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Profile and distribution of soluble and insoluble phenolics in Chinese rapeseed (Brassica napus)

文献类型： 外文期刊

作者： Liu, Qin 1 ; Wu, Li 1 ; Pu, Huiming 3 ; Li, Chunyang 3 ; Hu, Qiuhui 1 ;

作者机构： 1.Nanjing Univ Finance & Econ, Sch Food Sci & Engn, Nanjing 210046, Jiangsu, Peoples R China

2.Jiangsu Key Lab Grain & Oil Qual Control & Furthe, Nanjing 210046, Jiangsu, Peoples R China

3.Jiangsu Acad Agr Sci, Nanjing 21048, Jiangsu, Peoples R China

关键词： rapeseed hull;dehulled rapeseed flour;phenolics profile;phenolics distribution;HPLC/MS;MS/MS

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

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收录情况： SCI

摘要： The profile and distribution of soluble and insoluble phenolics in 10 rapeseed {Brassica napus) varieties were studied in this work. Photometric results show that the soluble total phenolic content (TPC) and the total tannin content (TTC) of rapeseed dehulled flours are much higher than those of rapeseed hulls. Soluble and insoluble phenolics were further analysed by HPLC/MS and MS/MS. For soluble phenolics, seven species were identified and quantified. Sinapine was found to be the major component in both defatted rapeseed hulls and dehulled flours, with its content ranging from 0.93 to 1.76 mg/g and 15.65 to 21.88 mg/g, respectively. For insoluble phenolics, eight phenolic acids were detected in rapeseed hulls, while only two of them were found in their dehulled flours. Sinapic acid and protocatechuic acid, which also were found in dehulled flours, were identified as two major insoluble phenolics in rapeseed hulls. Insoluble TPCs in defatted rapeseed hulls and dehulled flours were shown to be in the similar range.

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