The polyphenolic profiles and antioxidant effects of Agastache rugosa Kuntze (Banga) flower,leaf, stem and root

Agastache rugosa Kuntze (Korean mint) is used as a spice and in folk medicine in East Asia. The present study identified a total of 18 polyphenols from the flower, leaf, stem and roots of this plant using high‐performance liquid chromatography–tandem mass spectrometry. Fourteen of these compounds had not previously been identified in these plant tissues. Each polyphenol was validated in comparison with external calibration curves constructed using structurally related compounds, with determination coefficients >0.9993. The limits of detection and quantification were 0.092–0.650 and 0.307–2.167 mg/L, respectively. Recoveries of 61.92–116.44% were observed at two spiking levels, with 0.91–11% precision, expressed as relative standard deviation (except anthraquinone spiked at 10 mg/L). Hydroxycinnamic acid was the most abundant compound in the root, while the flowers showed the highest total flavonoid level. Antioxidant activities, determined in terms of reducing power, Fe²⁺ chelating activity and the radical scavenging activities using α,α‐diphenyl‐β‐picrylhydrazyl and 2‐2?‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid, increased in a concentration‐dependent manner; the highest activity was identified in the stems, followed by leaves > flowers > roots. These findings indicate that A. rugosa is a good source of bioactive compounds and can be used as a functional food. Copyright © 2015 John Wiley & Sons, Ltd.     

气相色谱-质谱法测定食品中黄樟素及其衍生物含量

建立了调味制品(调味料、番茄酱、酱油、花椒)、饮料(碳酸饮料、乳饮料、果汁)、肉制品(香肠、肉罐头、肉汤)、水果制品(果冻、果酱)、水产品(干鱼肉、鱼罐头、鱼肉泥)、小吃类(油炸薯片、糖果、巧克力)等18种食品中黄樟素、异黄樟素、二氢黄樟素含量的分析方法。样品在氯化钠盐析作用下,经二氯甲烷-乙腈提取,无水硫酸钠-氟罗里硅土柱吸附极性物质和水分。复杂样品需再经PRi ME HLB固相萃取柱(SPE)净化,5%苯基-95%甲基聚硅氧烷毛细管气相色谱柱分离,选择离子质谱技术监测,内标法定量。在最佳实验条件下,3种黄樟素在25~5 000μg/kg范围内呈良好的线性关系,相关系数(r2)≥0.9981,方法检出限(LOD)和定量下限(LOQ)分别为20μg/kg和50μg/kg,3个加标水平的回收率为77.6%~100.9%,相对标准偏差(RSD)为3.7%~13.6%。多种实际样品的测定结果表明,该方法准确可靠,适用于食品中3种黄樟素及其衍生物的定量和定性分析。     

味觉化学之辣味化学*

辣,是人们日常饮食中不可或缺的一种“味道”,生理上是口腔中感觉神经元受到辣味物质的刺激,在中枢神经中产生的灼热感和痛感。从化学的角度综述了我们生活中常见的辣味成分,并对其结构、来源以及药用活性进行了归纳,以期为大家了解辛辣化学,并对相关化合物的开发和应用提供参考。     

Sterilization of foods with low-energy electrons (“soft-electrons”)

Electrons with an energy of 300 keV or lower were defined as “Soft-electrons”, which showed several advantages over conventional irradiation with gamma-rays or high-energy electrons in decontamination of grains and spices. Energies of electrons necessary to reduce microbial loads to levels lower than 10 CFU/g were 60 keV for brown rice, 75 keV for wheat, 100 keV for white pepper, coriander and basil, 130 keV for buckwheat, 160 keV for rough rice, and 210 keV for black pepper. Electrons with such energies did not significantly influence the quality.     

高效液相色谱-三重四极杆质谱法同时测定新型“香料”毒品中的10种合成大麻素

为测定新型"香料"毒品中常见的合成大麻素成分,研究开发了高效液相色谱-三重四极杆质谱联用分析方法。采用安捷伦Poroshell 120 EC-C18(3.0 mm×50 mm,2.7μm)色谱柱,以高纯水-甲醇作流动相进行梯度洗脱,柱温30℃,流速0.3 m L/min。采用电喷雾电离-正离子(ESI+)、负离子(ESI-)分段检测模式,并对合成大麻素的质谱特征和离子碎裂规律进行研究。结果表明,采用该方法可以实现对常见10种合成大麻素的定性和定量分析,正、负离子模式下检测的目标物分别在1~100,10~1 000 ng/m L范围内呈良好线性,日内相对标准偏差(RSD)均不大于3.2%,日间RSD均不大于6.3%。经加标回收率测定和实际样本检验,该方法快速、准确、灵敏、可靠,适用于新型"香料"毒品中常见合成大麻素成分的定性定量检测。     

