3种处理方法对银杏种仁中氢氰酸和4-甲氧基吡哆醇质量分数的影响
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摘要
运用氰离子选择电极和高效液相色谱分析了3种处理方法后8个无性系银杏种仁中氢氰酸和4-甲氧基吡哆醇(MPN)及其组分的质量分数差异,以筛选出降低银杏种仁中氢氰酸和MPN质量分数的最佳处理方法及MPN质量分数较低的无性系。3种处理方法为:微波加热、豆油翻炒和沸水煮。根据试验结果可知,3种处理方法间有显著差异,银杏种仁中氢氰酸的质量分数从低到高为:沸水煮、豆油翻炒和微波加热;MPN的质量分数从低到高为:沸水煮、微波加热和豆油翻炒。不同无性系的银杏种仁不同处理后,氢氰酸质量分数有显著性差异,质量分数从低到高为:新村18号、长兴1号、正安3号、桂林6号、叶籽银杏、正安1号、长兴4号、藤久郎;MPN质量分数也有显著性差异,质量分数从低到高为:新村18号、桂林6号、正安1号、正安3号、藤久郎、长兴4号、长兴1号、叶籽银杏。在银杏优良种质资源的选择时可将其作为参考之一。
We studied the hydrocyanic acid and 4'-O-methylpyridoxine contents of Ginkgo biloba seeds from different clones with different treatment methods by ion meter and HPLC to filter the optimal treatment method and the least toxic clone. The G.biloba seeds were treated by microwave heating,stir-frying and poaching. The hydrocyanic acid content in the ascending order after different treatment was poaching,stir-frying and microwave heating. The hydrocyanic acid content of diverse clones in the ascending order was Xincun No.18,Changxing No.1,Zheng'an No.3,Guilin No.6,G. biloba Yezi,Zhen'an No.1,Changxing No.4 and Teng jiulang. There was also statistical significance on the contents of the 4'-O-methylpyridoxine among distinct G. biloba seeds with the ascending order of Xincun No.18,Guilin No.6,Zheng'an No.1,Zheng'an No.3,Tengjiulang,Changxing No.4,Changxing No.1 and G. biloba Yezi. Our results can be used as a reference for the selection of excellent germplasm resources of G. biloba.
We studied the hydrocyanic acid and 4'-O-methylpyridoxine contents of Ginkgo biloba seeds from different clones with different treatment methods by ion meter and HPLC to filter the optimal treatment method and the least toxic clone. The G.biloba seeds were treated by microwave heating,stir-frying and poaching. The hydrocyanic acid content in the ascending order after different treatment was poaching,stir-frying and microwave heating. The hydrocyanic acid content of diverse clones in the ascending order was Xincun No.18,Changxing No.1,Zheng'an No.3,Guilin No.6,G. biloba Yezi,Zhen'an No.1,Changxing No.4 and Teng jiulang. There was also statistical significance on the contents of the 4'-O-methylpyridoxine among distinct G. biloba seeds with the ascending order of Xincun No.18,Guilin No.6,Zheng'an No.1,Zheng'an No.3,Tengjiulang,Changxing No.4,Changxing No.1 and G. biloba Yezi. Our results can be used as a reference for the selection of excellent germplasm resources of G. biloba.
引文
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[18]郭蔼明,杨锦杰,桂雨豪,等.不同处理方法降低橡胶籽粕中生氰糖苷质量分数的效果[J].食品科技,2015(12):60-63.
[19]梁彩琴.不同炮制方法对苦杏仁有效成分的影响[J].中国中医药,2014,12(1):107-108.
[20]刘义军,魏晓奕,王飞,等.含氰糖苷类作物脱毒技术及其检测方法的研究进展[J].食品工业科技,2013,34(12):357-360.
[21]柳春梅,吕鹤书.生氰糖苷类物质的结构和代谢途径研究进展[J].天然产物研究与开发,2014,26(2):294-299.
[22]曹伟伟,黄庆德,田光晶,等.微波预处理亚麻籽对其压榨饼生氰糖苷质量分数及压榨油品质的影响[J].食品工业科技,2016,37(9):134-138.
