Verardo Vito, Bonoli Matteo, Marconi Emanuele, Caboni Maria Fiorenza
Dipartimento di Scienze degli Alimenti, Alma Mater Studiorum, Universita di Bologna, Piazza Goidanich 60, 47023 Cesena (FC), Italy.
J Agric Food Chem. 2008 Dec 24;56(24):11900-5. doi: 10.1021/jf802260e.
The level of bound hydroxycinnamic acid was determined by spectrophotometry (as total hydroxycinnamic compounds and free-radical-scavenging activity) and reversed-phase high-performance chromatography (RP-HPLC) coupled to mass spectrometry (MS) in barley flours (whole meals and air-classified fractions: coarse fraction and fine fraction). Hydroxycinnamic acids and their derivatives were the main bound phenols in barley flours. A total of 12 different hydroxycinnamic acids were identified and quantified by HPLC/diode array detector (DAD)-MS within 90 min. Ferulic acid (as a simple and glycosylated derivative) was the main phenolic acid in barley flours, representing 89-93% of total hydroxycinnamic acids. The amount of total hydroxycinnamic acid in air-classified coarse fraction was 2 and 3 times higher than those of whole meal and the air-classified fine fraction, respectively. Similarly, the coarse fraction showed higher antioxidant activity (650.03 micromol of TEAC/100 g of flour) compared to whole meal and the fine fraction (388.78 and 320.27 micromol of TEAC/100 g of flour, respectively).
采用分光光度法（测定总羟基肉桂酸化合物及自由基清除活性）以及反相高效液相色谱（RP-HPLC）与质谱联用（MS）的方法，测定了大麦粉（全麦粉及空气分级组分：粗级分和细级分）中结合态羟基肉桂酸的含量。羟基肉桂酸及其衍生物是大麦粉中主要的结合态酚类物质。通过HPLC/二极管阵列检测器（DAD）-MS在90分钟内共鉴定并定量了12种不同的羟基肉桂酸。阿魏酸（以简单和糖基化衍生物形式存在）是大麦粉中的主要酚酸，占总羟基肉桂酸的89-93%。空气分级粗级分中总羟基肉桂酸的含量分别比全麦粉和空气分级细级分高2倍和3倍。同样，粗级分的抗氧化活性（650.03微摩尔TEAC/100克面粉）高于全麦粉和细级分（分别为388.78和320.27微摩尔TEAC/100克面粉）。
