UPLC-ESI-MS 分析黑豆中的酚类化合物及其在贮藏过程中种皮中的分布。
Phenolic compounds profile by UPLC-ESI-MS in black beans and its distribution in the seed coat during storage.
机构信息
Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico; Tecnológico Nacional de México/Tecnológico de Estudios Superiores de San Felipe del Progreso, División de Ingeniería en Industrias Alimentarias, Av. Instituto Tecnológico, S/N, ejido de San Felipe del Progreso, 50640, San Felipe del Progreso, Estado de México, Mexico.
Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico; Tecnológico Nacional de México/Tecnológico de Estudios Superiores de San Felipe del Progreso, División de Ingeniería en Industrias Alimentarias, Av. Instituto Tecnológico, S/N, ejido de San Felipe del Progreso, 50640, San Felipe del Progreso, Estado de México, Mexico.
出版信息
Food Chem. 2022 Nov 30;395:133638. doi: 10.1016/j.foodchem.2022.133638. Epub 2022 Jul 6.
Hard to cook phenomenon results from inadequate post-harvest storage of the bean associated with the microstructure and changes in seed color and texture. The aim of this study was to evaluate the physical and chemical properties, identify the phenolic compounds and their relationship with the black bean seed coat microstructure during 270 days at 30 °C and 70% r. h. The water absorption capacity decrease to 12.19% that induced changes in seed texture observed by increasing the hardness from 5.42 to 19.96 N. A total of 37 compounds were identified by UPLC-ESI-MS and the changes in phenolic profile during storage period contribute to the seed coat color saturation. The identification of flavonoids, hydroxybenzoic and hydroxycinnamic acids, as well as distribution of condensed tannins in the seed coat, the changes in physical properties evidenced by seed darkening and hardening contribute to the seed coat impermeability.
难以烹饪的现象是由于豆在收获后储存不当引起的，这与微观结构以及种子颜色和质地的变化有关。本研究的目的是评估物理和化学性质，鉴定酚类化合物及其与黑豆豆皮微观结构的关系，在 30°C 和 70%相对湿度下储存 270 天。吸水率下降到 12.19%，导致种子质地发生变化，硬度从 5.42 增加到 19.96 N。通过 UPLC-ESI-MS 鉴定出 37 种化合物，在储存期间酚类物质的变化导致种子外皮颜色饱和度的变化。在种子外皮中鉴定出类黄酮、羟基苯甲酸和羟基肉桂酸，以及缩合单宁的分布，种子变暗和变硬所证明的物理性质的变化有助于种子外皮的不渗透性。
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