食品中香豆素、呋喃香豆素和多甲氧基黄酮表征的提取及色谱分析方法
Extraction and Chromatographic Approaches for Coumarin, Furocoumarin, and Polymethoxyflavone Characterization in Foods.
作者信息
Cafeo Giovanna, Irrera Elisa, Russo Marina, Dugo Paola
机构信息
Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Former Veterinary School, University of Messina, Viale G. Palatucci snc, 98168 Messina, Italy.
Chromaleont s.r.l., c/o Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Former Veterinary School, University of Messina, Viale G. Palatucci snc, 98168 Messina, Italy.
出版信息
Foods. 2024 Aug 12;13(16):2517. doi: 10.3390/foods13162517.
Oxygen heterocyclic compounds play a beneficial role in plants, and their presence in foods, such as fruits, cinnamon, carrots, and parsley, has been documented in recent years. Published research articles reported several extractions and chromatographic techniques for their determination. The aim of this review was to take into consideration the research articles published from 2016 to 2024 in which the authors developed extraction and chromatographic analysis methods of oxygen heterocyclic compounds in foods. The objective of this review was to assist researchers in choosing the best approach for their future work by identifying all the possible approaches to characterize coumarins, furocoumarins, and polymethoxyflavones in foodstuffs.
含氧杂环化合物在植物中发挥着有益作用，近年来已有文献记载它们存在于水果、肉桂、胡萝卜和欧芹等食物中。已发表的研究文章报道了多种用于其测定的提取和色谱技术。本综述的目的是考虑2016年至2024年发表的研究文章，其中作者开发了食品中含氧杂环化合物的提取和色谱分析方法。本综述的目的是通过确定所有可能的方法来表征食品中的香豆素、呋喃香豆素和多甲氧基黄酮，帮助研究人员为其未来的工作选择最佳方法。
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