Chen Kewei, Ríos José Julián, Pérez-Gálvez Antonio, Roca María
Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus Pablo de Olavide, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain.
Mass Spectrometry Laboratory, Instituto de la Grasa, CSIC, University Campus Pablo de Olavide, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain.
Food Chem. 2017 Aug 1;228:625-633. doi: 10.1016/j.foodchem.2017.02.036. Epub 2017 Feb 11.
Natural chlorophylls present in seaweeds have been studied regarding their biological activities and health benefit effects. However, detailed studies regarding characterization of the complete chlorophyll profile either qualitatively and quantitatively are scarce. This work deals with the comprehensive spectrometric study of the chlorophyll derivatives present in the five main coloured edible seaweeds. The novel complete MS characterization of five chlorophyll derivatives: chlorophyll c, chlorophyll c, purpurin-18 a, pheophytin d and phytyl-purpurin-18 a has allowed to obtain fragmentation patterns associated with their different structural features. New chlorophyll derivatives have been identified and quantified by first time in red, green and brown seaweeds, including some oxidative structures. Quantitative data of the chlorophyll content comes to achieve significant information for food composition databases in bioactive compounds.
人们已对海藻中天然叶绿素的生物活性和健康益处进行了研究。然而，关于叶绿素完整谱图定性和定量表征的详细研究却很匮乏。这项工作涉及对五种主要有色可食用海藻中叶绿素衍生物的综合光谱研究。对五种叶绿素衍生物：叶绿素c、叶绿素c、紫红素 - 18 a、脱镁叶绿素d和植基紫红素 - 18 a进行的全新完整质谱表征，使得能够获得与其不同结构特征相关的碎片模式。首次在红藻、绿藻和褐藻中鉴定并定量了新的叶绿素衍生物，包括一些氧化结构。叶绿素含量的定量数据为生物活性化合物的食品成分数据库提供了重要信息。
