三种沙棘(海滨沙棘、中国沙棘、蒙古沙棘)果实的黄酮醇苷成分

釆用RP-HPLC-DAD高效液相色谱仪分离出了海滨沙棘果实中的黄酮醇苷並用标准品进行了鉴定。糖苷组分用β-葡萄糖苷酶进行酶水解再用色谱仪和标准品鉴定苷元。所有这3种沙棘都含有同样的黄酮醇苷种类,其中蒙古沙棘果实的总含量最低。主要苷元是异鼠李素,其次是槲皮素及含量低的山萘酚。测定了3种沙棘中的黄酮醇苷例如黄酮醇3-O-芸香苷,3-O-葡萄糖苷,3-O-槐糖苷-7-鼠李糖苷以示它们的区别。

Low-FODMAP vs regular rye bread in irritable bowel syndrome:Randomized SmartPill~ study

AIM To compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome(IBS) symptoms and to study gastrointestinal conditions with Smart Pill?.METHODS Our aim was to evaluate if rye bread low in FODMAPs would cause reduced hydrogen excretion,lower intraluminal pressure,higher colonic p H,different transit times,and fewer IBS symptoms than regular rye bread.The study was a randomized,double-blind,controlled cross-over meal study.Female IBS patients(n = 7) ate study breads at three consecutive meals during one day.The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day.Intraluminal p H,transit time,and pressure were measured by Smart Pill,an indigestible motility capsule.RESULTS Hydrogen excretion(a marker of colonic fermentation) expressed as area under the curve(AUC)(0-630 min) was [median(range)] 6300(1785-10800) ppm?min for low-FODMAP rye bread and 10 635(4215-13080) ppm?min for regular bread(P = 0.028).Mean scores of gastrointestinal symptoms showed no statistically significant differences but suggested less flatulence after low-FODMAP bread consumption(P = 0.063).Intraluminal pressure correlated significantly with total symptom score after regular rye bread(ρ = 0.786,P = 0.036) and nearly significantly after lowFODMAP bread consumption(ρ = 0.75,P = 0.052).We found no differences in p H,pressure,or transit times between the breads.Gastric residence of Smart Pill was slower than expected.Smart Pill left the stomach in less than 5 h only during one measurement(out of 14 measurements in total) and therefore did not follow on par with the rye bread bolus.CONCLUSION Low-FODMAP rye bread reduced colonic fermentation vs regular rye bread.No difference was found in median values of intraluminal conditions of the gastrointestinal tract.

三个沙棘亚种果实中的生物活性成分分析

本研究比较了来自中国、芬兰、俄罗斯的3个沙棘亚种中一系列亲水性与亲脂性的生物活性成分的含量与组成。在3个亚种中, 中国沙棘果实中维生素 C的含量最高, 其值为 9g/L果汁, 其他两种为1~2g/L果汁。新鲜果实中黄酮的含量在 700mg/kg^2000mg/kg之间。各亚种中各种黄酮单体的比例也有变化。中国沙棘中木聚素含量 (290~600ug/100g) 要高于海滨沙棘 (130~370ug/100g)。3 种沙棘中,蒙古沙棘的油脂含量最高 (种子中是 12%, 新鲜果实中为 6%)。蒙古沙棘果实中棕榈油酸的含量最高。中国沙棘新鲜果实中生育酚和生育三烯酚总含量最高, 但是在种子中的情况就正好相反。在 3 个沙棘亚种中, 种子与新鲜果实的甾醇含量没有明显差别, 含量分别在 1200~1800mg/kg和 250~300mg/kg之间。即使是在果实成熟以后, 采收时间也会对某些活性物质有重要影响。在 1998 年 8 月末到 9 月底之间, 海滨沙棘果实中维生素C的含量呈下降趋势, 而在中国沙棘果实中类黄酮总量在9月底达到了顶峰。