| 苦荞麦不同部位代谢轮廓及活性成分分布 |
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| 引用本文： | 柴多,王美婷,姜雨萌,刘泷泽,肖琳,王缤晨,董亮. 苦荞麦不同部位代谢轮廓及活性成分分布[J]. 食品科学, 2021, 42(2): 212-217. DOI: 10.7506/spkx1002-6630-20191023-245 |
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| 作者姓名： | 柴多 王美婷 姜雨萌 刘泷泽 肖琳 王缤晨 董亮 |
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| 作者单位： | （大连工业大学食品学院，国家海洋食品工程技术研究中心，辽宁 大连 116034） |
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| 基金项目： | “十三五”国家重点研发计划重点专项(2017YFD0401203);国家自然科学基金面上项目(31871760);大连市高层次人才创新计划项目(2017RQ131);辽宁省自然科学基金计划重点项目(20170520317)。 |
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| 摘 要： | 应用气相色谱-质谱联用法对苦荞麦种子不同部位进行代谢轮廓分析,测定其不同部位的氨基酸、糖类、脂肪酸甲酯及游离脂肪酸的含量,并应用高效液相色谱法同时测定苦荞籽粒中芦丁、槲皮素、香草酸、对香豆酸、山柰酚及绿原酸6种活性成分的含量.结果表明,苦荞麦胚部代谢物的种类及含量均高于其他部位,总体上6种活性成分的含量在麸皮中高于其他...
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| 关 键 词： | 苦荞 基础代谢物质 活性成分 |
Metabolic Profiling and Distribution of Bioactive Components of Different Parts of Tartary Buckwheat Seeds |
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| CHAI Duo,WANG Meiting,JIANG Yumeng,LIU Longze,XIAO Lin,WANG Binchen,DONG Liang. Metabolic Profiling and Distribution of Bioactive Components of Different Parts of Tartary Buckwheat Seeds[J]. Food Science, 2021, 42(2): 212-217. DOI: 10.7506/spkx1002-6630-20191023-245 |
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| Authors: | CHAI Duo WANG Meiting JIANG Yumeng LIU Longze XIAO Lin WANG Binchen DONG Liang |
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| Affiliation: | (National Engineering Research Center of Seefood, College of Food Science, Dalian Polytechnic University, Dalian 116034, China) |
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| Abstract: | In this paper, gas chromatography-mass spectrometry(GC-MS) was used to analyze the metabolite profiles of different parts of tartary buckwheat seeds, and the contents of amino acids, sugars, fatty acid methyl esters and free fatty acids in these parts were determined. Six bioactive ingredients in tartary buckwheat seeds were simultaneously determined by high performance liquid chromatography(HPLC), including rutin, quercetin, vanillic acid, p-coumaric acid, kaempferol and chlorogenic acid. The results showed that the number and amount of metabolites in the germ were higher than those in the other parts tested. The contents of the six bioactive ingredients were higher in the bran than those in the other parts, but the content of rutin in the hull was the highest. |
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| Keywords: | tartary buckwheat basic metabolites bioactive ingredients |
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