共查询到19条相似文献，搜索用时 31 毫秒
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苹果酒中酚酸、黄烷-3-醇的检测 总被引：1，自引：0，他引：1
以小国光(Ralls)和富士(Fuji)及其所酿制的新鲜苹果酒为试验材料,采用反相高效液相色谱法测定分析苹果原汁、发酵中酒样和苹果成品酒中11种酚酸、5种黄烷-3-醇的含量。结果表明:苹果和苹果酒中存在4种酚酸(原儿茶酸、绿原酸、咖啡酸、对-香豆酸)、2种黄烷-3-醇(儿茶素和表儿茶素);不同品种的苹果原汁和苹果成品酒中酚类物质的含量都存在显著差异。其中,小国光苹果和小国光苹果酒中的酚类物质总含量较高;对于每个品种,绿原酸都是最主要的酚酸类物质,含量最高的黄烷-3-醇类物质都是表儿茶素。随着发酵过程的进行,苹果酒中酚类物质的含量有不同程度的增加。其增加趋势为S型曲线,即先平缓再较快再平缓。 相似文献
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类胡萝卜素是类异戊二烯单元组成的一类萜类色素,在维持眼部健康、提高免疫力等方面具有重要作用。人体不能合成这种色素,必须从膳食中摄取。人体摄入后,类胡萝卜素会经历复杂的消化吸收与代谢过程,并受到食物本身以及人体内环境等多种因素的影响。肠道是类胡萝卜素吸收、代谢最重要的场所。本文综述化合物结构、膳食因子、加工方式、包埋、转运蛋白、生物裂解酶等因素对类胡萝卜素在肠道吸收、代谢的影响,并探讨肠道菌群在其中发挥的作用,为类胡萝卜素体内的吸收与生物转化研究提供参考。 相似文献
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本实验研究了新型、高效α-葡萄糖苷酶抑制剂1-脱氧野尻霉素-羟基查耳酮杂合体（DC-5）在大鼠体内的吸收与代谢。超高效液相色谱-四极杆-飞行时间串联质谱（ultra-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry,UPLC-Q-TOF-MS/MS）检测结果表明,DC-5灌胃后大鼠血液中出现了加氢还原、甲基化、磺酸化及葡萄糖醛酸化4 种代谢产物;灌胃后0.5 h,大鼠血液、心、肝、肺、胃、小肠中的DC-5含量达到峰值,而脾和肾中则在灌胃后1 h达到最高值;大鼠血液中DC-5的峰值质量浓度为162.76 ng/mL,半衰期（half-life in the terminal phase,T1/2）为30.66 h,平均驻留时间（mean residence time,MRT）为11.41 h;粪便是DC-5的主要排泄途径,24 h内排泄量为灌胃量的2.26%,显著高于24 h内尿液中的排泄量（0.015 6%）;药代动力学分析结果表明,DC-5在大鼠体内的生物利用度为1.47%。 相似文献
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呕吐毒素又名脱氧雪腐镰刀菌烯醇（deoxynivalenol,DON）,是食品中污染最广泛的单端孢霉烯族化合物,且这类化合物是致吐和厌食毒性最强的真菌毒素。DON由镰刀菌产生,对动物和人体的肠道系统、免疫系统、神经系统、肝、肾、脾等器官和组织产生毒性,具有较强的细胞毒性,其中肠道为其毒性作用的第一道屏障。本文综述DON的食品污染特性、吸收代谢及不同研究模型的肠道毒性,并针对其易转化的特点,总结DON衍生物的肠道毒性,为今后DON及其衍生物的毒理学研究提供参考。 相似文献
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HPLC法同时测定葡萄酒中5种黄烷-3-醇单体的研究 总被引：7，自引：0，他引：7
以中国产干红和干白葡萄酒为试材,采用LiChrospher100RP-18e色谱柱(250mm×4.0mmI.D.,5μm),冰乙酸水溶液为流动相,梯度洗脱,流速1.0mL/min,柱温30℃,检测波长280nm,直接进样,成功地同时分离了葡萄酒中的C、EgC、EgCg、EC和EcG5种黄烷-3-醇单体并测定了其含量,建立了一种简单、经济、快速、准确的同时测定葡萄酒中5种黄-3-醇单体的高效液相色谱法。除张裕干红葡萄酒中未检出EcG外,不同厂家生产的葡萄酒中均检出5种黄烷-3-醇单体。 相似文献
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通过建立HepG2高胆固醇细胞模型,测定细胞总胆固醇、甘油三酯及其胆固醇调控相关蛋白水平,探讨甾醇类化合物的降胆固醇活性及其作用机制。结果表明：4种甾醇类化合物可以降低HepG2细胞内的甘油三酯和总胆固醇水平,改善高胆固醇细胞模型脂质水平的增加和代谢紊乱,其可能机制是下调尼曼-匹克C1型类似蛋白1、胆固醇酰基转移酶2、羟甲基戊二酸单酰辅酶A合成酶和固醇调节元件结合蛋白的表达,上调ATP结合盒转运体G5/8的表达,降低胆固醇的吸收与生物合成,减少胆固醇酯化,促进胆固醇向肠道的排泄。结论：甾醇类化合物通过影响胆固醇吸收以及代谢相关蛋白的表达来改善高胆固醇细胞模型的脂质水平。 相似文献
