Antioxidant capacity and major phenolic compounds of spices commonly consumed in China
Antioxidant capacity and major phenolic compounds of spices commonly consumed in China
复制标题
我国常用香料的抗氧化能力及主要酚类化合物
DOI：
10.1016/j.foodres.2010.10.055
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发表时间：
2011-03-01
影响因子：
8.1
通讯作者：
Chen, Jie
中科院分区：
文献类型：
--
作者：
Lu, Mei;Yuan, Bo;Chen, Jie
对我国19种常用香辛料的抗氧化能力、总酚含量和主要酚类化合物进行了系统研究。采用超高效液相色谱-光电二极管阵列检测器（PDA）联用技术对香辛料提取物中的酚类化合物进行了定性和定量分析。高良姜表现出最高的抗氧化能力，与最高的总酚含量。此外，高良姜素被确定为主要的酚类成分和高良姜的最高抗氧化能力的主要贡献者。芸香科和樟科的香料具有非常高的抗氧化能力和高水平的酚类化合物。总的来说，绿原酸和芦丁被确定为香料提取物中的主要酚类化合物。本研究不仅为人类健康提供了有益的信息，而且为筛选新的经济的天然抗氧化剂，可用于食品。(C)2010爱思唯尔有限公司版权所有。
The antioxidant capacity, total phenolic content, and major phenolic compounds of a total of 19 commonly consumed spices in China were systematically investigated. Ultra performance liquid chromatography (UPLC) coupled with photodiode array detector (PDA) was used to identify and quantify the phenolic compounds in the spice extracts. Galangal exhibited the highest antioxidant capacity, associated with the highest total phenolic content. Furthermore, galangin was identified as the principal phenolic component and the main contributor to the highest antioxidant capacity of galangal. Spices in the family Rutaceae and Lauraceae possessed very high antioxidant capacity and high levels of phenolics. Generally, chlorogenic acid and rutin were identified as the dominant phenolic compounds in the spice extracts. This study might provide useful information not only for human health, but also for screening new economic natural antioxidants that could be used in foods. (C) 2010 Elsevier Ltd. All rights reserved.