Matsui Kenji, Sugimoto Koichi, Kakumyan Pattana, Khorobrykh Sergey A, Mano Jun'ichi
Department of Biological Chemistry, Graduate School of Medicine, Yamaguchi University, Yamaguchi, Japan.
Methods Mol Biol. 2009;580:17-28. doi: 10.1007/978-1-60761-325-1_2.
Plants form volatile oxylipins and related compounds under stress. Some of them are important flavor chemicals and give big impact on the flavor quality of food made from plant materials. They are also involved in defense responses of plants against pathogens and herbivores. Furthermore, in some instances, they cause harmful effects on plants themselves. Because of these significances of volatile oxylipins and related compounds, demands to perform comprehensive analyses of these compounds are increasing. In this chapter, we describe the simple but efficient procedures to reveal profiles of volatile oxylipins and related compounds by using HPLC and GC-MS. They are simple and can be performed in biochemical laboratories equipped with common facilities.
植物在胁迫下会形成挥发性氧脂类及其相关化合物。其中一些是重要的风味化学物质，对以植物材料制成的食品风味品质有很大影响。它们还参与植物对病原体和食草动物的防御反应。此外，在某些情况下，它们会对植物自身产生有害影响。由于挥发性氧脂类及其相关化合物具有这些重要意义，对这些化合物进行全面分析的需求日益增加。在本章中，我们描述了使用高效液相色谱（HPLC）和气相色谱-质谱联用（GC-MS）揭示挥发性氧脂类及其相关化合物谱的简单而有效的方法。这些方法很简单，在配备常规设备的生化实验室即可进行。
