Qualitative and quantitative analysis of characteristic free and bound phenolics in three colored quinoas  

作　　者：Jianxin Song Dezhi Gao Xiaodong Wang 

机构地区：[1]Faculty of Functional Food and Wine,Shenyang Pharmaceutical University,Shenyang 110016,China [2]School of Biological Science and Food Engineering,Chuzhou University,Chuzhou 239000,China

出　　处：《Journal of Polyphenols》2024年第2期78-86,共9页多酚杂志（英文）

基　　金：support of Youth Project of Liaoning Provincial Education Department(JYTQN2023334);Anhui Provincial Department of Education Key Research Project on Natural Science in Higher Education Institutions(KJ2021A1072);Science and Technology Plan Project of Chuzhou Science and Technology Bureau(2021ZD023).

摘　　要：Quinoa is a good source of phenolics,which both exist as free and bound forms.In order to mark clear the characteristic free and bound phenolics in different quinoa samples,in this study,characteristic free and bound phenolics in three colored quinoas including WQ(white quinoa),RQ(red quinoa)and BQ(black quinoa)were investigated.Result showed a total of 14 phenolics both acted as free and bound form were analyzed in three colored quinoas(WQ,RQ and BQ).Gallic acid,vanillic acid,epicatechin,p-coumaric acid and quercetin existed both as free and bound forms were common phenolics in quinoas.The highest total free phenolics(238.10 mg/kg)and bound phenolics(3377.75 mg/kg)were presented in WQ and RQ,respectively.It indicated WQ and RQ were respectively good source of free and bound phenolics.Moreover,characteristic free and bound phenolics in three colored quinoas could be well analyzed by principal component analysis(PCA),indicating it was an effective and reliable method in distinguishing three colored quinoas based on their characteristic free and bound phenolics,respectively.

关 键 词：QUINOA free phenolics bound phenolics PCA 

分 类 号：R28[医药卫生—中药学]