Hu Changling, Sang Shengmin
Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina 28081, United States.
J Agric Food Chem. 2020 Jun 10;68(23):6381-6389. doi: 10.1021/acs.jafc.0c02520. Epub 2020 Jun 1.
Oats are commonly consumed as whole grains and generally considered as a healthy food. However, the bioactive compounds in oats have not been fully investigated. In this study, we reported for the first time the purification, structure elucidation, and chemical profile of the major triterpenoid saponins in oat bran as well as the quantification of the major triterpenoid saponins in commercial oat products. Thirteen triterpenoid saponins (-) were purified from oat bran. Their structures were characterized by analyzing their high-resolution mass spectrometry (MS), one-dimensional (1-D), and two-dimensional (2-D) NMR spectra. All of the purified triterpenoid saponins have been reported from oat bran for the first time, in which compounds (-) are newly discovered compounds and compound () is a new natural product. Using ultra-high-performance liquid chromatography with tandem mass spectrometry techniques, a complete profile of oat triterpenoid saponins was established, and the contents of the 13 purified triterpenoid saponins were quantitated in 19 different commercial oat products. The total levels of the 13 triterpenoid saponins varied from 1.77 to 18.20 μg/g in these 19 products, in which oat bran (11 samples) and oatmeal (three samples) had higher levels than cold oat cereal (five samples). Among the 11 commercial oat bran samples, the average total levels of the 13 triterpenoid saponins in the five sprouted oat samples are slightly higher than those in the regular oat bran products.
燕麦通常作为全谷物食用，一般被认为是一种健康食品。然而，燕麦中的生物活性化合物尚未得到充分研究。在本研究中，我们首次报道了燕麦麸中主要三萜皂苷的纯化、结构解析和化学特征，以及市售燕麦产品中主要三萜皂苷的定量分析。从燕麦麸中纯化出了13种三萜皂苷（-）。通过分析它们的高分辨率质谱（MS）、一维（1-D）和二维（2-D）核磁共振谱对其结构进行了表征。所有纯化的三萜皂苷均为首次从燕麦麸中报道，其中化合物（-）是新发现的化合物，化合物（）是一种新的天然产物。使用超高效液相色谱-串联质谱技术，建立了燕麦三萜皂苷的完整图谱，并对19种不同市售燕麦产品中13种纯化三萜皂苷的含量进行了定量。在这19种产品中，13种三萜皂苷的总含量在1.77至18.20μg/g之间，其中燕麦麸（11个样品）和燕麦片（3个样品）的含量高于冷燕麦谷物（5个样品）。在11个市售燕麦麸样品中，5个发芽燕麦样品中13种三萜皂苷的平均总含量略高于普通燕麦麸产品。
