Hakala Piia, Lampi Anna-Maija, Ollilainen Velimatti, Werner Ulrike, Murkovic Michael, Wähälä Kristiina, Karkola Sampo, Piironen Vieno
Department of Applied Chemistry and Microbiology, P.O. Box 27, Latokartanonkaari 11, FIN-00014 University of Helsinki, Finland.
J Agric Food Chem. 2002 Sep 11;50(19):5300-7. doi: 10.1021/jf025637b.
The steryl ferulate contents of rye and wheat grains and their milling fractions were analyzed using a reversed-phase high-performance liquid chromatographic (HPLC) method. HPLC-mass spectrometry was used for identification. In addition, steryl ferulates of some selected milling byproducts were determined. The total steryl ferulate contents of rye and wheat grains were 6.0 and 6.3 mg/100 g, respectively. Uneven distribution of steryl ferulates in the grains led to considerable differences in the milling products; their steryl ferulate contents ranged from trace amounts in flours with low ash content to 20 and 34 mg/100 g in rye and wheat brans, respectively. Campestanyl ferulate and sitostanyl ferulate were the main components, followed by campesteryl ferulate and sitosteryl ferulate, whereas sitosterol was the main component in total sterols. Among the other samples, a byproduct of rice milling (pearling dust) was the best source of steryl ferulates, its total steryl ferulate content being 119 mg/100 g, whereas no measurable amounts of steryl ferulates were measured in oat bran or pearling dust of barley. The results indicated that rye and wheat and especially their bran fractions are comparable to corn as steryl ferulate sources.
采用反相高效液相色谱（HPLC）法分析了黑麦和小麦籽粒及其制粉组分中的阿魏酸甾醇含量。采用HPLC-质谱联用进行鉴定。此外，还测定了一些选定制粉副产物中的阿魏酸甾醇。黑麦和小麦籽粒中阿魏酸甾醇的总含量分别为6.0和6.3mg/100g。籽粒中阿魏酸甾醇分布不均导致制粉产品存在显著差异；其阿魏酸甾醇含量从低灰分面粉中的痕量到黑麦麸和小麦麸中的20和34mg/100g不等。阿魏酸菜油甾醇和阿魏酸谷甾烷醇是主要成分，其次是阿魏酸campesteryl和阿魏酸谷甾醇，而谷甾醇是总甾醇中的主要成分。在其他样品中，碾米副产物（珍珠粉）是阿魏酸甾醇的最佳来源，其阿魏酸甾醇总含量为119mg/100g，而在燕麦麸或大麦珍珠粉中未检测到可测量的阿魏酸甾醇含量。结果表明，黑麦和小麦，尤其是它们的麸皮部分，作为阿魏酸甾醇来源可与玉米相媲美。
