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首页> 外文期刊>The Internet Journal of Alternative Medicine >Chromatographical analysis of Phenolic acids in different preparations of pea (Pisum sativum) and chickpea (Cicer arietinum)
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Chromatographical analysis of Phenolic acids in different preparations of pea (Pisum sativum) and chickpea (Cicer arietinum)

机译：豌豆（Pisum sativum）和鹰嘴豆（Cicer arietinum）不同制剂中的酚酸色谱分析

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Legumes represent one of the most important food components to cover the basic proteins and energy requirements for the health of human beings. The secondary metabolites of legumes reveal valuable medicinal properties. Among the secondary metabolites, phenolic acids have greater importance. Analysis of phenolic acids in pea (Pisum sativum) and three varieties of chickpea (Cicer arietinum) seeds and their different preparations consumed commonly in India was done through High Performances Liquid Chromatography (HPLC). In total nine phenolic acids, viz., ferulic, gallic, chlorogenic, O-coumaric, cinnamic, vanillic, caffeic, tannic acids and salicylic acid could be identified on the basis of their retention time with standard compounds and co-chromatography. Several preparations of seeds of both the legumes were made for the analysis of phenolic acids. Maximum amount of gallic and tannic acids was observed in dried mature pea seeds. Maximum caffeic acid was found in boiled mature seeds of pea while ferulic acid in immature pea seed extract in distilled water for 24 h while vanillic acid was found maximum in similar extract. Three varieties of chickpea were taken, viz., Kabuli, Radhey and Avarodhi. In chickpea maximum gallic acid was observed in seeds boiled in distilled water while maximum tannic acid was observed in seeds of Kabuli variety fried with salt. Maximum caffeic acid was observed in Radhey (chickpea) seeds soaked in distilled water for 24 h while ferulic and salicylic acids in dried Radhey seeds (crushed in 80% ethanol) and vanillic acid was found maximum in fried Kabuli variety of chickpea without salt. O-coumaric acid was observed maximum in Avarodhi (chickpea) seeds soaked in distilled water. Introduction Pea (Pism sativum) and chickpea (Cicer arietinum) occupy an important position in the orchestra of legumes 1 . Nearly 25 species of cultivated legumes provide food for human beings and domestic animals to a certain extent 2 . Protein is an important ingredient of human diet. Animal protein is costly for people in India, and also in other developing countries. Hence, legumes are the only alternative for supplementing the diet with protein. Chickpea is the third ranking 3 among the world’s legumes and is grown in more than 80% semiarid zones of India 4 . Sweet pea (Pisum sativum) is second only to chickpea in acreage as well as production 5 . With the development of various efficient, purification and identification techniques, many bioactive products have been isolated from a number of legume. Phenolics are an important group of natural compounds contributing significantly to the marked pharmacological properties of a number of plants including fruits and legumes 6 . They are important component, either in free or conjugated forms, of almost all the plants in which they are biosynthesized via Shikimic acid or phenylpropanoid pathway 7 . Legumes have been a rich source of various groups of natural products including phenolics. The enzyme especially phenylalanine ammonia lyase (PAL) is not found in animals and humans. This is why animals solely depend on plants for the requirement of phenols in their body. Phenolics have wide therapeutic and pharmacological properties against human and animal diseases and are, therefore considered to be safer in traditional and alternative medical systems over synthetic medicines (Table 1).
机译：豆类代表最重要的食品成分之一，可满足人类健康所需的基本蛋白质和能量需求。豆类的次生代谢产物具有重要的药用价值。在次级代谢产物中，酚酸具有更高的重要性。通过高效液相色谱（HPLC）分析了豌豆（Pisum sativum）和鹰嘴豆（Cicer arietinum）三种种子及其在印度常用的不同制剂中的酚酸。根据它们与标准化合物和共色谱法的保留时间，总共可以鉴定出九种酚酸，即阿魏酸，没食子酸，绿原酸，O-香豆酸，肉桂酸，香草酸，咖啡酸，鞣酸和水杨酸。制备了两种豆科植物的种子的几种制剂，用于分析酚酸。在干燥的成熟豌豆种子中观察到最大量的没食子酸和单宁酸。在煮熟的豌豆种子中发现最大的咖啡酸，而在蒸馏水中的未成熟豌豆种子提取物中提取24小时的阿魏酸，而类似提取物中的香草酸则最大。取了鹰嘴豆的三个变种，即，Kabuli，Radhey和Avarodhi。在鹰嘴豆中，在蒸馏水中煮沸的种子中观察到最大没食子酸，而在用盐油炸的卡布力品种的种子中观察到最大的鞣酸。在浸泡于蒸馏水中24小时的Radhey（鹰嘴豆）种子中观察到最大的咖啡酸，而干燥的Radhey种子（在80％乙醇中粉碎）中的阿魏酸和水杨酸在未加盐的鹰嘴豆油炸Kabuli品种中发现最大的香草酸。在浸泡于蒸馏水中的Avarodhi（鹰嘴豆）种子中观察到O-香豆酸最大。简介豌豆（Pism sativum）和鹰嘴豆（Cicer arietinum）在豆类1的乐队中占有重要地位。大约有25种栽培豆类在一定程度上为人类和家畜提供了食物2。蛋白质是人类饮食的重要成分。动物蛋白对印度以及其他发展中国家的人来说是昂贵的。因此，豆类是补充蛋白质饮食的唯一选择。鹰嘴豆在世界豆科植物中排名第三，在印度80％的半干旱地区生长[4]。香豌豆（Pisum sativum）的面积和产量仅次于鹰嘴豆5。随着各种高效，纯化和鉴定技术的发展，已经从许多豆科植物中分离出许多生物活性产物。酚类是重要的天然化合物，对包括水果和豆类在内的许多植物的显着药理特性做出了重要贡献6。它们是几乎所有植物的重要成分，无论是游离形式还是结合形式，都是通过Shi草酸或苯丙烷途径7进行生物合成的。豆类一直是包括酚醛树脂在内的各种天然产物的丰富来源。这种酶，尤其是苯丙氨酸氨裂合酶（PAL）在动物和人类中均未发现。这就是为什么动物仅依靠植物来体内需要酚的原因。酚类具有针对人类和动物疾病的广泛治疗和药理特性，因此在传统和替代医学系统中被认为比合成药物更安全（表1）。

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