Quantitative determination of free and esterified phytosterol profile in nuts and seeds commonly consumed in China by SPE/GC–MS
Quantitative determination of free and esterified phytosterol profile in nuts and seeds commonly consumed in China by SPE/GC–MS
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采用 SPE/GC–MS 定量测定中国常见坚果和种子中的游离和酯化植物甾醇
DOI：
10.1016/j.lwt.2018.10.077
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发表时间：
2019-02
期刊：
影响因子：
--
通讯作者：
Lu Baiyi
中科院分区：
文献类型：
--
作者：
Wang Mengmeng;Zhang Liuquan;Wu Xiaodan;Zhao Yajing;Wu Lipeng;Lu Baiyi
坚果和种子因其生物活性化合物（包括植物甾醇）而以其健康益处而闻名。然而，有关坚果和种子中植物甾醇的信息很少。采用固相萃取-气相色谱-质谱联用技术分析了65个坚果和种子样品中游离和酯化甾醇的含量。采用系统聚类分析对植物甾醇的组成进行了比较和分类。结果表明，板栗和阿月浑子中总甾醇含量为15.9 mg/100 g干重~ 255.2 mg/100 g干重，游离甾醇含量占总甾醇的54.1%~ 77.2%。4-去甲基甾醇占总甾醇的76.1%~ 96.4%，其中植物甾醇占总甾醇的92.6%以上。在大多数坚果和种子中，β-谷甾醇是主要的植物甾醇，占62.4%~ 87.1%，而南瓜籽仁和西瓜籽仁中主要的植物甾醇是α-菠菜甾醇（分别占57.7%和67.8%）。根据植物甾醇的组成，将坚果和种子样品分为四组。这项研究揭示了坚果和种子之间植物甾醇的差异，这可能有助于其特定的健康益处。
Nuts and seeds are well known for their health benefits due to their bioactive compounds, including phytosterols. However, information on phytosterols in nuts and seeds is scare. In this study, the free and esterified phytosterols in 65 nut and seed samples from China were analyzed using solid-phase extraction combined with gas chromatography–mass spectrometry. The compositions of phytosterols were compared and classified by hierarchical cluster analysis. Results showed that the total phytosterols ranged from 15.9 mg/100 g dry weight of chestnuts to 255.2 mg/100 g dry weight of pistachios, and approximately 54.1%–77.2% of the total phytosterols were in the free form. Moreover, 76.1%–96.4% of the total phytosterols belonged to 4-desmethyl sterols, and more than 92.6% belonged to plant sterols. In most nuts and seeds, β-sitosterol was the major phytosterol, accounting for 62.4%–87.1%, except that in pumpkin seed kernel and watermelon seed kernels, the major phytosterol was α-spinasterol (57.7% and 67.8%, respectively). The nut and seed samples were classified into four groups on the basis of the composition of phytosterols. This study revealed the difference of phytosterols between nuts and seeds, which may contribute to their specific health benefits.
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影响因子：
4.6
作者：
Han S;Jiao J;Xu J;Zimmermann D;Actis-Goretta L;Guan L;Zhao Y;Qin L
通讯作者：
Qin L
影响因子：
5.6
作者：
S. Khandelwal;R. Shidhaye;I. Demonty;R. Lakshmy;Ruby Gupta;D. Prabhakaran;S. Reddy
通讯作者：
S. Khandelwal;R. Shidhaye;I. Demonty;R. Lakshmy;Ruby Gupta;D. Prabhakaran;S. Reddy
影响因子：
6.1
作者：
N. Nasri;B. Fady;S. Triki
通讯作者：
N. Nasri;B. Fady;S. Triki
DOI：
10.1016/j.numecd.2011.06.003
发表时间：
2013-04
期刊：
Nutrition, metabolism, and cardiovascular diseases : NMCD
影响因子：
--
作者：
Beibei Oelrich;A. Dewell;C. Gardner
通讯作者：
Beibei Oelrich;A. Dewell;C. Gardner
影响因子：
--
作者：
Sabate, Joan;Oda, Keiji;Ros, Emilio
通讯作者：
Ros, Emilio