Characterization of Bitter-Tasting Oxylipins in Poppy Seeds (<i>Papaver somniferum</i> L.)
作者:Johanna Lainer、Corinna Dawid、Andreas Dunkel、Peter Gläser、Stephanie Wittl、Thomas Hofmann
DOI:10.1021/acs.jafc.9b06655
日期:2020.9.23
time-of-flight mass spectrometry, tandem mass spectrometry, and one-/two-dimensional nuclear magnetic resonance experiments, revealed the chemical structures of five bitter-tasting fatty acids (1–5), three monoglycerides (6–8), six C18-lipidoxidation products (9–14), and four lipid oxidation degradation products (15 and 17–19) as well as two previously unreported monoglyceride oxidation degradation
罂粟籽(的活性引导分馏罂粟L.)提取物和脂肪酸氧化模型实验分析,然后通过液相色谱时间飞行质谱,串联质谱,和单/二维核磁共振实验透出五个苦味脂肪酸(化学结构15),三甘油单酯(6 - 8),6个C 18个-lipidoxidation产品(9 - 14),和四个脂质氧化降解产物(15和17 - 19)以及两个以前未报告的甘油单酸酯氧化降解产物,即9-(2',3'-二羟丙氧基)-9-氧羰酸(1-azeloyl- rac -glycerol ,16)和1-(2',3' -二羟丙基)-8-(5″-氧代-2″,5″-二氢fruan-2″-基)-辛酸酯(1-ODFO- rac-甘油,20)。感官研究显示苦味阈值浓度在0.08至0.29 mmol / L之间,特别是对于较高氧化度的C 18-脂肪酸三羟基十八烯酸(THOE,12),12,13-二羟基-9-氧代-10-辛烯酸(12 ,13-diOH-9-oxo,13)和9