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黄酮类化合物是一大类重要的植物次生代谢产物,既具有良好的药理活性,也是重要的营养因子。它的吸收、代谢及排泄等均在胃肠道内完成,在胃肠道中发挥多种生理功能,包括抗氧化、抗炎、抗癌、调节肠道菌群等。因此,近年来已有大量研究报道了有关黄酮类化合物在消化道中的消化、吸收规律,并针对黄酮类化合物的功能活性将其开发用于针对消化道疾病的各种新型食品、药品、保健品中。本文就近年来黄酮类化合物在胃肠道中代谢规律及其对人类健康效应相关研究进行了综述,旨在为黄酮类化合物在预防肠道疾病中的应用及作为新型功能性食品的开发提供参考。 相似文献
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Tony Y. Momma Gunter G. C. Kuhnle Reedmond Y. Fong Jodi L. Ensunsa Alan Crozier Hagen Schroeter Javier I. Ottaviani 《Molecular nutrition & food research》2023,67(17):2300281
Scope
Dietary flavan-3-ols are known to mediate cardiovascular benefits. Currently, it is assumed that the levels of flavan-3-ol catabolites detected in humans, 5-(3ʹ,4ʹ-dihydroxyphenyl)-γ-valerolactone (γVL) and 5-(3ʹ,4ʹ-dihydroxyphenyl)-γ-valeric acid (γVA), and their corresponding phase II metabolites, are determined exclusively by the action of the gut microbiome. However, a family of human proteins, paraoxonase (PON), can theoretically hydrolyze γVL metabolites into the corresponding γVAs. This study aims to determine if PON is involved in γVL and γVA metabolism in humans.Methods and results
A rapid conversion of γVL into γVA is detected in serum ex vivo (half-life = 9.8 ± 0.3 min) that is catalyzed by PON1 and PON3 isoforms. Phase II metabolites of γVL are also reacted with PON in serum. Following an intake of flavan-3-ol in healthy males (n = 13), the profile of γVA metabolites detected is consistent with that predicted from the reactivity of γVL metabolites with PON in serum. Furthermore, common PON polymorphisms are evaluated to assess the use of γVL metabolites as biomarkers of flavan-3-ol intake.Conclusion
PONs are involved in flavan-3-ol metabolic pathway in humans. PON polymorphisms have a minor contribution to inter-individual differences in the levels of γVL metabolites, without affecting their use as a nutritional biomarker. 相似文献12.
