• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

瓜拉那籽中的甲基黄嘌呤和类黄酮含量（）：不同干燥技术的比较及紫外线辐射的影响

Methylxanthine and Flavonoid Contents from Guarana Seeds (): Comparison of Different Drying Techniques and Effects of UV Radiation.

作者信息

da Silva Junior André Luiz Sampaio, Nascimento Madson Moreira, Santos Herick Macedo, Lôbo Ivon Pinheiro, de Oliveira Rosilene Aparecida, de Jesus Raildo Mota

机构信息

Laboratório de Pesquisa em Química Analítica Departamento de Ciências Exatas Universidade Estadual de Santa Cruz (UESC), Rodovia Jorge Amado, km 16 45662-900, Ilhéus, Bahia, Brazil.

Centro Universitário SENAI CIMATEC Av. Orlando Gomes, 1845 - Piatã 41650-010, Salvador, Bahia, Brazil.

出版信息

Int J Food Sci. 2024 Jul 2;2024:7310510. doi: 10.1155/2024/7310510. eCollection 2024.

DOI:10.1155/2024/7310510
PMID:38984058
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11233186/
Abstract

Guarana seeds are typically processed using one of three drying methods: traditional sun exposure, greenhouse drying, or the oven technique. In our research, we evaluated the contents of methylxanthines and flavan-3-ols in sun- and -dried guarana seeds from Bahia State's Low Sul Identity Territory. Caffeine, theobromine, catechin, and epicatechin were determined by high-performance liquid chromatography with UV-visible detection (HPLC/UV-vis). Statistical tools, including analysis of variance (ANOVA), Tukey's test, and exploratory analysis, were employed to analyze the obtained data. Our findings indicated that the flavan-3-ols content in sun-dried guarana samples was lower compared to those dried using the oven, possibly due to exposure to ultraviolet radiation from solar energy. Conversely, we observed no significant differences ( > 0.05) in the average contents of methylxanthines between the two drying methods. Our supplementary experiments involving UV-A and UV-C radiation lamps revealed a decreasing trend in methylxanthines and flavan-3-ols contents with increasing duration of UV radiation exposure.

摘要

瓜拉那种子通常采用三种干燥方法之一进行加工

传统日晒、温室干燥或烤箱技术。在我们的研究中，我们评估了来自巴伊亚州低地身份领地的日晒和烘干瓜拉那种子中甲基黄嘌呤和黄烷-3-醇的含量。通过带有紫外可见检测的高效液相色谱法（HPLC/UV-vis）测定咖啡因、可可碱、儿茶素和表儿茶素。使用包括方差分析（ANOVA）、Tukey检验和探索性分析在内的统计工具来分析所得数据。我们的研究结果表明，与使用烤箱干燥的瓜拉那样品相比，日晒瓜拉那样品中的黄烷-3-醇含量较低，这可能是由于暴露于太阳能的紫外线辐射所致。相反，我们观察到两种干燥方法之间甲基黄嘌呤的平均含量没有显著差异（>0.05）。我们涉及UV-A和UV-C辐射灯的补充实验表明，随着紫外线辐射暴露时间的增加，甲基黄嘌呤和黄烷-3-醇的含量呈下降趋势。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b973/11233186/ede08daee440/IJFS2024-7310510.005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b973/11233186/2a44082b4831/IJFS2024-7310510.001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b973/11233186/ee74053ac2e1/IJFS2024-7310510.002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b973/11233186/f0591d9cd953/IJFS2024-7310510.003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b973/11233186/fc4206e43481/IJFS2024-7310510.004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b973/11233186/ede08daee440/IJFS2024-7310510.005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b973/11233186/2a44082b4831/IJFS2024-7310510.001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b973/11233186/ee74053ac2e1/IJFS2024-7310510.002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b973/11233186/f0591d9cd953/IJFS2024-7310510.003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b973/11233186/fc4206e43481/IJFS2024-7310510.004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b973/11233186/ede08daee440/IJFS2024-7310510.005.jpg

