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首页> 外文期刊>Journal of Agricultural and Food Chemistry >ANTIOXIDATIVE REACTIONS OF CAFFEINE - FORMATION OF 8-OXOCAFFEINE (1,3,7-TRIMETHYLURIC ACID) IN COFFEE SUBJECTED TO OXIDATIVE STRESS
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ANTIOXIDATIVE REACTIONS OF CAFFEINE - FORMATION OF 8-OXOCAFFEINE (1,3,7-TRIMETHYLURIC ACID) IN COFFEE SUBJECTED TO OXIDATIVE STRESS

机译:咖啡因对咖啡因的抗氧化作用-8-氧卡西菲(1,3,7-三甲基丙烯酸)的形成

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摘要

Coffee was subjected to oxidation by addition of iron/hydrogen peroxide, resulting in the formation of 8-oxocaffeine (1,3,7-trimethyluric acid), which was quantified directly in coffee by analytical HPLC with electrochemical detection (ECD) and by liquid chromatography-tandem mass spectrometry techniques. 8-Oxocaffeine was found to be present in the range of 4-35 ppm in roasted and ground and in instant coffees, but not in fresh green coffee beans. This C-8 hydroxylated purine alkaloid reflects the antioxidative activity of caffeine in the beverage, and its formation is dependent on oxygen tension, hydrogen peroxide, and transition metal availability.
机译:通过添加铁/过氧化氢使咖啡氧化,从而形成8-氧茶碱(1,3,7-三甲基尿酸),可通过带有电化学检测器(ECD)的分析HPLC和液体直接在咖啡中对其进行定量色谱-串联质谱技术。发现在烘焙和磨碎的咖啡和速溶咖啡中,8-氧咖啡因的含量为4-35 ppm,在新鲜的生咖啡豆中则不存在。这种C-8羟基化嘌呤生物碱反映了咖啡因在饮料中的抗氧化活性,其形成取决于氧张力,过氧化氢和过渡金属的利用率。

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