Anthraquinones isolated from the browned Chinese chestnut kernels (Castanea mollissima blume)

2nd International Conference on Agricultural and Biological Sciences

农业科学;生物科学

Zhang, Y.L.^1,2 ; Qi, J.H.^1,2 ; Qin, L.^3 ; Wang, F.^1,2 ; Pang, M.X.^1,2

College of Food Science and Engineering, Beijing Key Lab. of Detection and Contr. of Spoilage Organisms and Pesticide Residue in Agric. Prod., Beijing Laboratory of Food Quality and Safety, Beijing University of Agriculture, Beijing

102206, China^1

Pig Processing Team, Modern Agricultural Industry Technology System Beijing Innovation Team, Beijing

100102, China^2

College of Plant Science, Beijing University of Agriculture, Beijing

102206, China^3

关键词: Castanea mollissima;    Chinese chestnuts;    Enzymatic browning;    Naturally occurring;    Non-enzymatic;    Non-enzymatic browning;    Non-enzymatic browning reactions;    Nuclear Magnetic Resonance (NMR);   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/41/1/012014/pdf
DOI  :  10.1088/1755-1315/41/1/012014

来源: IOP

【 摘 要 】

Anthraquinones (AQS) represent a group of secondary metallic products in plants. AQS are often naturally occurring in plants and microorganisms. In a previous study, we found that AQS were produced by enzymatic browning reaction in Chinese chestnut kernels. To find out whether non-enzymatic browning reaction in the kernels could produce AQS too, AQS were extracted from three groups of chestnut kernels: fresh kernels, non-enzymatic browned kernels, and browned kernels, and the contents of AQS were determined. High performance liquid chromatography (HPLC) and nuclear magnetic resonance (NMR) methods were used to identify two compounds of AQS, rehein(1) and emodin(2). AQS were barely exists in the fresh kernels, while both browned kernel groups sample contained a high amount of AQS. Thus, we comfirmed that AQS could be produced during both enzymatic and non-enzymatic browning process. Rhein and emodin were the main components of AQS in the browned kernels.