中国不同地区铁核桃油（Dode）中酚类化合物的特性分析

Characterizing the Phenolic Compounds in Iron Walnut Oil ( Dode) Across Chinese Regions.

作者信息

Gao Pan, Chang Kairui, Wang Shu, Zheng Yuling, Yin Jiaojiao, Zhang Xinghe, Reaney Martin J T

机构信息

Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Department of Food Science, University of Saskatchewan, Saskatoon, SK S7N 5A2, Canada.

出版信息

Foods. 2025 Mar 6;14(5):899. doi: 10.3390/foods14050899.

DOI:10.3390/foods14050899

PMID:40077602

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11898478/

Abstract

This study examines the chemical composition and antioxidant properties of iron walnut oil (IWO) from different Chinese regions, using ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry for the analysis of phenolic compounds. Regional variations were identified in fatty acid profiles, with elevated α-linolenic acid levels observed in samples from cooler climates (e.g., Liaoning, sample 1) that were 60% higher than in samples from warmer regions (e.g., Sichuan, sample 2). Antioxidant properties, quantified using 1,1-diphenylpicryl phenyl hydrazine (DPPH), 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonate (ABTS), and Ferric ion reducing antioxidant power (FRAP) assays, corresponded to both oil polyphenol content (up to 62.91 mg/kg) and γ-tocopherol concentrations (268.68-525.05 mg/kg). Nineteen phenolic acids and flavonoids were identified, including ellagic acid, gallic acid, p-hydroxybenzoic acid, syringic acid, vanillic acid, quercetin, caffeic acid, ferulic acid, p-coumaric acid, coniferol, and pinoresinol. This comprehensive analysis underscores the nutritional and therapeutic potential of IWO, and delineates the impact of geographic and environmental factors on its quality, providing a scientific foundation for further research and development aimed at enhancing food industry standards and exploring natural product chemistry.

摘要

本研究使用超高效液相色谱-四极杆飞行时间质谱法分析酚类化合物，考察了来自中国不同地区的铁核桃油（IWO）的化学成分和抗氧化性能。研究发现脂肪酸谱存在区域差异，在气候较凉爽地区（如辽宁，样品1）的样品中观察到α-亚麻酸水平升高，比气候较温暖地区（如四川，样品2）的样品高出60%。使用1,1-二苯基-2-苦基肼（DPPH）、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）和铁离子还原抗氧化能力（FRAP）测定法对抗氧化性能进行量化，结果与油中多酚含量（高达62.91 mg/kg）和γ-生育酚浓度（268.68 - 525.05 mg/kg）相关。鉴定出19种酚酸和黄酮类化合物，包括鞣花酸、没食子酸、对羟基苯甲酸、丁香酸、香草酸、槲皮素、咖啡酸、阿魏酸、对香豆酸、松柏醇和松脂醇。这一全面分析强调了铁核桃油的营养和治疗潜力，并阐明了地理和环境因素对其品质的影响，为进一步开展旨在提高食品工业标准和探索天然产物化学的研究与开发提供了科学依据。