鉴定选定野生植物果实中游离和结合的酚类化合物。
Characterization of free and conjugated phenolic compounds in fruits of selected wild plants.
机构信息
Department of Chemistry and Biochemistry, University of Massachusetts Dartmouth, North Dartmouth, MA 02747, USA; Department of Chemistry, University of Sargodha, Sargodha 41000, Pakistan; National Institute for Biotechnology and Genetic Engineering, NIBGE, PO Box 577, Jhang Road, Faisalabad 38000, Pakistan.
Department of Chemistry and Biochemistry, University of Massachusetts Dartmouth, North Dartmouth, MA 02747, USA.
出版信息
Food Chem. 2016 Jan 1;190:80-89. doi: 10.1016/j.foodchem.2015.05.077. Epub 2015 May 18.
A gas chromatography-mass spectrometric (GC-MS) method was utilized for the separation, and systematic characterization of phenolic compounds as trimethylsilyl derivatives in fruits of wild plants including Olive, Jujube and Common Fig. Both the free and conjugate phenolic acids (rarely determined before and several are reported first time here) were characterized. A baseline separation of the 20 phenolics was achieved in 25 min with standard calibration curves linear over the concentration range from the detection limits to 20 μg/mL. Total of fourteen phenolic acids were identified in wild Olive fruit, eight in wild Jujube fruit and ten in wild Common Fig fruit, out of which 2,4-dihydroxybenzoic acid and trans-cinnamic acid were dominant in these fruits with concentration of 87.02, 5.25 and 14.16 mg/kg and 32.43, 5.77 and 11.70 mg/kg (dry weight), respectively. The results of this study support the utilization of the tested wild fruits as a potential source of valuable phenolics for functional food and nutraceutical applications.
采用气相色谱-质谱联用（GC-MS）方法对橄榄、枣和普通无花果树等野生植物果实中的酚类化合物进行分离和系统表征，以三甲基硅烷衍生物的形式存在。本方法不仅可以测定游离态的酚酸（以前很少测定，这里首次报道了几种），还可以测定结合态的酚酸。采用标准校准曲线，在检测限到 20 μg/mL 的浓度范围内，20 种酚类物质在 25 min 内实现了基线分离。在野生橄榄果实中鉴定出了 14 种酚酸，野生枣果实中鉴定出了 8 种，野生无花果树果实中鉴定出了 10 种，其中 2,4-二羟基苯甲酸和反式肉桂酸在这些果实中含量最高，浓度分别为 87.02、5.25 和 14.16 mg/kg，32.43、5.77 和 11.70 mg/kg（干重）。本研究结果支持将这些经过测试的野生水果作为功能性食品和营养保健品中具有价值的酚类物质的潜在来源加以利用。
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