Rodriguez-Arcos Rocio C, Smith Andrew C, Waldron Keith W
Institute of Food Research, Norwich Laboratory, Colney, Norwich NR4 7UA, United Kingdom.
J Agric Food Chem. 2002 May 22;50(11):3197-203. doi: 10.1021/jf011687p.
The cell walls of green asparagus spears have been analyzed for their phenolic and carbohydrate composition as modified by postharvest storage. Esterified phenolic components were released by sequential alkaline hydrolysis and identified and quantified by diode array HPLC. Significant quantities of ferulic acid (FA) and its derivatives were found to increase at least 3-fold during storage, particularly in walls from the lower parts of the stem, where accompanying changes in sugar composition were also observed. In fresh asparagus, >60% of the total FA was in the form of diferulic acid, and this increased to approximately 70% after 3 days of storage. The main FA dehydrodimers were 8-8-, 8-O-4-, and 8-5-diferulates. These have been detected in other monocotyledonous and dicotyledonous plants, but as a smaller proportion of the total FA. The possible roles phenolic esters might have in relation to the mechanical, textural, and wound-response properties of asparagus spears are discussed.
对绿芦笋嫩茎的细胞壁进行了分析，以研究其在采后储存过程中酚类和碳水化合物组成的变化。通过连续碱性水解释放酯化酚类成分，并通过二极管阵列高效液相色谱法进行鉴定和定量。发现大量阿魏酸（FA）及其衍生物在储存期间至少增加了3倍，特别是在茎下部的细胞壁中，同时还观察到糖组成的伴随变化。在新鲜芦笋中，总FA的>60%以二阿魏酸的形式存在，储存3天后这一比例增加到约70%。主要的FA脱氢二聚体是8-8-、8-O-4-和8-5-二阿魏酸酯。这些在其他单子叶和双子叶植物中也有检测到，但在总FA中所占比例较小。讨论了酚酯可能与芦笋嫩茎的机械、质地和伤口反应特性相关的作用。
