کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8548401 | 1561735 | 2018 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Isolation and identification of new chemical constituents from Chinese chive (Allium tuberosum) and toxicological evaluation of raw and cooked Chinese chive
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کلمات کلیدی
AsparagalesNRKECDHRESIMSnuclear magnetic resonance - رزونانس مغناطیسی هستهایGC-MS - کروماتوگرافی گازی-طیف سنج جرمیUltraviolet - اشعه فرابنفشNMR - تشدید مغناطیسی هستهای Chemical shift - تغییر شیمیاییCoupling constant - ثابت مونتاژElectronic circular dichroism - دی کرومیک دایره ای الکترونیکیcircular dichroism - رنگ تابی دورانیCell toxicity - سمیت سلولیgas chromatography–mass spectroscopy - طیف سنجی جرم کروماتوگرافی گازVolatile - فرارFlavonoids - فلاونوئیدهاPyrazines - پریزین هاhigh performance liquid chromatography - کروماتوگرافی مایع با کارایی بالاpreparative high performance liquid chromatography - کروماتوگرافی مایع تولیدی با کارایی بالاHPLC - کروماتوگرافی مایعی کارا
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Chinese chive (jiu cai) is a popular vegetable in China and has a unique flavour and aroma. The molecular basis of the characteristic fragrance and nutritional properties of Chinese chive has not been previously identified. Sequential extractions in a series of solvents and high-performance liquid chromatography were used to isolate 40 compounds from Chinese chive. The compounds were identified based on high-resolution electrospray ionization mass spectra, 1D and 2D nuclear magnetic resonance techniques, and circular dichroism spectra. Eight novel compounds were identified-four new pyrazines, which have distinctive flavour; one new lignan; and three new flavonoids-together with 32 known compounds. Several of these compounds have potential applications as health-promoting dietary supplements, food additives, or seasonings. Additionally, the volatile organic compounds in fresh and steamed Chinese chive were compared, and the toxicological activity of extracts from fresh and steamed Chinese chive was tested in normal rat liver (IAR20) and kidney (NRK) cells. The results showed that Chinese chive is toxic to liver and kidney cells when fresh, but is safe after heating. This could explain why it is traditional to eat cooked Chinese chive. A possible metabolic rule regarding pyrazines is postulated based on this data, and a human metabolic pathway is suggested for two of the novel compounds which have the highest amount of Chinese chive extracts.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Chemical Toxicology - Volume 112, February 2018, Pages 400-411
Journal: Food and Chemical Toxicology - Volume 112, February 2018, Pages 400-411
نویسندگان
Quan Gao, Xia-Bing Li, Jia Sun, Er-Dong Xia, Feng Tang, Hai-Qun Cao, Hang Xun,