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Simultaneous determination of four sesame lignans and conversion in Monascus aged vinegar using HPLC method
Chen J.1,2; Chen Y.1; Tian J.1; Ge H.1; Liang X.1; Xiao J.1; Lin H.1
2018-08-01
Source PublicationFood Chemistry
ISSN18737072 03088146
Volume256Pages:133-139
Abstract

A simple, accurate and specific high-performance liquid chromatography (HPLC) method has been developed and validated for simultaneous determination of sesamol, sesamin, asarinin and sesamolin in Monascus aged vinegar. The effects of acid hydrolysis and four heating treatments on the components content in Monascus aged vinegar were discussed. The results showed that the isomerisation of sesamin to asarinin, and decomposition of sesamolin to sesamol significantly increased, regardless of heating or acid hydrolysis. Thermal processes and acid hydrolysis increased the content of sesamol and asarinin, respectively, but severe thermal processes resulted in the loss of total sesame lignans. Sesamol and asarinin reached the highest (2.720 ± 0.202 μg/mL and 2.064 ± 0.075 μg/mL) for autoclaving (125 °C, 15 min) and acid hydrolysis (25 °C, 15 min, nature pH), respectively. Therefore, autoclaving and acid hydrolysis were considered as the optimal way to obtain higher content of sesamol and asarinin.

KeywordConversion High Performance Liquid Chromatography (Hplc) Monascus Aged Vinegar Sesamin Sesamolin
DOI10.1016/j.foodchem.2018.02.081
URLView the original
Indexed BySCIE
Language英语
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS SubjectChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000428846700019
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Cited Times [WOS]:6   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Corresponding AuthorXiao J.; Lin H.
Affiliation1.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
2.School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China
Recommended Citation
GB/T 7714
Chen J.,Chen Y.,Tian J.,et al. Simultaneous determination of four sesame lignans and conversion in Monascus aged vinegar using HPLC method[J]. Food Chemistry,2018,256:133-139.
APA Chen J..,Chen Y..,Tian J..,Ge H..,Liang X..,...&Lin H..(2018).Simultaneous determination of four sesame lignans and conversion in Monascus aged vinegar using HPLC method.Food Chemistry,256,133-139.
MLA Chen J.,et al."Simultaneous determination of four sesame lignans and conversion in Monascus aged vinegar using HPLC method".Food Chemistry 256(2018):133-139.
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