Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
Food Res Int. 2017 Sep;99(Pt 1):550-559. doi: 10.1016/j.foodres.2017.06.007. Epub 2017 Jun 3.
A comprehensive analysis of cocoa polyphenols from unfermented and fermented cocoa beans from a wide range of geographic origins was carried out to catalogue systematic differences based on their origin as well as fermentation status. This study identifies previously unknown compounds with the goal to ascertain, which of these are responsible for the largest differences between bean types. UHPLC coupled with ultra-high resolution time-of-flight mass spectrometry was employed to identify and relatively quantify various oligomeric proanthocyanidins and their glycosides amongst several other unreported compounds. A series of biomarkers allowing a clear distinction between unfermented and fermented cocoa beans and for beans of different origins were identified. The large sample set employed allowed comparison of statistically significant variations of key cocoa constituents.
对来自广泛地理起源的未发酵和发酵可可豆的可可多酚进行了全面分析，根据其起源和发酵状态对系统差异进行了分类。本研究鉴定了以前未知的化合物，目的是确定哪些化合物是造成豆类型之间最大差异的原因。采用超高效液相色谱与超高分辨率飞行时间质谱联用技术，鉴定并相对定量了几种其他未报告的化合物中的各种低聚原花青素及其糖苷。鉴定出一系列可区分未发酵和发酵可可豆以及不同来源可可豆的生物标志物。所采用的大型样本集允许比较关键可可成分的统计学上显著变化。
