Investigation on the phenolics of some spices having pharmacotherapeutic properties
Investigation on the phenolics of some spices having pharmacotherapeutic properties
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DOI：
10.1080/j157v04n04_03
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发表时间：
2004-01-01
期刊：
影响因子：
--
通讯作者：
Singh, R. B.
中科院分区：
文献类型：
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作者：
Singh, U. P.;Singh, D P.;Singh, R. B.
香料是一种重要的农产品，被世界上许多文明用来增加食物的风味、口感和营养价值。在传统医学体系中，它们治疗各种身体、精神和情绪问题的能力已被广泛报道。在此基础上，采用高效液相色谱法对印度常用的21种香料中的酚酸含量进行了分析，这些香料包括：芦笋、毕肖草、黑芥菜、香菜、肉桂、丁香、咖喱叶、小茴香、茴香、葫芦巴、大蒜、姜、印度桂皮、印度莳萝或莳萝大豆蔻、洋葱、藏红花、罗望子、真豆蔻、黄芥菜。共有7种酚酸；单宁酸、没食子酸、咖啡酸、肉桂酸、绿原酸、阿魏酸和香草酸可通过标准化合物和共色谱法的保留时间进行鉴别。香料的几个部分，例如种子、叶子、树皮、根茎、乳胶、柱头、花蕾和改良茎都被用于研究。黑芥菜和丁香中单宁酸和没食子酸的含量最高。孜然中含有最多的是咖啡酸、绿原酸和阿魏酸，洋葱种子中含有最多的是香草酸和肉桂酸。众所周知，由于酚类物质的存在，这些香料对食物的风味、味道和药用特性有着重要的贡献。
Spices are an important group of agricultural commodities being used by many civilizations all over the world to aid flavor, taste and nutritional values in the food. In traditional medical systems, their ability to heal various physical, mental and emotional problems has widely been reported. With this view, HPLC analysis was performed to estimate phenolic acids in 21 spices (asafetida, Bishop's weed, black mustard, coriander, cinnamon, clove, curry leaf, cumin black, cumin, fennel, fenugreek, garlic, ginger, Indian cassia, Indian dill or dill large cardamom, onion, saffron, tamarind, true cardamom, yellow mustard) commonly used in India indifferent forms. In all, 7 phenolic acids; viz., tannic, gallic, caffeic, cinnamic, chlorogenic, ferulic and vanillic acids could be identified on the basis of their retention time with standard compounds and co-chromatography. Several parts of the spices, for instance, seeds, leaves, barks, rhizomes, latex, stigmas, floral buds and modified stems were used in the study. Maximum amount of tannic and gallic acids was observed in black mustard and clove. Caffeic, chlorogenic and ferulic acids were found maximum in cumin while vanillic and cinnamic acids in onion seeds. The spices are known to significantly contribute to the flavor, taste, and medicinal properties of food because of phenolics.