在意大利奶酪中发现氧醇,醇及其代谢物
Danilo Giusepponi1, Carolina Barola1, Elisabetta Bucaletti1
1Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche "Togo Rosati", Via G. Salvemini 1, 06126 Perugia, Italy.
Molecules (Basel, Switzerland)
|September 9, 2023
概括
在意大利奶酪中分析了橄中发现的醇和氧醇,这些有益的多醇. 虽然存在,奶酪不是这些化合物的重要饮食来源.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 营养科学 营养科学
背景情况:
- 铁醇 (T) 和氧铁醇 (HT) 是橄产品中丰富的促进健康的多醇.
- 这些化合物可能会从食草动物的饮食中转移到乳制品中.
- 调查它们在奶酪中的存在对于了解饮食摄入量至关重要.
研究的目的:
- 开发和验证一种分析方法,用于量化T,HT和它们在奶酪中的II期代谢物.
- 为了确定这些多在各种意大利奶酪中的含量.
- 评估奶酪作为T和HT的饮食来源的重要性.
主要方法:
- 使用酸性甲醇/水混合物提取样品.
- 低温清理,然后蒸发.
- 通过液体色谱学结合高分辨率质谱学 (LC-Q-Orbitrap) 进行分析.
主要成果:
- 一种经过验证的方法证明了令人满意的性能特征.
- 聚醇含量各不相同,总和高达2300μg kg-1 (干重).
- 与牛奶酪相比,羊奶酪的总聚醇和HT硫酸盐度较高.
结论:
- 奶酪不太可能是醇和氧醇的主要饮食来源.
- 分析方法成功量化了奶酪中的目标化合物及其代谢物.
- 进一步的研究可以探索影响乳制品中多含量的因素.
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