Dihm Katharina, Vendelbo Lind Mads, Sundén Henrik, Ross Alastair, Savolainen Otto
Chalmers University of Technology, Department of Biology and Biological Engineering, SE-412 96 Göteborg, Sweden.
Chalmers University of Technology, Department of Biology and Biological Engineering, SE-412 96 Göteborg, Sweden; Department of Nutrition, Exercise and Sports, University of Copenhagen, Nørre Allé 51, DK-2200 Copenhagen N, Denmark.
Food Chem. 2017 Nov 15;235:7-13. doi: 10.1016/j.foodchem.2017.05.007. Epub 2017 May 4.
Benzoxazinoids (Bx) and their metabolites are molecules with suggested health effects in humans, found in cereal grains and consequently in cereal foods. However, to date little is known about the amount of Bx in our diet. In this study, deuterated standards 2-hydroxy-1,4-benzoxazin-3-one (HBOA-d) and 2-hydroxy-N-(2-hydroxyphenyl) acetamide (HHPAA-d) were synthesized, to allow quantification of nine Bx and their metabolites in 30 breads and flours from Nordic countries by UHPLC-MS/MS. Samples containing rye had larger amounts of Bx (143-3560µg/g DM) than the ones containing wheat (11-449µg/g DM). More Bx were found in whole grain wheat (57-449µg/g DM) compared to refined wheat (11-92µg/g DM) breads. Finnish sourdough rye breads were notably high in their 2-hydroxy-N-(2-hydroxyphenyl) acetamide (HHPAA) concentration (40-48µg/g DM). This new information on Bx content in flours and breads available in the Nordic countries will be useful for future work on determining dietary exposure to Bx.
苯并恶嗪类化合物（Bx）及其代谢产物是对人体健康有潜在影响的分子，存在于谷物中，进而存在于谷物食品中。然而，迄今为止，我们对饮食中Bx的含量知之甚少。在本研究中，合成了氘代标准品2-羟基-1,4-苯并恶嗪-3-酮（HBOA-d）和2-羟基-N-（2-羟基苯基）乙酰胺（HHPAA-d），以便通过超高效液相色谱-串联质谱法（UHPLC-MS/MS）对来自北欧国家的30种面包和面粉中的9种Bx及其代谢产物进行定量分析。含有黑麦的样品中的Bx含量（143-3560μg/g干物质）高于含有小麦的样品（11-449μg/g干物质）。与精制小麦面包（11-92μg/g干物质）相比，全麦小麦面包（57-449μg/g干物质）中发现的Bx更多。芬兰酸面黑麦面包中的2-羟基-N-（2-羟基苯基）乙酰胺（HHPAA）浓度特别高（40-48μg/g干物质）。这些关于北欧国家面粉和面包中Bx含量的新信息将有助于未来确定饮食中Bx暴露量的研究工作。