快速毛细管气相色谱用于香料混合物的分析

通过GC Method Translation软件转化分析条件,建立了快速毛细管GC分析香料混合物的方法,并将该方法用于甜橙油(植物精油)和烟用香精的分析。结果表明,在保持相同分离效果的前提下,香料混合物样品、甜橙油和烟用香精的分析时间分别由76 min,91 min和52 min缩短至6.87 min,8.62 min和4.95 min。     

超临界CO_2萃取姜油的组成研究

用超临界ＣＯ＿２萃取法从冷冻干燥的姜中萃取出姜油。通过薄层色谱、柱色谱、气相色谱以及色谱。质谱联用等手段进行组成剖析,并与水汽蒸馏法获得的姜油进行一些比较。结果表明超临界ＣＯ＿２萃取法不仅能获得姜中的挥发油组分,而且能同时获得各种姜辣素成分。此法萃取的姜油目前已鉴定出的组分有９７个,占色谱峰总面积的９３％左右。     

Comparative analysis of essential oils from eight herbal medicines with pungent flavor and cool nature by GC–MS and chemometric resolution methods

Systematic comparative research was conducted on essential oils from eight traditional Chinese medicines (TCM) of pungent flavor and cool nature because the essential oils are the main active ingredients of herbs of this kind. The work was based on their component analysis by gas chromatography–mass spectrometry (GC–MS), on their retention indices, as well as on chemometric resolution methods. A total of 144 compounds were tentatively identified, accounting for 69.0% to 91.8% of the total essential oils. It is worth noting that there are 67 compounds in at least three of these eight essential oils. Moreover, many biologically active compounds, such as hexanal, α‐pinene, camphene, β‐pinene, p‐cymene, limonene, eucalyptol, (Z)‐ocimene, γ‐terpinene, camphor, p‐menthone, 4‐terpineol, α‐terpineol, carvone, eugenol, caryophyllene, β‐farnesene, α‐curcumene, β‐selinene, δ‐cadinene, caryophyllene oxide, cedrol, n‐hexadecanoic acid, benzaldehyde, benzeneacetaldehyde, phthalic acid diisobutyl ester, linoleic acid, tetradecanoic acid, (Z,Z,Z)‐9,12,15‐octadecatrienoic acid, eucalyptol, pentadecanoic acid, hexadecanoic acid methyl ester, linoleic acid methyl ester, exist in at least four of the eight essential oils. These results might help us to understand why the eight herbs are all of pungent flavor and cool nature according to the theory of TCM, and may provide a useful chemical basis for future research on herbs of this kind.     

A Study on the Phytotoxic Potential of the Seasoning Herb Marjoram (Origanum majorana L.) Leaves

In the search of new alternatives for weed control, spices appear as an option with great potential. They are rich in bioactive natural products and edible, which might minimize toxicity hazard. Marjoram (Origanum majorana L.) is an aromatic herb that has been widely employed as a seasoning herb in Mediterranean countries. Although marjoram boasts a plethora of therapeutic properties (painkiller, antibiotic, treatment for intestinal disorders, etc.), the potential for its extracts for weed control is still to be more thoroughly explored. In order to determine their phytotoxic potential, marjoram leaves were subjected to different bioguided extraction processes, using water, ethyl acetate, acetone or methanol. The most active extract (acetone) was sequentially fractionated to identify its most active compounds. This fractionation led to the isolation and identification of 25 compounds that were classified as monoterpenes, diterpenes or flavonoids. Among them, a new compound named majoradiol and several compounds are described in marjoram for the first time. The phytotoxicity of the major compounds to etiolated wheat coleoptiles was compared against that of the commercial herbicide (Logran^®), with similar or higher activity in some cases. These results confirm the extraordinary potential of the extracts from this edible plant to develop safer and more environmentally friendly herbicides.     

离子色谱法测定辛辣食品中的SO32-(SO2)含量

采用阴离子色谱-抑制电导检测器测定姜、蒜、辣椒、芥末、洋葱等带有辛辣气味的含硫食品中的亚硫酸盐(二氧化硫)残留量,采用酸性条件下的水蒸气蒸馏方法对样品进行提取纯化。线性范围为1．0～160．0mg／kg,回收率为80％～110％,满足出口食品检测要求。该方法适用于出口脱水菜和袋装水煮菜中SO3^2-(SO2)的测定。