ghost membranes and microsomes. In the bulk oil system, clovamide had the strongest antioxidative activity but was less active in the other experiments. In the case of the two hydrophilic systems, flavans such as quercetin and epicatechin were more potently effective than the glucosides. It is considered that chocolate is stable against oxidative deterioration due to the presence of these polyphenolic compounds.

摘要

可可液块是巧克力的主要成分，其抗氧化成分通过柱色谱法和高效液相色谱法进行分离。槲皮素及其糖苷通过光谱法进行鉴定。氯原酸和脱氧氯原酸通过氢核磁共振（¹H NMR）、碳核磁共振（¹³C NMR）和质谱法进行表征。通过亚油酸的过氧化值以及红细胞膜和微粒体的硫代巴比妥酸反应性物质值来测定它们的抗氧化活性。在散装油体系中，氯原酸具有最强的抗氧化活性，但在其他实验中活性较低。在两种亲水性体系中，槲皮素和表儿茶素等黄烷类化合物比其糖苷更有效。人们认为，由于这些多酚类化合物的存在，巧克力对氧化变质具有稳定性。