Determination and stability of divicine and isouramil produced by enzymatic hydrolysis of vicine and convicine of faba bean
作者:Marjo Pulkkinen、Xiao Zhou、Anna-Maija Lampi、Vieno Piironen
DOI:10.1016/j.foodchem.2016.05.077
日期:2016.12
The aglycones of vicine and convicine, divicine and isouramil, are the causative agents of favism and, therefore, should be analysed along with vicine and convicine in research seeking to eliminate them. This study investigated the stability of the aglycones produced by hydrolysis with β-glucosidase. Reversed-phase, high-performance liquid chromatography (HPLC) with UV detection was shown to be able
葡萄球菌和弓形虫的糖苷配基,敌草碱和异豆香精是导致favism的病原体,因此,在研究中应将其与葡萄球菌和弓形虫素一起进行分析,以消除它们。这项研究调查了由β-葡萄糖苷酶水解产生的糖苷配基的稳定性。反相高效液相色谱(UV)检测显示能够在分离的级分和蚕豆制成的提取物中以及蚕豆悬浮液中观察糖苷配基的形成和进一步的反应。在37°C的pH值为5时,Divicine和isouramil不稳定并在60分钟内几乎完全降解,在120分钟内完全降解。加入抗坏血酸钠可延缓divicine的降解。Divicine在20°C时比在37°C时更稳定。