首页> 美国卫生研究院文献>Foods >A Method for the Rapid Measurement of Alkylresorcinols in Flour Bread and Related Products Based on 1H qNMR

【2h】

A Method for the Rapid Measurement of Alkylresorcinols in Flour Bread and Related Products Based on 1H qNMR

机译：基于1H QNMR的面粉面包和相关产品在面粉面包和相关产品中快速测量的方法

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

摘要
著录项
相似文献
相关主题

摘要

The main objectives of the current work were to investigate differences among flours from traditionally preserved Greek varieties of cereals, and especially those of wheat, and in parallel, to correlate those potential differences with the presence of bioactive natural ingredients. In this context, we developed a new, fast, and simple method for the measurement of total 5-alkylresorcinols in cereals and related foods by qNMR. Several types of flour (white or whole-grain) coming from wheat, i.e., and corn, barley, rye and oat from a certified producer in Greece were used either as raw materials or for the production of bread, pasta and flakes. A small portion of the flour or the corresponding product was extracted with DMSO-d . The liquid part was directly analyzed by NMR (400 MHz). The simplicity of the NMR spectrum of the total extract and the lack of overlapping peaks permitted the development of a high throughput quantitative method for the measurement of total bioactive alkylresorcinols in less than 15 min. Grains, whole grain flours and breads from old varieties of and showed high contents of alkylresorcinols (455–1148 mg/Kg), while the same compounds were completely absent from white flour and the corresponding bread. The term high-phenolic flour is proposed to distinguish among flour types.

机译：目前的工作的主要目标是调查来自传统保护的希腊谷物品种的面粉的差异，特别是小麦，并平行地与生物活性天然成分的存在相关联的潜在差异。在这种情况下，我们开发了一种新的，快速，简单地通过QNMR测量谷物和相关食品中的总5烷基resorcinols。来自小麦的几种类型的面粉（白色或全谷物）来自希腊经过认证的生产者的玉米，大麦，黑麦和燕麦，用作原材料或生产面包，意大利面和薄片。用DMSO-D萃取一小部分面粉或相应产物。通过NMR（400MHz）直接分析液体部分。总提取物的NMR光谱的简单性和缺乏重叠峰允许开发高通量定量方法，用于在不到15分钟的时间内测量总生物活性烷基激丙烯酚。来自旧品种的谷物，全谷物面粉和面包，并显示出高含量的烷基鲁西硒醇（455-1148mg / kg），而白粉和相应的面包完全不存在相同的化合物。提出了术语高酚粉以区分面粉类型。

著录项

期刊名称 Foods
作者
Athina Tsirivakou; Eleni Melliou; Prokopios Magiatis;
展开▼
作者单位

展开▼
年(卷),期 2020(9),8
年度 2020
页码 -1
总页数 17
原文格式 PDF
正文语种
中图分类营养学;
关键词
alkylresorcinols; qNMR; wheat; cereals; flour;

相似文献

外文文献
中文文献
专利

1. Comparison of Imported Wheat Flour Bread Making Properties and Korean Wheat Flour Bread Making Properties Made by Various Bread Making Methods [J] . Won-Mo Kim, Gyu-Hee Lee Journal of the Korean Society of Food Science and Nutrition . 2015,第3期

机译：各种面包制作方法制得的进口小麦粉面包制作性能与韩国小麦粉面包制作性能的比较
2. Alkylresorcinols in wheat and rye flour and bread. [J] . Andersson A. A. M, Aman P, Wandel M, Journal of Food Composition and Analysis . 2010,第8期

机译：小麦和黑麦面粉和面包中的烷基间苯二酚。
3. Effect of Processing Methods on the Quality of Flour and Bread from African Breadfruit Kernel Flour [J] . Peter I. Akubor, James E. Obiegbuna Food Science and Quality Management . 2014,第1期

机译：加工方法对非洲面包果仁粉面粉和面包品质的影响
4. A Laboratory Method for Production of Chinese Steam Bread the Impact of Flour Quality on Stream Bread Attributes [C] . Hamed A.Faridi, Craig Morris, Gordon Rubenthaler '94 International Symposium amp; Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products From Cereal Grains and Oil Seeds 16-19 November 1994 Beijing, China . 1994

机译：一种中国Steam头生产的实验室方法，面粉质量对流Bread头属性的影响
5. Application of response surface methodology in the development of gluten-free bread with yellow pea flour addition. [D] . Jeradechachai, Thunyaporn. 2012

机译：响应面方法在添加黄豌豆粉的无麸质面包开发中的应用。
6. Functional Nutritional and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads [O] . Mariagrazia Molfetta, Giuseppe Celano, Fabio Minervini 2021

机译：与基于硬质小麦粗面粉的面包相比混合粉面包的功能营养和感官质量
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

A Method for the Rapid Measurement of Alkylresorcinols in Flour Bread and Related Products Based on 1H qNMR

摘要

著录项

相似文献

相关主题

期刊订阅