[2]GLEADOW R M,MLLER B L.Cyanogenic glycosides:Synthesi,physiology,and phenotypic plasticity[J].Annual Review of Plant Biology,2014,65(1):155-185.
[3]KOBAYASHI D,YOSHIMURA T,JOHNO A,et al.Decrease in pyridoxal-5’-phosphate concentration and increase in pyridoxal concentration in rat plasma by 4’-O-methylpyridoxine administration[J].Science Direct,2015,35(7):637-642.
[4]UDE C,SCHUBERT-ZSILAVECZ M,WURGLICS M.Ginkgo biloba extracts:A review of the pharmacokinetics of the active ingredients[J].Clinical Pharmacokinetics,2013,52(9):727-749.
[5]DAISUKE K,TERUKI Y,ATSUSHI J,et al.Toxicity of 4’-Omethylpyridoxine-5glucoside in Ginkgo biloba seeds[J].Food Chemistry,2011,126(3):1198-1202.
[6]曹福亮.中国银杏志[M].北京:中国林业出版社,2007:1-16.
[7]唐进根,陈利红,赵东亚,等.3个银杏品系外种皮不同生长期内银杏酸质量分数的变化[J].福建农林大学学报(自然科学版),2014,43(5):478-483.
[8]谭卫红,沈兆邦,王成章,等.银杏叶中烷基酚化合物的分离与鉴定[J].林产化学与工业,2001,21(4):1-6.
[9]赵娟,魏贤河.51例急性白果中毒临床分析[J].齐齐哈尔医学院学报,2016,37(20):2525-2527.
[10]张岩,汤定钦,周明兵.植物生氰糖苷研究进展[J].生物技术通报,2009(4):12-15.
[11]TERUKI Y,NOBUYOSHI U,JUNSUKE M,et al.High Performance Liquid Chromatographic Determination of Ginkgotoxin and Ginkgotoxin-5’-Glucoside in Ginkgo Biloba Seeds Journal of Liquid[J].Chromatography&Related Technologies,2014,29(5):605-616.
[12]ABBASPOUR A,ASADI M,GHAFFARINEJAD A,et al.A selective modified carbon paste electrode for determination of cyanide using tetra-3,4-pyridinoporphyrazinatocobalt(II)[J].Talanta,2005,66(4):931-936.
[13]CHO H J,DO B K,SHIM S M,et al.Determination of cyanogenic compounds in edible plants by ion chromatography[J].Toxicological Reaearch,2013,29(2):143-147.
[14]ABOOZAR T,NOROOZIFAR M,KHORASANI-MOTLAGH M.Investigation of a new electrochemical cyanide sensor based on Ag nanoparticles embedded in a three-dimensional sol-gel[J].Journal of Electroanalytical Chemistry,2009,628(1/2):48-54.
[15]GANJEWALA D,KUMAR S,ASHA D S,et al.Advances in cyanogenic glycosides biosynthesis and analyses in plants:A review[J].Acta Biologica Szegediensis,2010,54(1):6814-6818.
[16]BAK S,PAQUETTE S M,MORANT M,et al.Cyanogenic glycosides:A case study for evolution and application of cytochromes P450[J].Phytochem Review,2006,5(2):309-329.
[17]刘畅,陈宇,刘石生.不同处理方法对木薯中氰化物残留的影响[J].食品科技,2014(12):190-193.
[18]郭蔼明,杨锦杰,桂雨豪,等.不同处理方法降低橡胶籽粕中生氰糖苷质量分数的效果[J].食品科技,2015(12):60-63.
[19]梁彩琴.不同炮制方法对苦杏仁有效成分的影响[J].中国中医药,2014,12(1):107-108.
[20]刘义军,魏晓奕,王飞,等.含氰糖苷类作物脱毒技术及其检测方法的研究进展[J].食品工业科技,2013,34(12):357-360.
[21]柳春梅,吕鹤书.生氰糖苷类物质的结构和代谢途径研究进展[J].天然产物研究与开发,2014,26(2):294-299.
[22]曹伟伟,黄庆德,田光晶,等.微波预处理亚麻籽对其压榨饼生氰糖苷质量分数及压榨油品质的影响[J].食品工业科技,2016,37(9):134-138.