前处理对咖啡绿原酸高效液相色谱检测的影响
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摘要
[目的]比较液氮和不同提取剂处理对绿原酸含量检测的影响,为筛选操作简单且精密度更高的绿原酸提取方法提供参考。[方法]液氮冻干咖啡豆,研究低温研磨对绿原酸含量检测的影响;对比水、40%甲醇和60%乙醇3种提取剂对绿原酸含量检测的影响。[结果]与未冻干样品相比,液氮处理准确度更高。与水提取相比,40%甲醇和60%乙醇提取方法准确度更高,相对误差更小。[结论]综合考虑绿原酸提取效率及安全性,确定液氮冻干研磨-60%乙醇提取为该试验最优的绿原酸提取前处理方法。
[Objective]The effects of liquid nitrogen and different extractants on the detection of chlorogenic acid content were analyzed and compared,which provided a reference for the chlorogenic acid extraction method with simple screening operation and higher precision.[Method]The effect of low temperature grinding on the detection of chlorogenic acid content was studied by liquid nitrogen freeze-dried coffee beans; the effects of water,40% methanol and 60% ethanol on the detection of chlorogenic acid content were compared.[Results]Liquid nitrogen treatment was more accurate than non-lyophilized samples. Compared with water extraction,40% methanol and 60% ethanol extraction methods had higher accuracy and less relative error.[Conclusion]Considering the efficiency and safety of chlorogenic acid extraction,we recommend liquid nitrogen freeze drying with 60% ethanol extraction as the optimal pretreatment method for the determination of chromogenic acid.
[Objective]The effects of liquid nitrogen and different extractants on the detection of chlorogenic acid content were analyzed and compared,which provided a reference for the chlorogenic acid extraction method with simple screening operation and higher precision.[Method]The effect of low temperature grinding on the detection of chlorogenic acid content was studied by liquid nitrogen freeze-dried coffee beans; the effects of water,40% methanol and 60% ethanol on the detection of chlorogenic acid content were compared.[Results]Liquid nitrogen treatment was more accurate than non-lyophilized samples. Compared with water extraction,40% methanol and 60% ethanol extraction methods had higher accuracy and less relative error.[Conclusion]Considering the efficiency and safety of chlorogenic acid extraction,we recommend liquid nitrogen freeze drying with 60% ethanol extraction as the optimal pretreatment method for the determination of chromogenic acid.
引文
[1]CLIFFORD M N,KNIGHT S,SURUCU B,et al.Characterization by LCMSn of four new classes of chlorogenic acids in green coffee beans:Dimethoxycinnamoylquinic acids,diferuloylquinic acids,caffeoyl-dimethoxycinnamoylquinic acids,and feruloyl-dimethoxycinnamoylquinic acids[J].J Agric Food Chem,2006,54(6):1957-1969.
[2]FARAH A,MONTEIRO M,DONANGELO C M,et al.Chlorogenic acids from green coffee extract are highly bioavailable in humans[J].J Nutr,2008,138(12):2309-2315.
[3]王文龙,文超越,郭秋平,等.绿原酸的生物活性及其作用机制[J].动物营养学报,2017,29(7):2220-2227.
[4]席利莎,木泰华,孙红男.绿原酸类物质的国内外研究进展[J].核农学报,2014,28(2):292-301.
[5]NIGGEWEG R,MICHAEL A J,MARTIN C.Engineering plants with increased levels of the antioxidant chlorogenic acid[J].Nat Biotechnol,2004,22(6):746-754.
[6]ABDULRAZZAK N,POLLET B,EHLTING J,et al.A coumaroyl-ester-3-hydroxylase insertion mutant reveals the existence of nonredundant metahydroxylation pathways and essential roles for phenolic precursors in cell expansion and plant growth[J].Plant Physiol,2006,140(1):30-48.
[7]袁俊,阮鸣,陈静,周益倩.咖啡中绿原酸高效液相色谱法测定及不同提取工艺的比较研究[J].南京师大学报(自然科学版),2014,37(4):94-98.
[8]MOORES R G,MCDERMOTT D L,WOOD T R.Deter mination of chlorogenic acid in coffee[J].Indian journal of animal sciences,2002,73(6):695
[9]FARAH A,DE PAULIS T,TRUGO L C,et al.Effect of roasting on the formation of chlorogenic acid lactones in coffee[J].Journal of agricultural and food chemistry,2005,53(5):1505-1513.
[10]SUAREZ-QUIROZ M L,CAMPOS A A,ALFARO G V,et al.Isolation of green coffee chlorogenic acids using activated carbon[J].Journal of food composition and analysis,2014,33(1):55-58.
[11]饶建平,王文成,李国辉,等.响应面法优化咖啡生豆水提绿原酸工艺研究[J].食品工业科技,2015,36(22):298-301,319.
[12]刘雪飞.杜仲叶中绿原酸醇提法的工艺研究[J].生物技术世界,2015(3):41.
[2]FARAH A,MONTEIRO M,DONANGELO C M,et al.Chlorogenic acids from green coffee extract are highly bioavailable in humans[J].J Nutr,2008,138(12):2309-2315.
[3]王文龙,文超越,郭秋平,等.绿原酸的生物活性及其作用机制[J].动物营养学报,2017,29(7):2220-2227.
[4]席利莎,木泰华,孙红男.绿原酸类物质的国内外研究进展[J].核农学报,2014,28(2):292-301.
[5]NIGGEWEG R,MICHAEL A J,MARTIN C.Engineering plants with increased levels of the antioxidant chlorogenic acid[J].Nat Biotechnol,2004,22(6):746-754.
[6]ABDULRAZZAK N,POLLET B,EHLTING J,et al.A coumaroyl-ester-3-hydroxylase insertion mutant reveals the existence of nonredundant metahydroxylation pathways and essential roles for phenolic precursors in cell expansion and plant growth[J].Plant Physiol,2006,140(1):30-48.
[7]袁俊,阮鸣,陈静,周益倩.咖啡中绿原酸高效液相色谱法测定及不同提取工艺的比较研究[J].南京师大学报(自然科学版),2014,37(4):94-98.
[8]MOORES R G,MCDERMOTT D L,WOOD T R.Deter mination of chlorogenic acid in coffee[J].Indian journal of animal sciences,2002,73(6):695
[9]FARAH A,DE PAULIS T,TRUGO L C,et al.Effect of roasting on the formation of chlorogenic acid lactones in coffee[J].Journal of agricultural and food chemistry,2005,53(5):1505-1513.
[10]SUAREZ-QUIROZ M L,CAMPOS A A,ALFARO G V,et al.Isolation of green coffee chlorogenic acids using activated carbon[J].Journal of food composition and analysis,2014,33(1):55-58.
[11]饶建平,王文成,李国辉,等.响应面法优化咖啡生豆水提绿原酸工艺研究[J].食品工业科技,2015,36(22):298-301,319.
[12]刘雪飞.杜仲叶中绿原酸醇提法的工艺研究[J].生物技术世界,2015(3):41.