{"title":"植物甾醇和氧化产物的提取和定量分析指南","authors":"Bowen Yang, Tian Zhao, Yan Liu, Baiyi Lu","doi":"10.1002/efd2.108","DOIUrl":null,"url":null,"abstract":"<p>Phytosterols (PS) are widely distributed in the plant source foods, and research on their health benefits has become increasingly active. This article briefly outlines the main extraction processes of PS and instrumental analysis methods of PS in detail. The PS isolation technique depends on the nature of the matrix and the form of the PS (free, esterified, and glycosylated). Conventional extraction technologies for PS commonly used in practice were Soxhlet extraction and maceration method. Due to their inherent molecular structure, PS exhibits poor stability to heat, light, oxygen, pH, and metal ions. It is of great significance to find a reliable analytical technique to extract PS and oxidation products from food substances and an accurate detection method of PS in different foods due to the instability of plant sterol and the interference of complex plant-based matrices. Generally, it is common to use GC–MS to determine the composition of total PS and their oxidation products, which requires standard monomer PS. It is desirable to use LC–MS to determine free PS in liquid samples. These methodologies could be meaningful in the quality assessment, health function evaluation, and applications and limitations of plant-sourced foods.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":4.0000,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.108","citationCount":"0","resultStr":"{\"title\":\"Guidelines for extraction and quantitative analysis of phytosterols and oxidation products\",\"authors\":\"Bowen Yang, Tian Zhao, Yan Liu, Baiyi Lu\",\"doi\":\"10.1002/efd2.108\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Phytosterols (PS) are widely distributed in the plant source foods, and research on their health benefits has become increasingly active. This article briefly outlines the main extraction processes of PS and instrumental analysis methods of PS in detail. The PS isolation technique depends on the nature of the matrix and the form of the PS (free, esterified, and glycosylated). Conventional extraction technologies for PS commonly used in practice were Soxhlet extraction and maceration method. Due to their inherent molecular structure, PS exhibits poor stability to heat, light, oxygen, pH, and metal ions. It is of great significance to find a reliable analytical technique to extract PS and oxidation products from food substances and an accurate detection method of PS in different foods due to the instability of plant sterol and the interference of complex plant-based matrices. Generally, it is common to use GC–MS to determine the composition of total PS and their oxidation products, which requires standard monomer PS. It is desirable to use LC–MS to determine free PS in liquid samples. These methodologies could be meaningful in the quality assessment, health function evaluation, and applications and limitations of plant-sourced foods.</p>\",\"PeriodicalId\":11436,\"journal\":{\"name\":\"eFood\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.0000,\"publicationDate\":\"2023-07-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.108\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"eFood\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/efd2.108\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"eFood","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/efd2.108","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Guidelines for extraction and quantitative analysis of phytosterols and oxidation products
Phytosterols (PS) are widely distributed in the plant source foods, and research on their health benefits has become increasingly active. This article briefly outlines the main extraction processes of PS and instrumental analysis methods of PS in detail. The PS isolation technique depends on the nature of the matrix and the form of the PS (free, esterified, and glycosylated). Conventional extraction technologies for PS commonly used in practice were Soxhlet extraction and maceration method. Due to their inherent molecular structure, PS exhibits poor stability to heat, light, oxygen, pH, and metal ions. It is of great significance to find a reliable analytical technique to extract PS and oxidation products from food substances and an accurate detection method of PS in different foods due to the instability of plant sterol and the interference of complex plant-based matrices. Generally, it is common to use GC–MS to determine the composition of total PS and their oxidation products, which requires standard monomer PS. It is desirable to use LC–MS to determine free PS in liquid samples. These methodologies could be meaningful in the quality assessment, health function evaluation, and applications and limitations of plant-sourced foods.
期刊介绍:
eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health.
The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following:
● Food chemistry
● Nutrition
● Food safety
● Food and health
● Food technology and sustainability
● Food processing
● Sensory and consumer science
● Food microbiology
● Food toxicology
● Food packaging
● Food security
● Healthy foods
● Super foods
● Food science (general)