Stability and degradation mechanism of (−)-epicatechin in thermal processing

IF 5.4 2区医学 Q2 MATERIALS SCIENCE, BIOMATERIALS ACS Biomaterials Science & Engineering Pub Date : 2024-11-13 DOI:10.1016/j.foodchem.2024.142038

Wenqi Huang, Shiye Lin, Hui Cao

引用次数: 0

Abstract

(−)-Epicatechin (EC) is a commonly dietary phytochemical that presents multi-physiological activities on human health. Thermal processing is a common method to extract EC, albeit likely to degrade EC considering its thermal instability. In this study, an 85-min non-durable bathing incubation assay was designed to simulate the state of EC in boiling water while cooking. Monitoring of degradation products was performed using ultra-performance liquid chromatography combined with electrospray ionization quadrupole tandem mass spectrometric detection (UPLC-ESI-TSQ-MS/MS). The results revealed that ca. 65.2 % loss of EC was detected in the first 10 min, and over 99.5 % of EC was degraded within 30 min. A total of 22 degradation products were identified based on retention time, full and tandem MS data were the first to be comprehensively reported. Isomerization, oxidation, hydroxylation, dimerization, and ring cleavage were the main chemical reactions that occurred for EC in boiling aqueous solution.

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热加工中(-)-表儿茶素的稳定性和降解机制

(-)-表儿茶素（EC）是一种常见的膳食植物化学物质，对人体健康具有多种生理活性。热处理是提取表儿茶素的常用方法，但考虑到表儿茶素的热不稳定性，热处理可能会导致表儿茶素降解。在本研究中，设计了一种 85 分钟非耐用水浴培养试验，以模拟烹饪时氨基甲酸乙酯在沸水中的状态。采用超高效液相色谱结合电喷雾四极杆串联质谱检测法（UPLC-ESI-TSQ-MS/MS）监测降解产物。结果表明，约有 65.2% 的氨基甲酸乙酯流失。在最初的 10 分钟内，检测到 65.2% 的氨基甲酸乙酯流失，超过 99.5% 的氨基甲酸乙酯在 30 分钟内降解。根据保留时间、全质谱和串联质谱数据，共鉴定出 22 种降解产物，这是首次全面报道降解产物。异构化、氧化、羟基化、二聚化和裂环是氨基甲酸乙酯在沸腾水溶液中发生的主要化学反应。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

ACS Biomaterials Science & Engineering Materials Science-Biomaterials

CiteScore

10.30

自引率

3.40%

发文量

413

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