Soycan Gulten, Schär Manuel Y, Kristek Angelika, Boberska Joanna, Alsharif Sarah N S, Corona Giulia, Shewry Peter R, Spencer Jeremy P E
Department of Food and Nutritional Sciences, School of Chemistry and Pharmacy, University of Reading, UK.
Health Sciences Research Centre, University of Roehampton, London, UK.
Food Chem X. 2019 Jul 4;3:100047. doi: 10.1016/j.fochx.2019.100047. eCollection 2019 Sep 30.
Oats contain a range of phenolic acids and avenanthramides which may have health benefits. Analysis of 22 commercial oat products (oat bran concentrate, oat bran, flaked oats, rolled oats and oatcakes) using HPLC-DAD detected eleven bound and thirteen free + conjugated phenolic acids and avenanthramides. The oat products (excluding concentrate) provided between 15.79 and 25.05 mg total phenolic acids (9.9-19.33 mg bound, 4.96-5.72 mg free + conjugated) and between 1.1 and 2 mg of avenanthramides in a 40 g portion while an 11 g portion of oat concentrate provided 16.7 mg of total phenolic acids (15.17 mg bound, 1.53 mg free + conjugated) and 1.2 mg of avenanthramides. The compositions and concentrations of the components in the different products were broadly similar, with the major component being ferulic acid (58-78.1%). The results show that commercial oat products are a source of phenolic acids and avenanthramides for consumers.
燕麦含有一系列酚酸和燕麦酰胺，可能对健康有益。使用高效液相色谱-二极管阵列检测器（HPLC-DAD）对22种市售燕麦产品（燕麦麸浓缩物、燕麦麸、燕麦片、轧制燕麦和燕麦饼）进行分析，检测到11种结合态以及13种游离+共轭态酚酸和燕麦酰胺。这些燕麦产品（不包括浓缩物）在40克份量中提供了15.79至25.05毫克的总酚酸（9.9 - 19.33毫克结合态，4.96 - 5.72毫克游离+共轭态）以及1.1至2毫克的燕麦酰胺，而11克份量的燕麦浓缩物提供了16.7毫克的总酚酸（15.17毫克结合态，1.53毫克游离+共轭态）和1.2毫克的燕麦酰胺。不同产品中各成分的组成和浓度大致相似，主要成分是阿魏酸（58 - 78.1%）。结果表明，市售燕麦产品是消费者酚酸和燕麦酰胺的一个来源。
