种子香 - - 基和黄-3-的来源
Hoai Thi Tran1,2, Markus Bacher1, Stefano Barbini3
1Institute of Chemistry of Renewable Resources, BOKU University, Konrad-Lorenz-Straße 24, Tulln 3430, Austria.
Journal of agricultural and food chemistry
|June 6, 2025
概括
有种子的香种子含有丰富的生物活性化合物,如piceatannol和epiafzelechin二元体,其度因物种和成熟度而异. 这些发现表明,香可能是食品补充剂的宝贵来源.
科学领域:
- * 农业科学 农业科学
- * 食品化学 食品化学
- * 植物化学 植物化学
背景情况:
- * 有种子的香品种,包括Musa acuminata,Musa itinerans和Ensete glaucum,往往未得到充分利用.
- *香种子约占干果重量的50%,是生物活性化合物的潜在来源.
研究的目的:
- *识别和量化三种种子香品种种的种子中存在的生物活性化合物.
- *研究物种和水果成熟度对这些化合物的度的影响.
主要方法:
- *气相色谱-质谱 (GC-MS) 用于组件识别.
- *核磁共振 (NMR) 光谱法用于单独的化合物结构的阐明.
- * 具有火焰电离检测 (FID) 的GC-MS用于精确的量化.
主要成果:
- * 标识Piceatannol, (+) -epiafzelechin和epiafzelechin二极体作为主要化合物. 皮塞坦诺和epiafzelechin二元体最近在烂的香中被报告.
- * 恩塞特格劳库姆 (Ensete glaucum) 种子呈现出最高的皮塞坦诺醇含量 (713 mg/100 g DW).
- * 化合物度随成熟而显著变化;与成熟的香相比,绿色香具有最小的piceatannol,但较高的epiafzelechin二次数.
结论:
- * 有种子的香种子是独特的化合物的丰富来源,包括piceatannol和epiafzelechin二元体.
- *植物化学特征受香物种和水果成熟度的影响.
- * 种子香代表了一个有前途的,尚未开发的资源,用于开发新的补充食品.
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