Lin Shiye, Zhang Haolin, Simal-Gandara Jesus, Cheng Ka-Wing, Wang Mingfu, Cao Hui, Xiao Jianbo
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Institute of Chinese Medical Sciences, University of Macau, Macao, China.
Food Chem. 2022 Aug 30;386:132747. doi: 10.1016/j.foodchem.2022.132747. Epub 2022 Mar 19.
Quercetin is one of most important flavonoids in foods with multi-benefits for human health. The thermal processing is the main food processing approach. Here, the stability of quercetin in boiling water (100 °C) was investigated by UPLC-Q-TOF-MS-MS. With the increasing boiling time, quercetin gradually degraded, and the initial degradation time is 17.57 min and the half-degradation time is 169.72 min. The degradation mechanisms included oxidation, hydroxylation and nucleophilic attack cleavage. Combining the retention time and characteristic fragment ion information of the corresponding standards, the degraded products of quercetin in boiling water were identified as 3,4-dihydroxyphenylglyoxylate, 1,3,5-trihydroxybenzene, 3,4,5-trihydroxybenzoic acid and 2,4,6-trihydroxybenzoic acid. Moreover, 2,3-dihydro-2,3',4',5,7-pentahydroxy-3-oxoflavone, quercetin dimers and quinones were also formed.
槲皮素是食物中最重要的类黄酮之一，对人体健康有多种益处。热加工是主要的食品加工方式。在此，通过超高效液相色谱-四极杆飞行时间串联质谱（UPLC-Q-TOF-MS-MS）研究了槲皮素在沸水（100°C）中的稳定性。随着煮沸时间的增加，槲皮素逐渐降解，初始降解时间为17.57分钟，半降解时间为169.72分钟。降解机制包括氧化、羟基化和亲核攻击裂解。结合相应标准品的保留时间和特征碎片离子信息，确定了槲皮素在沸水中的降解产物为3,4-二羟基苯乙醛酸、1,3,5-三羟基苯、3,4,5-三羟基苯甲酸和2,4,6-三羟基苯甲酸。此外，还形成了2,3-二氢-2,3',4',5,7-五羟基-3-氧代黄酮、槲皮素二聚体和醌类。
