• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>American Chemical Society(ACS) National Meeting; 20010826-20010830; Chicago,IL; US >Tetrahydro-β-carboline Bioactive Alkaloids in Beverages and Foods
【24h】

Tetrahydro-β-carboline Bioactive Alkaloids in Beverages and Foods

机译：饮料和食品中的四氢-β-咔啉生物活性生物碱

获取原文
获取原文并翻译 | 示例
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Tetrahydro-β-carboline (THβCs) bioactive alkaloids occur in nutritional beverages and foods. Four of these compounds were identified by GC-MS and HPLC-MS in fruit juices and beverages: 1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid, 1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid, 1-methyl-1,2,3,4-tetrahydro-β-carboline and 6-hydroxy-1-methyl-1,2,3,4-tetrahydro-β-carboline. They were present in concentrations of up to several mg per liter in fruit juices and fermented alcoholic beverages. The formation of these alkaloids in beverages is via a nonenzymatic Pictet-Spengler condensation from indoleamines and aldehydes depending on the pH and temperature. Sulfur dioxide (SO_2) binds carbonyls, thus preventing the formation of THβCs alkaloids. The relatively abundant THβC-3-carboxylic acid are oxidized under heating, storage and oxidants such as nitrite, hydrogen peroxide and Fenton reagent to give the fully aromatic β-carbolines (βCs), norharman and harman. Beverages and foods containing THβCs and PCs are a significant source of these active compounds occurring in biological tissues and fluids.
机译：四氢-β-咔啉（THβCs）生物活性生物碱存在于营养性饮料和食品中。通过GC-MS和HPLC-MS在果汁和饮料中鉴定出其中四种化合物：1,2,3,4-四氢-β-咔啉-3-羧酸，1-甲基-1,2,3,4 -四氢-β-咔啉-3-羧酸，1-甲基-1,2,3,4-四氢-β-咔啉和6-羟基-1-甲基-1,2,3,4-四氢-β-咔啉。在果汁和发酵酒精饮料中，它们的浓度高达每升几毫克。饮料中这些生物碱的形成是通过吲哚胺和醛的非酶促Pictet-Spengler缩合反应而形成的，取决于pH和温度。二氧化硫（SO_2）与羰基结合，从而阻止THβCs生物碱的形成。相对丰富的THβC-3-羧酸在加热，储存和氧化剂（如亚硝酸盐，过氧化氢和Fenton试剂）的作用下被氧化，生成完全芳香的β-咔啉（βCs），norharman和harman。含有THβC和PC的饮料和食品是生物组织和体液中这些活性化合物的重要来源。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号