采用高效液相色谱法同时测定红曲陈酿醋中 4 种芝麻木脂素及其转化。
Simultaneous determination of four sesame lignans and conversion in Monascus aged vinegar using HPLC method.
机构信息
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
出版信息
Food Chem. 2018 Aug 1;256:133-139. doi: 10.1016/j.foodchem.2018.02.081. Epub 2018 Feb 15.
A simple, accurate and specific high-performance liquid chromatography (HPLC) method has been developed and validated for simultaneous determination of sesamol, sesamin, asarinin and sesamolin in Monascus aged vinegar. The effects of acid hydrolysis and four heating treatments on the components content in Monascus aged vinegar were discussed. The results showed that the isomerisation of sesamin to asarinin, and decomposition of sesamolin to sesamol significantly increased, regardless of heating or acid hydrolysis. Thermal processes and acid hydrolysis increased the content of sesamol and asarinin, respectively, but severe thermal processes resulted in the loss of total sesame lignans. Sesamol and asarinin reached the highest (2.720 ± 0.202 μg/mL and 2.064 ± 0.075 μg/mL) for autoclaving (125 °C, 15 min) and acid hydrolysis (25 °C, 15 min, nature pH), respectively. Therefore, autoclaving and acid hydrolysis were considered as the optimal way to obtain higher content of sesamol and asarinin.
已开发并验证了一种简单、准确且专属性强的高效液相色谱 (HPLC) 法，用于同时测定红曲陈酿醋中的芝麻酚、芝麻素、阿魏酸和芝麻林素。讨论了酸水解和四种加热处理对红曲陈酿醋中成分含量的影响。结果表明，芝麻素异构化为阿魏酸，芝麻林素分解为芝麻酚，无论加热还是酸水解，这两种反应均显著增加。热加工和酸水解分别提高了芝麻酚和阿魏酸的含量，但剧烈的热加工导致总芝麻木脂素损失。高压灭菌（125°C，15 分钟）和酸水解（25°C，15 分钟，自然 pH）条件下，芝麻酚和阿魏酸含量最高，分别为（2.720±0.202）μg/mL 和（2.064±0.075）μg/mL。因此，高压灭菌和酸水解被认为是获得更高含量芝麻酚和阿魏酸的最佳方法。
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