燕麦生物碱研究进展

燕麦生物碱研究进展
燕麦是全球的主要谷物之一, 燕麦生物碱是燕麦中的主要功能成分, 目前已发现20余种, 其中主要为生物碱A、B、C。燕麦生物碱具有抗氧化、降血脂、消炎止痒和抑制细胞增殖等多种生理活性, 燕麦生物碱的开发利用日益成为国内外学者的研究热点, 但目前对燕麦生物碱的研究还不够系统和规范, 对其种类、生理活性的探索还有待进一步发展。本文从燕麦生物碱的组成成分、提取方法、检测方法及生理活性等方面进行综述, 主要介绍溶剂提取法、超临界CO2流体萃取法和层析法等提取方法, 高效液相色谱法和高效液相色谱-质谱联用法等检测方法, 旨在为燕麦生物碱产品的深加工及开发利用提供科学依据。

The oat is one of the world’s major cereals, and oat alkaloids (avenanthramides) are the main functional components of oats. More than 20 species have been discovered at present, which are mainly alkaloids A, B, and C. Avenanthramides have a variety of physiological activities, such as antioxidant, hypolipidemic, anti-inflammatory and antipruritic function, inhibition of cell proliferation, so that the development and utilization of avenanthramides has increasingly become a hot research topic of domestic and foreign scholars, but the research on avenanthramides are not systematic and normative, the types and physiological activities of avenanthramides remain to be further developed. In this paper, the chemical compositions, extraction methods, detection methods and biological activities of avenanthramides were reviewed, mainly including extraction methods of solvent extraction method, supercritical CO2 fluid extraction method and chromatography, and detection methods of high performance liquid chromatography and high performance liquid chromatography-mass spectrometry, which could provide scientific basis for the deep processing and development and utilization of alkaloids in oats.

标题：燕麦生物碱研究进展
英文标题：Research progress of avenanthramides

作者：
谢佳颖 北京工商大学食品学院,北京市食品风味化学重点实验室,食品添加剂与配料北京高校工程研究中心,食品质量与安全北京实验室
韩潆仪 北京工商大学食品学院,北京市食品风味化学重点实验室,食品添加剂与配料北京高校工程研究中心,食品质量与安全北京实验室
任虹 北京工商大学食品学院,北京市食品风味化学重点实验室,食品添加剂与配料北京高校工程研究中心,食品质量与安全北京实验室

中文关键词:燕麦生物碱,提取方法,检测方法,生理活性,
英文关键词:avenanthramides,extraction method,detection method,biological activity,

发表日期：2016-09-05

2025-1-29 19:47 上传 燕麦生物碱研究进展.pdf

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