Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Louvain-la-Neuve, Belgium.
J Agric Food Chem. 2011 Apr 27;59(8):4088-94. doi: 10.1021/jf1047755. Epub 2011 Mar 7.
trans-Piceid and trans-resveratrol were authenticated for the first time by high-resoution mass spectrometry in red sorghum grains. A 0.4-1 mg/kg amount of trans-piceid and up to 0.2 mg/kg trans-resveratrol were quantified by reversed phase high-performance liquid chromatography-atmospheric pressure chemical ionization(+)-tandem mass spectrometry. The white sorghum samples contained only traces of trans-piceid (up to 0.1 mg/kg), and trans-resveratrol was absent. In much lower amounts than procyanidins, stilbenoids are not able to contribute significantly to the exceptional antioxidant activity of red sorghum (ORAC, 83-147 μmol TE/g; AAPH, 0.61-1.79 min/mg kg(-1)). More than 10 mg/kg of total stilbenoids have been reported in some hop varieties. Yet, as hop is a minor wort ingredient as compared to cereals, red sorghum could be the main source of trans-piceid in beer. Hop remains, however, the single source of cis-piceid.
反式白藜芦醇苷和反式-Resveratrol 首次通过高分辨率质谱在红高粱谷物中得到鉴定。通过反相高效液相色谱-大气压化学电离(+)-串联质谱定量分析，反式白藜芦醇苷的含量为 0.4-1mg/kg，反式-Resveratrol 的含量高达 0.2mg/kg。白高粱样品中仅含有痕量的反式白藜芦醇苷（高达 0.1mg/kg），且不存在反式-Resveratrol。尽管白藜芦醇苷的含量远低于原花青素，但它并不能显著增加红高粱的异常抗氧化活性（ORAC，83-147μmol TE/g；AAPH，0.61-1.79min/mg/kg）。在一些啤酒花品种中，总白藜芦醇苷的含量超过 10mg/kg。然而，与谷物相比，啤酒花只是一种次要的麦汁成分，因此红高粱可能是啤酒中反式白藜芦醇苷的主要来源。但是，啤酒花仍然是顺式白藜芦醇苷的唯一来源。