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本文以华夏酿酒有限公司2004年度赤霞珠为试材,研究了美洲、欧洲和欧美三种类型橡木桶陈酿对黄烷-3-醇和原花色素含量及组成的影响。结果表明,橡木桶陈酿过程中,(-)-表儿茶素((-)-epicatechin,EC)、(-)-表儿茶素没食子酸酯((-)-epicatechingallate,ECG)、(-)-表棓儿茶素没食子酸酯((-)-epgallocatechingallate,EGCG)含量上升,(+)-儿茶素((+)-catechin,CAT)保持相对稳定,而(-)-表棓儿茶素((-)-epigallocatechin,EGC)略有下降。原花色素含量下降,平均聚合度降低。不同类型的橡木桶对两者含量的影响不同。 相似文献
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Xuwei Liu Carine Le Bourvellec Sylvain Guyot Catherine M. G. C. Renard 《Comprehensive Reviews in Food Science and Food Safety》2021,20(5):4841-4880
Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties naturally produced in various plants (e.g., green tea, cocoa, grapes, and apples); they are a major polyphenol class in human foods and beverages, and have recognized effect on maintaining human health. Therefore, it is necessary to evaluate their changes (i.e., oxidation, polymerization, degradation, and epimerization) during various physical processing (i.e., heating, drying, mechanical shearing, high-pressure, ultrasound, and radiation) to improve the nutritional value of food products. However, the roles of flavanols, in particular for their polymerized forms, are often underestimated, for a large part because of analytical challenges: they are difficult to extract quantitatively, and their quantification demands chemical reactions. This review examines the existing data on the effects of different physical processing techniques on the content of flavanols and highlights the changes in epimerization and degree of polymerization, as well as some of the latest acidolysis methods for proanthocyanidin characterization and quantification. More and more evidence show that physical processing can affect content but also modify the structure of flavanols by promoting a series of internal reactions. The most important reactivity of flavanols in processing includes oxidative coupling and rearrangements, chain cleavage, structural rearrangements (e.g., polymerization, degradation, and epimerization), and addition to other macromolecules, that is, proteins and polysaccharides. Some acidolysis methods for the analysis of polymeric proanthocyanidins have been updated, which has contributed to complete analysis of proanthocyanidin structures in particular regarding their proportion of A-type proanthocyanidins and their degree of polymerization in various plants. However, future research is also needed to better extract and characterize high-polymer proanthocyanidins, whether in their native or modified forms. 相似文献
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Shaun C Opie Michael N Clifford Alastair Robertson 《Journal of the science of food and agriculture》1995,67(4):501-505
An enzymic in-vitro model tea fermentation system has been used in combination with gradient elution reversed-phase high-performance liquid chromatography to study the formation from individual fiavan-3-ols of resolvable and unresolvable thearubigin-like substances. It has been found that in 30 min at pH 5.6 tea polyphenol oxidase (EC 1.14.18.1) produces a distinctive range of resolvable thearubigin-like products from each flavan-3-ot substrate examined ((+)-catechin, (?)-epicatechin, (?)-epigallocatechin, (?)-epicatechin gallate and (?)-epigallocatechin gallate). However, (?)-epicatechin, and to a much lesser extent (+ )-catechin, were the only flavan-3-ols converted to an unresolvable thearubigin-like hump under these conditions. In addition, it was demonstrated that varying the pH of incubation in the range 5.0–6.0 had little effect on the profile of products obtained from the simple catechins, but a pronounced effect in the case of the gallocatechins. It is concluded that the combination of (?)-epicatechin and polyphenol oxidase is the simplest model of tea fermentation that can be used to generate in quantity thearubigin-like materials for structure elucidation. 相似文献
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Berries were collected regularly from fruit set to berry maturity from irrigated (Shiraz) grapevines in a Barossa valley vineyard. Seeds were removed for detailed study of physical attributes (weight, moisture, colour) and phenolic composition (seed tannins). Three phases of seed growth and development were discerned: (1) a phase of seed growth characterised by a steady increase in both fresh weight and dry weight, biosynthesis and accumulation of flavan‐3‐ols and tannins, and green appearance; (2) a transition phase where seed fresh weight and dry weight reached a maximum, but with continuing enlargement of the basal end. Accumulation of flavan‐3‐ols and seed tannins also reached a maximum during phase 2, and was accompanied by an onset of tannin oxidation, and yellow appearance; and finally, (3) a phase of seed drying and maturation defined by a decrease in fresh weight due to water export, a sustained oxidation of tannins, and overall brown appearance. These phases in seed development correspond to particular stages in berry development. Seeds reached maximum fresh seed weight and full size at the beginning of berry colouring (veraison), while maximum dry seed weight coincided with maximum berry weight. Changes in seed phenolics were linked to berry development and maturation. Changes in seed coat colour were also related to developmental changes in berry anthocyanins and total skin phenolics, indicating that the external appearance and colour of the seed coat may be used as an additional indicator of overall berry ripeness. A graduated colour chart was developed to provide an objective index of seed coat colour and thus developmental status of seeds and berry. 相似文献