Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden.
Food Chem. 2018 Jul 1;253:93-100. doi: 10.1016/j.foodchem.2018.01.138.
Avenanthramides are phenolic compounds found only in oats, and are of interest due to suggested bioactivities, including anti-inflammatory effects and induction of apoptosis. The objective of this work was to optimise a high performance liquid chromatography (HPLC) method for analysis of avenanthramides in food, and analyse the avenanthramide content in 45 oat fractions and products. The optimised HPLC method was based on triplicate extraction of 100 mg sample with 1 ml 80% ethanol in phosphate buffer (pH 2.8) and used gallacetophenone as an internal standard. Avenalumic acid-derived avenanthramide homologues 2f and 2p were also present, making up to 20% of the total avenanthramides detected in oats. The amounts of avenanthramides detected in oat products was 2-82 µg/g. It was estimated that mean avenanthramide intake among oat consumers ranges from 0.3 to 2.1 mg/day, considerably lower than the amount used in studies that have investigated biological effects of avenanthramides in humans.
燕麦酰胺是仅存在于燕麦中的酚类化合物，由于其具有抗炎作用和诱导细胞凋亡等生物活性而受到关注。本研究旨在优化一种高效液相色谱（HPLC）法，用于分析食品中的燕麦酰胺，并分析 45 个燕麦馏分和产品中的燕麦酰胺含量。优化后的 HPLC 方法基于用 1ml 80%乙醇在磷酸盐缓冲液（pH 2.8）中重复提取 100mg 样品，并用加兰他敏作为内标。还存在来源于燕麦醇酸的燕麦酰胺同系物 2f 和 2p，占燕麦中检测到的总燕麦酰胺的 20%。在燕麦产品中检测到的燕麦酰胺含量为 2-82µg/g。据估计，燕麦消费者的平均燕麦酰胺摄入量在 0.3 至 2.1mg/天之间，远低于研究中用于研究燕麦酰胺对人体生物效应的量。
