Department of Chemistry and Physics, Analytical Chemistry Area, University of Almería, Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence ceiA3, Carretera de Sacramento s/n, E-04120 Almería, Spain.
Department of Chemistry and Physics, Analytical Chemistry Area, University of Almería, Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence ceiA3, Carretera de Sacramento s/n, E-04120 Almería, Spain.
Food Chem. 2019 Jul 30;287:265-272. doi: 10.1016/j.foodchem.2019.02.091. Epub 2019 Feb 27.
In this study, the degradation of tropane alkaloids in pasta under boiling (100 °C during 10 min) and tea making (100 °C and let cool 5 min) conditions has been evaluated for the first time. Pasta and green tea were contaminated with Datura Stramonium and Brugmansia Arborea seeds (pasta and green tea), whereas coca leaf tea was directly analysed. The compounds were extracted using solid-liquid extraction coupled to a preconcentration stage (only for the cooking water), and the compounds were analysed by liquid chromatography coupled to mass spectrometry (Exactive-Orbitrap analyser). Degradation studies indicate that concentration of tropane alkaloids decreases, and it depends on the compound, observing the highest degradation for tropinone, tropane, cuscohygrine and tropine, as well as it was observed that compounds migrated to the aqueous phase during cooking step. Finally, post-targeted analysis was performed and other tropane alkaloids were found, as scopine, tigloidine or convolvine, showing a similar behaviour under cooking conditions.
本研究首次评估了颠茄生物碱在面食（煮沸条件下 100°C 持续 10 分钟）和泡茶（100°C 并冷却 5 分钟）条件下的降解情况。面食和绿茶被曼陀罗和布鲁格曼西亚树种子污染（面食和绿茶），而古柯叶茶则直接进行分析。使用固液萃取结合预浓缩阶段（仅针对烹饪水）提取化合物，并通过液相色谱-质谱联用（Exactive-Orbitrap 分析仪）分析化合物。降解研究表明，托烷生物碱的浓度降低，这取决于化合物，观察到托品酮、托烷、可卡因和托品的降解最高，并且在烹饪过程中观察到化合物迁移到水相。最后，进行了靶向后分析，发现了其他托烷生物碱，如scopine、tigloidine 或 convolvine，在烹饪条件下表现出相似的行为。
