쌀(백미, 현미) 시료로부터 고해상도 질량 분석 기반의 페놀산 유도체 동정 및 정량 평가

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 6호
ㆍ저자명 : 라혜민, 권령하, 김주형, 김소아, 조수묵, 김헌웅

목차

서 론
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

영어 초록

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.

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