普通荞麦芽中的酚类化合物：组成、分离、分析及生物活性
Phenolic compounds in common buckwheat sprouts: composition, isolation, analysis and bioactivities.
作者信息
Mansur Ahmad Rois, Lee Sang Gil, Lee Bong-Han, Han Sang Gyu, Choi Sung-Won, Song Won-Jae, Nam Tae Gyu
机构信息
Halal Laboratory, Enterprise Solution Research Center, Korea Food Research Institute, Wanju, 55365 Republic of Korea.
Department of Food Science and Nutrition, Pukyong National University, Busan, 48513 Republic of Korea.
出版信息
Food Sci Biotechnol. 2022 Mar 19;31(8):935-956. doi: 10.1007/s10068-022-01056-5. eCollection 2022 Jul.
Abstract
Phenolic compounds in common buckwheat sprouts (CBSs) have gained research interest because of their multiple health benefits. Phenolic acids, flavanones, flavonols, flavan-3-ols, and anthocyanins are important bioactive components of CBS that exhibit biological activities, including anti-inflammatory, antioxidant, anti-proliferative, and immunomodulatory effects. The isolation and quantitative and qualitative analyses of these phenolic compounds require effective and appropriate extraction and analytical methods. The most recent analytical method developed for determining the phenolic profile is HPLC coupled with a UV-visible detector and/or MS. This review highlights the extraction, purification, analysis, and bioactive properties of phenolic compounds from CBS described in the literature.
摘要
普通苦荞芽中的酚类化合物因其多种健康益处而受到研究关注。酚酸、黄烷酮、黄酮醇、黄烷-3-醇和花青素是普通苦荞芽的重要生物活性成分，具有抗炎、抗氧化、抗增殖和免疫调节等生物活性。这些酚类化合物的分离以及定量和定性分析需要有效且合适的提取和分析方法。最新开发的用于测定酚类成分的分析方法是高效液相色谱法结合紫外可见检测器和/或质谱。本文综述了文献中描述的普通苦荞芽中酚类化合物的提取、纯化、分析及生物活性特性。
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