维生素E
色谱法
萃取(化学)
化学
生育酚
生育三烯醇
色谱分离
抗氧化剂
抗氧化能力
食品科学
高效液相色谱法
生物化学
作者
Ramesh Kumar Saini,Young‐Soo Keum
标识
DOI:10.1016/j.foodres.2016.01.025
摘要
Vitamin E consists of four tocopherols (α-, β-, γ-, and δ-tocopherol) and four tocotrienols (α-, β-, γ-, and δ-tocotrienols), collectively referred to as tocochromanols or tocols. Tocols are well-known for potent antioxidant, anticancer, anti-inflammatory, immuno-stimulatory and nephroprotective properties. For human nutrition, diet is the major source of tocols (vitamin E) in the body. Thus, there is a need to analyze the different forms of tocols in the diet for the recommendations and to monitor the intake in the body accurately. Several methods have been developed for effective extraction, selective chromatographic separation and sensitive detection of tocols in food. Major advancements also have been made in the field of mass spectrometry for high throughput analysis of primary and secondary metabolites in fruits, vegetables, and grains. This review discusses the theoretical aspects and modern developments in methods of extraction, chromatographic separation, and detection of tocols in plants and their products. Additionally, future research challenges in this perspective are also identified.
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