He Dan-Xia, Rong Liang, Qin Min-Jian, Liu Hui-Juan
Chinese Pharmaceutical University, Nanjing 211198, China.
Zhong Yao Cai. 2012 Nov;35(11):1747-51.
To determine the content of Catechin, Myricetin, Quercetin and Kaempferol in barley grain, raw malt, torrefied malt and ustulate malt based on different barley cultivars.
HPLC method was used. Analysis was performed on Agilent ZORBAXSB-C18 (150 mm x 4. 6 mm, 3.5 microm) column with acetonitrile-0.1% acetic acid as mobile phase. The detection wavelength was 280 nm, flow rate was 0.8 mL/min, and the column temperature was 30 degrees C.
Catechin was the main component of barley seeds and its processed products. Slight reduction of catechin was observed in processed and sprouting seeds. Sprouting significantly increased the content of myricetin. Both barley seeds and the processed products were lack of quercetin. The amounts of kaempferol in seed were higher than that in barley grain, but similar to that in ustulate malt.
The content of flavonoids in raw malt and torrefied malt are significantly affected by sprouting and processing, and significance differences are presented among different varieties.
基于不同大麦品种，测定大麦籽粒、生麦芽、烘焙麦芽和焦炒麦芽中儿茶素、杨梅素、槲皮素和山奈酚的含量。
采用高效液相色谱法。在Agilent ZORBAXSB-C18（150 mm×4.6 mm，3.5微米）色谱柱上进行分析，以乙腈-0.1%乙酸为流动相。检测波长为280 nm，流速为0.8 mL/min，柱温为30℃。
儿茶素是大麦种子及其加工产品的主要成分。在加工和发芽种子中观察到儿茶素略有减少。发芽显著增加了杨梅素的含量。大麦种子及其加工产品均缺乏槲皮素。种子中山奈酚的含量高于大麦籽粒，但与焦炒麦芽中的含量相似。
生麦芽和烘焙麦芽中黄酮类化合物的含量受发芽和加工的显著影响，不同品种之间存在显著差异。
