Studies on structures and activities of initial Maillard reaction products by electrospray ionisation mass spectrometry combined with liquid chromatography in processing of red ginseng
文献类型：期刊论文
| 作者 | Du QQ ; Liu SY ; Xu RF ; Li M ; Song FR ; Liu ZQ |
| 刊名 | food chemistry
 |
| 出版日期 | 2012 |
| 卷号 | 135期号:2页码:832-838 |
| 关键词 | RADICAL SCAVENGING ACTIVITY ANTIOXIDANT ACTIVITY AMERICAN GINSENG ALPHA-GLUCOSIDASE MODEL RATS MICE |
| ISSN号 | 0308-8146 |
| 通讯作者 | liu sy |
| 中文摘要 | electrospray ionisation-mass spectrometry (esi-ms) was applied to analyse the water-soluble extract of red ginseng (rg). several new compounds were produced from the maillard reaction during the steaming and drying process for preparing rg. both the tandem electrospray ionisation (esi-msn) and fourier transform ion cyclotron resonant mass spectrometric (ft-icr-ms) data of these products proved that they were the initial maillard reaction products (mrps) of maltose with glutamic acid/aspartic acid, which were specific components in rg. in addition, their anti-diabetic and antioxidant activities were examined in vitro. the anti-diabetic activities were evaluated by studying the alpha-glucosidase inhibition using ultrafiltration lc-ms/ms techniques, while the antioxidant activities were investigated by uplc-esi-ms method. the results demonstrated that four initial mrps in rg were identified as alpha-glucosidase inhibitors, and showed marked scavenging effect on the hydroxyl radical (center dot oh). based on these studies, the processing method of rg was improved to generate more active compounds. (c) 2012 elsevier ltd. all rights reserved. |
| 收录类别 | SCI收录期刊论文 |
| 语种 | 英语 |
| WOS记录号 | WOS:000308574300074 |
| 公开日期 | 2013-03-18 |
| 源URL | [http://ir.ciac.jl.cn/handle/322003/47834]  |
| 专题 | 长春应用化学研究所_长春应用化学研究所知识产出_期刊论文 |
| 推荐引用方式 GB/T 7714 | Du QQ,Liu SY,Xu RF,et al. Studies on structures and activities of initial Maillard reaction products by electrospray ionisation mass spectrometry combined with liquid chromatography in processing of red ginseng[J]. food chemistry,2012,135(2):832-838. |
| APA | Du QQ,Liu SY,Xu RF,Li M,Song FR,&Liu ZQ.(2012).Studies on structures and activities of initial Maillard reaction products by electrospray ionisation mass spectrometry combined with liquid chromatography in processing of red ginseng.food chemistry,135(2),832-838. |
| MLA | Du QQ,et al."Studies on structures and activities of initial Maillard reaction products by electrospray ionisation mass spectrometry combined with liquid chromatography in processing of red ginseng".food chemistry 135.2(2012):832-838. |
入库方式： OAI收割
来源：长春应用化学研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。