Food Science Department, University of Warmia and Mazury, Olsztyn, Poland.
Plant Foods Hum Nutr. 2011 Mar;66(1):64-9. doi: 10.1007/s11130-010-0205-1.
The aim of the study was to determine whether phenolic compounds in some varieties of buckwheat, winter and spring barley and peas can be used as factors which distinguish selected cultivars and varieties of plant material. It was observed that the content of total phenolics might be useful as a cultivar-distinguishing factor for all the plant materials analyzed, but it was a distinguishing factor for only some varieties. Individual cultivars and varieties were best distinguished by the content of syringic acid. The levels of syringic and vanillic acids were in reverse proportion to the total amount of phenolics soluble in methanol and a positive correlation between syringic and ferulic acid was observed. Moreover, the protein content of plant material was analyzed and a significant (p ≤ 0.05) correlation between this component and ferulic and vanillic acids was noted.
本研究旨在确定荞麦、冬大麦、春大麦和豌豆的某些品种中的酚类化合物是否可用作区分所选植物材料品种和变种的因素。结果表明，总酚含量可能是所有分析植物材料的品种区分因素，但仅对某些品种是区分因素。通过丁香酸的含量可以最好地区分个别品种和变种。丁香酸和香草酸的含量与甲醇中可溶总酚的量呈反比关系，并且观察到丁香酸和阿魏酸之间呈正相关。此外，还分析了植物材料的蛋白质含量，并注意到该成分与阿魏酸和香草酸之间存在显著（p≤0.05）相关性。
