中文摘要：本文旨在研究酚类化合物对食用豆中真菌淀粉酶和黄曲霉毒素的抑制作用，并检测了十种豆类中游离、共轭、有限的酚类化合物和酚酸组成情况。还利用基于LC–MS/MS的黄曲霉毒素B1、B2、G1和G2测定方法对实验结果进行验证。研究发现，酚类提取物能够抑制真菌淀粉酶，PCA分析结果表明，原酸和没食子酸相结合更有助于该作用的发挥。经检测，样品中没有黄曲霉毒素，这恰恰证实了这些酚类化合物的保护作用。
外文摘要：Phenolic compounds, their inhibitory activity against fungal amylase and the occurrence of aflatoxins were determined in edible beans. The free, conjugated and bounded phenolic compounds and their phenolic acid profiles were determined in ten bean varieties. A method for aflatoxin B1, B2, G1 and G2 determination and confirmation by LC–MS/MS was validated. The red and carioca beans presented the highest total phenolic content (1.8 and 1.2 mg.g−1, respectively); the fradinho and white beans the lowest (0.18 and 0.19 mg.g−1, respectively). In the free and conjugated forms, chlorogenic acid was present in 60% of the samples, while in the bounded phenolic, ferulic acid was in 90% of the samples. The phenolic extracts were able to inhibit fungal amylase, and the PCA analysis confirmed that the relation between the chlorogenic and gallic acids is important to this effect. The absence of aflatoxins in samples confirm the protector effects of these phenolic compounds.
外文关键词：Aflatoxins；alpha amylase；Antifungal effect；Chlorogenic acid；Ferulic acid；Legumes Univ Fed Rio Grande , Brazil
作者：Telles, Annie Campello; Kupski, Larine; Furlong, Eliana Badiale
作者单位：Univ Fed Rio Grande , Brazil
期刊名称：FOOD CHEMISTRY
期刊影响因子：4.052
出版年份：2017
出版刊次：1
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