Alterations of the Benzoxazinoid Profiles of Uninjured Maize Seedlings During Freezing, Storage, and Lyophilization.
Alterations of the Benzoxazinoid Profiles of Uninjured Maize Seedlings During Freezing, Storage, and Lyophilization.
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未受伤玉米幼苗在冷冻、储存和冻干过程中苯并恶嗪类化合物分布的变化
DOI：
10.1021/acs.jafc.7b01158
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发表时间：
2017
影响因子：
6.1
通讯作者：
Fomsgaard IS
中科院分区：
文献类型：
--
作者：
Pedersen HA;Heinrichson K;Fomsgaard IS
苯并恶嗪类化合物由于其生物活性和存在于几种谷物中而被广泛研究。它们包括异羟肟酸和内酰胺类化合物，通常在非胁迫植物中以非活性糖苷的形式存在。对植物的伤害会使不活跃的糖苷被酶解成生物活性的异羟肟酸和内酰胺糖元。异羟肟酸在水溶液中进一步自发水解为苯并恶唑烷酮。不会立即导致酶失活的提取方法会导致样品中的沉淀素积累。用高效液相色谱-质谱仪分析了几种制样技术处理的玉米幼苗中的苯并口恶嗪类化合物，我们发现未受伤害的玉米幼苗中存在异羟肟酸苷元和苯并恶唑烷酮类化合物，但苯并口恶嗪类化合物的谱因样品处理的不同而不同，可能低估了葡萄糖苷的含量，而高估了苷元和苯并恶唑烷酮的含量。
Benzoxazinoids are highly studied compounds due to their biological activity and presence in several cereals. They include compound classes such as hydroxamic acids and lactams and usually occur as inactive glucosides in unstressed plants. Injury to the plant causes enzymatic hydrolysis of the inactive glucosides to the biologically active hydroxamic acid and lactam aglucones. The hydroxamic acids further undergo spontaneous hydrolysis to benzoxazolinones in aqueous solution. Extraction methods that do not cause immediate inactivation of enzymes result in accumulation of aglucones in samples. Using HPLC-MS to profile benzoxazinoids in maize seedlings subjected to several sample preparation techniques, we have found that hydroxamic acid aglucones and benzoxazolinones are present in uninjured maize seedlings, but that the benxozazinoid profile varies depending on sample treatment, potentially underrepresenting the glucoside content and overrepresenting the aglucone and benzoxazolinone content.
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影响因子：
6.1
作者：
M. Villagrasa;M. Guillamon;E. Eljarrat;D. Barceló
通讯作者：
D. Barceló
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影响因子：
3.9
作者：
A. Virtanen;P. Hietala;Ö. Wahlroos
通讯作者：
Ö. Wahlroos
影响因子：
6.1
作者：
Krogh, SS;Mensz, SJM;Fomsgaard, IS
通讯作者：
Fomsgaard, IS
影响因子：
3.8
作者：
K. Schullehner;R. Dick;Florian Vitzthum;W. Schwab;W. Brandt;M. Frey;A. Gierl
通讯作者：
K. Schullehner;R. Dick;Florian Vitzthum;W. Schwab;W. Brandt;M. Frey;A. Gierl
影响因子：
6.1
作者：
Lo Piparo, E;Fratev, F;Benfenati, E
通讯作者：
Benfenati, E