植物甾醇和氧化产物的提取和定量分析指南

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY eFood Pub Date : 2023-07-20 DOI:10.1002/efd2.108
Bowen Yang, Tian Zhao, Yan Liu, Baiyi Lu
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引用次数: 0

摘要

植物甾醇(Phytosterols, PS)广泛存在于植物源性食品中,对其健康益处的研究日益活跃。本文简要概述了PS的主要提取工艺和PS的仪器分析方法。PS分离技术取决于基质的性质和PS的形式(游离的、酯化的和糖基化的)。实践中常用的PS提取工艺有索氏提取-浸渍法。由于其固有的分子结构,PS对热、光、氧、pH和金属离子表现出较差的稳定性。由于植物甾醇的不稳定性和复杂植物基质的干扰,寻找一种可靠的从食品中提取PS及其氧化产物的分析技术和不同食品中PS的准确检测方法具有重要意义。一般常用GC-MS测定总PS及其氧化产物的组成,这需要标准的单体PS,而液相色谱-质谱法测定液体样品中的游离PS较为理想。这些方法在植物性食品的质量评价、保健功能评价、应用和局限性等方面具有重要意义。
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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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.

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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
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)
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