Contribution to the study of rutin stability in the achenes of Tartary buckwheat (Fagopyrum tataricum)
Contribution to the study of rutin stability in the achenes of Tartary buckwheat (Fagopyrum tataricum)
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DOI：
10.1016/j.foodchem.2018.03.090
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发表时间：
2018-08-30
期刊：
影响因子：
8.8
通讯作者：
Triska, Jan
中科院分区：
文献类型：
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作者：
Kalinova, Jana Pexova;Vrchotova, Nadezda;Triska, Jan
苦荞瘦果富含芦丁。然而，由于芦丁转化为槲皮素，导致产品味道苦涩，因此其作为食品的利用率较低。本研究的目的是确定芦丁和选定黄酮类化合物的稳定性，这些稳定性受到将瘦果暴露于较高温度（60℃、100℃和140℃）的不同样品制剂的影响，并确定苦荞中芦丁降解酶的特异性。瘦果直接用甲醇提取，用己烷预提取，或在提取前冻干。采用HPLC法测定芦丁和槲皮素的含量。苦荞瘦果中的芦丁降解酶在140℃热处理3小时后并未失活；既不冻干也不用己烷预提取。芦丁降解酶可能导致山奈酚-3-O-芸香苷、山奈酚-3-O-β-D-葡萄糖苷和白皮松的去糖基化。芦丁降解酶用 100% 甲醇灭活。
Tartary buckwheat achenes are rich in rutin. However, its utilisation as a food is low due to the bitter taste of the products because of the transformation of rutin to quercetin. The aim of this study was to determine the stability of rutin and selected flavonoids, which are influenced by the different sample preparations exposing the achenes to higher temperatures (60 degrees C, 100 degrees C, and 140 degrees C), and also to determine the specificity of the rutin degrading enzymes in Tartary buckwheat. The achenes were directly extracted with methanol pre-extracted with hexane, or lyophilised before extraction. The rutin and quercetin contents were determined by HPLC. The rutin-degrading enzymes in Tartary buckwheat achenes were not inactivated after a heat treatment up to 140 degrees C acting on them for three hours; neither to lyophilisation nor pre-extraction with hexane. The rutin-degrading enzymes probably caused the deglycosylation of kaempferol-3-O-rutinoside, kaempferol-3-O-beta-D-glucoside and piceid. Rutin-degrading enzymes were inactivated with 100% methanol.