한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제36권6호
  • /
  • Pages.506-514
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  • 2023
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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쌀(백미, 현미) 시료로부터 고해상도 질량 분석 기반의 페놀산 유도체 동정 및 정량 평가

Identification and Quantification of Phenolic Acid Derivatives from Three Korean White and Brown Rice Samples Based on High-Resolution Mass Spectrometry

  • 라혜민 (국립농업과학원 농식품자원부) ;
  • 권령하 (국립농업과학원 농식품자원부) ;
  • 김주형 (국립농업과학원 농식품자원부) ;
  • 김소아 (국립농업과학원 농식품자원부) ;
  • 조수묵 (국립농업과학원 농식품자원부) ;
  • 김헌웅 (국립농업과학원 농식품자원부)
  • 투고 : 2023.11.09
  • 심사 : 2023.12.04
  • 발행 : 2023.12.31
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초록

Reported positive ion fragmentation of phenolic acid derivatives in rice (Oryza sativa L.) were summarized based on the literature. A total of eight phenolic acids (4 derivatives of ferulic acid, 3 derivatives of sinapic acid and p-coumaric acid) were isolated and identified from rice (raw and steamed) using UPLC-DAD-QToF/MS. Results revealed that 6-O-feruloylsurose was the major component with 3'-O-sinapoylsucorse being tentatively identified in Oryza sativa L. for the first time as a new hydroxycinnamoyl derivative in rice grains. In our study, raw brown rice had the highest phenolic acid contents with Samkwang showing higher phenolic acid content than Saeilmi and Sindongjin (12.41 vs. 7.89 and 3.10 mg/100 g dry weight, respectively). Of all varieties, brown rice had higher phenolic acid contents than white rice. These contents decreased considerably when rice was steamed whereas, p-coumaric acid and ferulic acid contents were increased. Additionally, contents of rice (raw and steamed) can be used as a fundamental report for new rice varieties.

키워드

과제정보

본 연구는 농촌진흥청 국립농업과학원의 농업과학기반기술 연구사업(과제번호: PJ016718012023) 전문연구원 및 학·연협동과정 지원사업에 의해 수행한 결과의 일부이며, 지원에 감사드립니다.

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