Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry
Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry
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DOI：
10.1021/jf000585g
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发表时间：
2000-11-01
影响因子：
6.1
通讯作者：
Harden, LA
中科院分区：
文献类型：
--
作者：
Friedman, M;Kozukue, N;Harden, LA
反式肉桂醛是肉桂香料的主要成分，是存在于精油如肉桂中的有效抗微生物化合物。在研究过程中，旨在发现其最大的微生物的致命性在食品加工条件下，气相色谱-质谱分光光度法程序开发的提取和分析精油成分，如肉桂醛从商业含有肉桂的食品（几个品牌的肉桂面包，谷物，饼干，布丁，苹果，和果汁）。肉桂醛的含量范围从橙子汁中的痕量到苹果肉桂谷物中的12.2 mg/100 g（122 ppm）和肉桂旋转面包中的31.1 mg/100 g（311 ppm）（最高值）。为了确定肉桂醛的热稳定性，将纯肉桂醛、纯丁香酚、肉桂油以及由肉桂醛加丁香酚或肉桂油组成的混合物在梯度温度下加热至210 ℃和60 min，然后检查可能的组成变化。丁香酚对热稳定，肉桂油的成分：香芹酮，丁香酚和芳樟醇。相比之下，在类似于60 ℃的温度下，纯肉桂醛在热的影响下经历温度依赖性转化为苯甲醛。丁香酚，无论是纯的还是在肉桂油中，当加入纯肉桂醛中时，都会保护醛免受热破坏。这种保护作用可能是由于丁香酚的抗氧化作用。这种影响的可能机制和这些发现的意义，食品化学和微生物学进行了讨论。
trans-Cinnamaldehyde, the principal component of cinnamon flavor is a potent antimicrobial compound present in essential oils such as cinnamon. In the course of studies designed to discover its maximum microbial lethality under food-processing conditions, a gas chromatographic-mass spectrophotometric procedure was developed for the extraction and analysis of essential oil components such as cinnamaldehyde from commercial cinnamon-containing foods (several brands of cinnamon breads, cereals, cookies, puddings, applesauces, and fruit juices). The cinnamaldehyde content ranged from trace amounts in orange juice to 12.2 mg/100 g (122 ppm) in apple cinnamon cereals and 31.1 mg/100 g(311 ppm) for cinnamon swirl bread (highest value). To ascertain the heat stability of cinnamaldehyde, pure cinnamaldehyde, pure eugenol, cinnamon oil, and mixtures consisting of cinnamaldehyde plus eugenol or cinnamon oil were heated at graded temperatures up to 210 degreesC and 60 min, and then possible compositional changes were examined. Eugenol was stable to heat, as were the components of cinnamon oil: carvone, eugenol, and linalool. In contrast, starting at similar to 60 degreesC, pure cinnamaldehyde undergoes a temperature-dependent transformation to benzaldehyde under the influence of heat. Eugenol, both pure and in cinnamon oil, when added to pure cinnamaldehyde protected the aldehyde against heat destruction. The protection may due to an antioxidative action of eugenol. The possible mechanism of this effect and the significance of these findings for food chemistry and microbiology are discussed.