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쌀(백미, 현미) 시료로부터 고해상도 질량 분석 기반의 페놀산 유도체 동정 및 정량 평가 KCI 등재
Identification and Quantification of Phenolic Acid Derivatives from Three Korean White and Brown Rice Samples Based on High-Resolution Mass Spectrometry
pp.506-514
Reported positive ion fragmentation of phenolic acid derivatives in rice (Oryza sativa L.) were summarized based on the literature. A total of eight phenolic acids (4 derivatives of ferulic acid, 3 derivatives of sinapic acid and p-coumaric acid) were isolated and identified from rice (raw and steamed) using UPLC-DAD-QToF/MS. Results revealed that 6-O-feruloylsurose was the major component with 3'-O-sinapoylsucorse being tentatively identified in Oryza sativa L. for the first time as a new hydroxycinnamoyl derivative in rice grains. In our study, raw brown rice had the highest phenolic acid contents with Samkwang showing higher phenolic acid content than Saeilmi and Sindongjin (12.41 vs. 7.89 and 3.10 mg/100 g dry weight, respectively). Of all varieties, brown rice had higher phenolic acid contents than white rice. These contents decreased considerably when rice was steamed whereas, p-coumaric acid and ferulic acid contents were increased. Additionally, contents of rice (raw and steamed) can be used as a fundamental report for new rice varieties.
재료 및 방법
1. 실험 재료 및 시약
2. 페놀산 추출
3. UPLC-DAD-QToF/MS 분석
4. 통계 처리
결과 및 고찰
1. 국내 재배된 현미 및 백미의 페놀산 유도체 분리 및동정
2. 국내 재배된 현미 및 백미의 페놀산 유도체 조성 및함량 비교
요약 및 결론
감사의 글
References
