Carotenoid esters in vegetables and fruits: a screening with emphasis on beta-cryptoxanthin esters.
Carotenoid esters in vegetables and fruits: a screening with emphasis on beta-cryptoxanthin esters.
复制标题
蔬菜和水果中的类胡萝卜素酯：重点筛选 β-隐黄素酯。
DOI：
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发表时间：
2001
影响因子：
6.1
通讯作者：
A. Bamedi
中科院分区：
文献类型：
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作者：
D. E. Breithaupt;A. Bamedi
类胡萝卜素以游离形式或脂肪酸酯形式存在于食用植物中。大多数研究都是在皂化程序后进行的，因此所得数据并不代表植物组织中天然的类胡萝卜素组成。因此，64水果和蔬菜的非皂化提取物已被筛选，以确定食品植物中类胡萝卜素酯的量。因为类胡萝卜素定量的主要问题之一是纯标准物质的可用性，所以总类胡萝卜素酯含量计算为叶黄素二肉豆蔻酸酯当量。以叶黄素和肉豆蔻酰氯为原料，独立合成了叶黄素二肉豆蔻酸酯。红辣椒（17.1毫克/100克）和橙子辣椒（9.2毫克/100克）中的酯浓度最高;大多数被调查的水果和蔬菜中的酯浓度高达1.5毫克/100克。特别关注的是β-隐黄质酯。为了能够准确检测隐黄质酯含量，从番木瓜中纯化隐黄质，并用于合成代表食品植物中主要隐黄质酯的隐黄质月桂酸酯、肉豆蔻酸酯和棕榈酸酯。该研究证明热带和亚热带水果是人类饮食中β-隐黄质酯的额外来源。含量范围从突尼斯橙子中的8微克/100克β-隐黄素月桂酸酯到木瓜中的892微克/100克β-隐黄素月桂酸酯。
Carotenoids are found in food plants in free form or as fatty acid esters. Most studies have been carried out after saponification procedures, so the resulting data do not represent the native carotenoid composition of plant tissues. Therefore, nonsaponified extracts of 64 fruits and vegetables have been screened to determine the amount of carotenoid esters in food plants. Because one of the major problems in the quantitation of carotenoids is the availability of pure standard material, the total carotenoid ester content was calculated as lutein dimyristate equivalents. Lutein dimyristate was independently synthesized from lutein and myristoyl chloride. The highest ester concentrations were found in red chili (17.1 mg/100 g) and orange pepper (9.2 mg/100 g); most of the investigated fruits and vegetables showed concentrations up to 1.5 mg/100 g. Special attention was dedicated to beta-cryptoxanthin esters. To enable an accurate detection of the beta-cryptoxanthin ester content, beta-cryptoxanthin was purified from papaya and used for synthesis of beta-cryptoxanthin laurate, myristate, and palmitate, representing the major beta-cryptoxanthin esters in food plants. The study proved tropical and subtropical fruits to be an additional source of beta-cryptoxanthin esters in the human diet. The contents ranged from 8 microg/100 g beta-cryptoxanthin laurate in Tunisian orange to 892 microg/100 g beta-cryptoxanthin laurate in papaya.