相似文献

1
Methylxanthine and Flavonoid Contents from Guarana Seeds (): Comparison of Different Drying Techniques and Effects of UV Radiation.瓜拉那籽中的甲基黄嘌呤和类黄酮含量（）：不同干燥技术的比较及紫外线辐射的影响
Int J Food Sci. 2024 Jul 2;2024:7310510. doi: 10.1155/2024/7310510. eCollection 2024.
2
A fast and sensitive isocratic high performance liquid chromatography method for determination of guaraná () flavan-3-ols.一种用于测定瓜拉那（）黄烷-3-醇的快速灵敏等度高效液相色谱法。 需注意，原文括号处内容缺失，翻译可能存在一定局限性。
MethodsX. 2019 Apr 18;6:850-855. doi: 10.1016/j.mex.2019.04.008. eCollection 2019.
3
A rapid simultaneous determination of methylxanthines and proanthocyanidins in Brazilian guaraná (Paullinia cupana Kunth.).巴西瓜拉那（Paullinia cupana Kunth.）中甲基黄嘌呤和原花青素的快速同时测定。
Food Chem. 2018 Jan 15;239:180-188. doi: 10.1016/j.foodchem.2017.06.089. Epub 2017 Jun 16.
4
Effects of hydroalcoholic and enzyme-assisted extraction processes on the recovery of catechins and methylxanthines from crude and waste seeds of guarana (Paullinia cupana).水醇法和酶辅助提取工艺对瓜拉那（Paullinia cupana）原籽和废籽中儿茶素和甲基黄嘌呤回收的影响。
Food Chem. 2019 May 30;281:222-230. doi: 10.1016/j.foodchem.2018.12.091. Epub 2018 Dec 30.
5
Chemical profiling of guarana seeds (Paullinia cupana) from different geographical origins using UPLC-QTOF-MS combined with chemometrics.采用 UPLC-QTOF-MS 结合化学计量学方法对不同地理来源的瓜拉那种子（Paullinia cupana）进行化学成分分析。
Food Res Int. 2017 Dec;102:700-709. doi: 10.1016/j.foodres.2017.09.055. Epub 2017 Sep 20.
6
Liquid chromatographic determination of methylxanthines and catechins in herbal preparations containing guaraná.液相色谱法测定含瓜拉那的草药制剂中的甲基黄嘌呤和儿茶素。
J AOAC Int. 1998 Jul-Aug;81(4):691-701.
7
Guaraná (Paullinia cupana) seeds: Selective supercritical extraction of phenolic compounds.瓜拉那（巴西香可可）种子：酚类化合物的选择性超临界萃取
Food Chem. 2016 Dec 1;212:703-11. doi: 10.1016/j.foodchem.2016.06.028. Epub 2016 Jun 15.
8
Flavan-3-ol-methylxanthine interactions: Modulation of flavan-3-ol bioavailability in volunteers with a functional colon and an ileostomy.黄烷-3-醇甲基黄嘌呤相互作用：功能性结肠和回肠造口术志愿者中黄烷-3-醇生物利用度的调节。
Free Radic Biol Med. 2023 Feb 20;196:1-8. doi: 10.1016/j.freeradbiomed.2023.01.003. Epub 2023 Jan 5.
9
Fluid bed drying of guarana (Paullinia cupana HBK) extract: effect of process factors on caffeine content.瓜拉那（巴西香可可）提取物的流化床干燥：工艺因素对咖啡因含量的影响。
AAPS PharmSciTech. 2006 Jun 16;7(2):E54. doi: 10.1208/pt070254.
10
Chemometric tools in the optimization of a microwave-assisted digestion procedure for guarana-based drink samples and data analysis from elemental, caffeine, and epicatechin contents.化学计量学工具在瓜拉那种饮料样品微波辅助消解程序优化及元素、咖啡因和表儿茶素含量数据分析中的应用
Food Chem. 2021 Dec 15;365:130468. doi: 10.1016/j.foodchem.2021.130468. Epub 2021 Jun 26.

本文引用的文献

1
The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel.不同干燥方法对咖啡果皮物理性质、生物活性成分、抗氧化能力、挥发性成分及工业应用的影响
Food Chem X. 2023 Jul 26;19:100807. doi: 10.1016/j.fochx.2023.100807. eCollection 2023 Oct 30.
2
Effect of Guarana () on Cognitive Performance: A Systematic Review and Meta-Analysis.瓜拉那（Guarana）对认知表现的影响：系统评价和荟萃分析。
Nutrients. 2023 Jan 14;15(2):434. doi: 10.3390/nu15020434.
3
Effects of the consumption of guarana on human health: A narrative review.
瓜拉那消费对人类健康的影响：一项叙述性综述。
Compr Rev Food Sci Food Saf. 2022 Jan;21(1):272-295. doi: 10.1111/1541-4337.12862. Epub 2021 Nov 9.
4
Geographical origin of guarana seeds from untargeted UHPLC-MS and chemometrics analysis.基于非靶向 UHPLC-MS 和化学计量学分析的瓜拉那种子的地理起源。
Food Chem. 2022 Mar 1;371:131068. doi: 10.1016/j.foodchem.2021.131068. Epub 2021 Sep 15.
5
Antioxidant Properties of Amazonian Fruits: A Mini Review of In Vivo and In Vitro Studies.亚马逊水果的抗氧化特性：体内和体外研究的小型综述。
Oxid Med Cell Longev. 2019 Feb 17;2019:8204129. doi: 10.1155/2019/8204129. eCollection 2019.
6
Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia.太阳能干燥过程对哥伦比亚安蒂奥基亚种植的可可（Theobroma cacao L.）感官和化学品质的影响。
Food Res Int. 2019 Jan;115:259-267. doi: 10.1016/j.foodres.2018.08.084. Epub 2018 Aug 29.
7
Exploring the impacts of postharvest processing on the aroma formation of coffee beans - A review.探讨后处理对咖啡豆香气形成的影响——综述。
Food Chem. 2019 Jan 30;272:441-452. doi: 10.1016/j.foodchem.2018.08.061. Epub 2018 Aug 17.
8
Microwave-assisted digestion using diluted HNO and HO for macro and microelements determination in guarana samples by ICP OES.采用微波辅助消解，使用稀 HNO 和 H O 消解瓜拉那样品，然后用 ICP-OES 测定其中的宏量和微量元素。
Food Chem. 2019 Feb 1;273:159-165. doi: 10.1016/j.foodchem.2017.12.074. Epub 2017 Dec 26.
9
Quantitative analyses of the bitterness and astringency of catechins from green tea.绿茶儿茶素苦味和涩味的定量分析。
Food Chem. 2018 Aug 30;258:16-24. doi: 10.1016/j.foodchem.2018.03.042. Epub 2018 Mar 12.
10
Chemical profiling of guarana seeds (Paullinia cupana) from different geographical origins using UPLC-QTOF-MS combined with chemometrics.采用 UPLC-QTOF-MS 结合化学计量学方法对不同地理来源的瓜拉那种子（Paullinia cupana）进行化学成分分析。
Food Res Int. 2017 Dec;102:700-709. doi: 10.1016/j.foodres.2017.09.055. Epub 2017 Sep 20.