整合非定向代谢学和面向对象的数据处理协议,以表征粉成分作为功能性食品成分
Kewen Wang1,2, Lu Mi1,2, Xue Wang2
1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
艾塞罗拉粉末是什么意思
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 分析化学 分析化学
背景情况:
- 阿塞罗拉粉在功能性食品和维生素C补充剂中越来越多地使用.
- 目前对阿塞罗拉粉中的非维生素C生物活性化合物的研究有限.
- 需要全面的表征来理解它的全部潜力.
研究的目的:
- 用代谢学来全面描述阿塞罗拉粉中的生物活性化合物.
- 为了确定acerola水果和果汁粉末之间的主要组成差异.
- 评估阿塞罗拉粉的抗氧化活性和总含量.
主要方法:
- 代谢学方法使用50%的甲醇水性提取溶剂.
- 高通量分离 (HSS) T3列色谱用于化合物分析.
- 总含量 (TPC) 和抗氧化活性试验的量化.
主要成果:
- 在阿塞罗拉粉中确定了175种化合物,包括氨基酸,,多和有机酸.
- 多和脂质是水果粉中的关键标记物;是果汁粉中的关键标记物.
- 他们发现了两个抗氧化,Thr-Trp和Val-Tyr.
结论:
- 这项研究为acerola粉末提供了新的组成数据.
- 这些发现凸显了阿塞罗拉粉作为功能性食品成分的潜力.
- 已识别的化合物和抗氧化可以为产品开发提供信息.
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