不同处理核桃雄花中多酚类化合物的变化  

Changes in Polyphenols of Walnut Staminate Flower with Different Treatments

作　　者：于晨晨 徐萌 李升云 袁友卫 齐国辉[2,3,4] 田益玲 YU Chen-chen;XU Meng;LI Sheng-yun;YUAN You-wei;QI Guo-hui;TIAN Yi-ling(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,Hebei,China;College of Forestry,Hebei Agricultural University,Baoding 071000,Hebei,China;Institute of Walnut Industry Technology of Hebei Province,Xingtai 054000,Hebei,China;Research Center for Walnut Engineering and Technology of Hebei,Xingtai 054000,Hebei,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北农业大学林学院,河北保定071000 [3]河北省核桃工程技术中心,河北邢台054000 [4]河北省(邢台)核桃产业技术研究院,河北邢台054000

出　　处：《食品研究与开发》2023年第1期152-158,共7页Food Research and Development

基　　金：农业科技园区(基地)建设专项(20536807D)。

摘　　要：为探究不同处理后核桃雄花中多酚类化合物的变化,该试验对新鲜采摘的核桃雄花进行不同处理后提取多酚类物质,在DiKMA Platisil ODS色谱柱、乙腈/0.1%甲酸水流动相梯度分离、电喷雾离子源正负离子模式下进行高分辨率四极杆飞行时间质谱检测。结果表明:共鉴定出41个多酚类物质,鲜样和真空冷冻干燥样中含有的异鼠李素、高黄芩素、瑞香素等为自然晾干样中未检测到物质,而肉桂酸和7-羟基香豆素为自然晾干后核桃雄花独有成分。真空冷冻干燥核桃雄花的酚类物质与鲜样接近,而自然晾干样品因发生褐变与前两者存在一定差异。To study the changes in polyphenols of the walnut staminate flower with different treatments,the polyphenols were extracted from walnut staminate flowers freshly picked after different treatments.DiKMA Platisil ODS column was selected with acetonitrile/0.1%formic acid water as mobile phase for gradient separation,and electrospray ion source positive and negative ion modes were used for ultra-high resolution quadrupole time-of-flight mass spectrometry.The results showed that 41 polyphenols were identified.Isorhamnetin,scutellarein,and daphnetin were detected in fresh and lyophilized samples,which were not detected in the browning samples,while cinnamic acid and 7-hydroxycoumarin were the unique components in walnut staminate flowers after browning.The phenolic substances in vacuum freeze-dried walnut staminate flowers were close to those in fresh samples,but there were some differences between the natural dried samples and the former two samples due to browning.

关 键 词：核桃雄花 超高分辨液相色谱质谱联用法 多酚类化合物 褐变 真空冷冻干燥 

分 类 号：TS201.2[轻工技术与工程—食品科学]