芝麻中芝麻素醇糖苷的高效液相色谱分析。

HPLC analysis of sesaminol glucosides in sesame seeds.

作者信息

Moazzami Ali A, Andersson Rolf E, Kamal-Eldin Afaf

机构信息

Department of Food Sciences, Swedish University of Agricultural Sciences, S-750 07 Uppsala, Sweden.

出版信息

J Agric Food Chem. 2006 Feb 8;54(3):633-8. doi: 10.1021/jf051541g.

DOI:10.1021/jf051541g

PMID:16448160

Abstract

An HPLC method was developed and validated for the quantification of sesaminol triglucoside and a sesaminol diglucoside in sesame seeds. These two lignans were isolated, and their structures were characterized by mass and nuclear magnetic resonance spectroscopy. Defatted sesame flour was extracted first with 85% ethanol for 5 h followed by 70% ethanol for 10 h at room temperature using naringenin as internal standard. Analysis of 65 different samples of sesame seeds indicated that the content of sesaminol triglucoside ranged from 36 to 1560 mg/100 g of seed (mean 637 +/- 312) and that of sesaminol diglucoside ranged from 0 to 493 mg/100 g of seed (mean 75 +/- 95). No significant difference was found between sesaminol glucoside contents in black and white seeds.

摘要

建立了一种高效液相色谱法（HPLC），用于定量测定芝麻籽中芝麻素三葡萄糖苷和芝麻素二葡萄糖苷的含量。分离得到这两种木脂素，并通过质谱和核磁共振光谱对其结构进行了表征。以柚皮苷为内标，室温下先用85%乙醇对脱脂芝麻粉提取5小时，再用70%乙醇提取10小时。对65个不同的芝麻籽样品进行分析表明，芝麻素三葡萄糖苷的含量范围为每100克种子36至1560毫克（平均637±312），芝麻素二葡萄糖苷的含量范围为每100克种子0至493毫克（平均75±95）。黑芝麻和白芝麻中芝麻素葡萄糖苷的含量没有显著差异。