Ross Alastair B, Shepherd Martin J, Schüpphaus Meike, Sinclair Vicky, Alfaro Begoña, Kamal-Eldin Afaf, Aman Per
Department of Food Science, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden.
J Agric Food Chem. 2003 Jul 2;51(14):4111-8. doi: 10.1021/jf0340456.
The alkylresorcinol (AR) content of 8 commonly consumed cereals, 125 Triticum cultivars, milling fractions of wheat and rye, bread, and other cereal products was analyzed. ARs were found in wheat (489-1429 microgram/g), rye (720-761 microgram/g), triticale (439-647 microgram/g), and barley (42-51 microgram/g), but not in rice, oats, maize, sorghum, or millet. One durum wheat variety was found to have an exceptionally low level of ARs (54 microgram/g) compared to other durum wheat varieties (589-751 microgram/g) and Triticumspecies analyzed. The AR content of milling fractions closely followed the ash content and could be used as a marker of the presence of bran in flour. Using hot 1-propanol extraction, all ARs could be extracted from bread, contrary to previous studies which suggested that ARs were destroyed during baking. Cereal products varied greatly in AR content, with those containing wheat bran or whole rye having the highest content.
分析了8种常见食用谷物、125个小麦品种、小麦和黑麦的制粉组分、面包及其他谷物产品中的烷基间苯二酚（AR）含量。在小麦（489 - 1429微克/克）、黑麦（720 - 761微克/克）、小黑麦（439 - 647微克/克）和大麦（42 - 51微克/克）中发现了AR，但在大米、燕麦、玉米、高粱或小米中未发现。与其他硬粒小麦品种（589 - 751微克/克）和所分析的小麦品种相比，发现一个硬粒小麦品种的AR含量极低（54微克/克）。制粉组分的AR含量与灰分含量密切相关，可作为面粉中麸皮存在的标志物。与之前认为AR在烘焙过程中会被破坏的研究相反，使用热异丙醇提取法，可以从面包中提取出所有的AR。谷物产品的AR含量差异很大，含有麦麸或全黑麦的产品含量最高。
