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首页> 外文期刊>Journal of Agricultural and Food Chemistry >OCCURRENCE OF TETRAHYDRO-BETA-CARBOLINE-3-CARBOXYLIC ACIDS IN COMMERCIAL FOODSTUFFS
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OCCURRENCE OF TETRAHYDRO-BETA-CARBOLINE-3-CARBOXYLIC ACIDS IN COMMERCIAL FOODSTUFFS

机译：食品中四氢呋喃-碳水化合物-羧酸-3-羧酸的出现

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摘要

The occurrence of tetrahydro-beta-carboline-3-carboxylic acids (TH beta C-3-COOHs) in foodstuffs was investigated. Spectral and chromatographic data showed the occurrence of 1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (THCA) and 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (MTCA) in foodstuffs. The content of TH beta C-3-COOHs given as a sum of both THCA and MTCA was as follows: soy sauce, 94-517 mg/L; seasoning, 0.75-32.8 mu g/g; table wine, 1.7-6.6 mg/L; beer, 0.3-17.9 mg/L; cider, 0.06-0.2 mg/L; liquor, 0-7.6 mg/L; nine vinegar, 3.9-9.7 mg/L; cider vinegar, 0.19-1 mg/L; yogurt, 0.05-0.15 mu g/g; cheese, 0-3.4 mu g/g; soft drinks, 0-0.45 mg/L; fruit juices, 0.1-5.1 mg/L; smoked fish, 0.08-0.4 mu g/g; and bread, 0.16-3 mu g/g. Usually MTCA was the major substance within TH beta C-3-COOHs, but bread and smoked fish contained more THCA. Experiments in which foodstuffs were spiked with formaldehyde and acetaldehyde proved the chemical formation of THCA and MTCA, respectively. It is concluded that the exogenous intake of these substances during the human ingestion of foods may be partially responsible of the reported endogenous presence of TH beta C-3-COOHs in the human biological tissues and fluids.
机译：研究了食品中四氢-β-咔啉-3-羧酸（THβC-3-COOHs）的存在。光谱和色谱数据显示1,2,3,4-四氢-β-咔啉-3-羧酸（THCA）和1-甲基-1,2,3,4-四氢-β-咔啉-3-羧酸的发生食品中的羧酸（MTCA）。以THCA和MTCA的总和形式给出的THβC-3-COOH含量如下：酱油，94-517 mg / L;调味料0.75-32.8微克/克;餐酒，1.7-6.6 mg / L;啤酒0.3-17.9 mg / L;苹果酒，0.06-0.2 mg / L;酒，0-7.6 mg / L;九醋，3.9-9.7 mg / L;苹果醋，0.19-1 mg / L;酸奶，0.05-0.15克/克;奶酪，0-3.4克/克;软饮料，0-0.45 mg / L;果汁，0.1-5.1 mg / L;熏鱼，0.08-0.4克/克;和面包，0.16-3克/克。通常，MTCA是THβC-3-COOH中的主要物质，但是面包和熏制鱼中含有更多的THCA。用甲醛和乙醛加标食品的实验分别证明了THCA和MTCA的化学形成。结论是，在人类摄入食物期间这些物质的外源摄入可能部分归因于人类生物组织和体液中THβC-3-COOH的内源性存在。

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