Simultaneous determination of four sesame lignans and conversion in Monascus aged vinegar using HPLC method. (1st August 2018)

• Record Type: Journal Article
• Authors: Chen, Jicheng; Chen, Yazhen; Tian, Jingjing; Ge, Huifang; Liang, Xiaofeng; Xiao, Jianbo; Lin, Hetong
• Is Part Of: Food chemistry. Volume 256(2018)
• Page Start: 133
• Page End: 139
• Publication Date: 2018-08-01
• Subjects: Monascus aged vinegar -- Sesamin -- Sesamolin -- High performance liquid chromatography (HPLC) -- Conversion; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.02.081
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Quantitative method developed for sesame lignans and its transformation in vinegars. Severe acid and thermal conditions accelerate the conversion of sesame lignans. Produce more sesamol and asarinin by autoclaving or severe acid hydrolysis. Abstract: A simple, accurate and specific high-performance liquid chromatography (HPLC) method has been developed and validated for simultaneous determination of sesamol, sesamin, asarinin and sesamolin in Monascus aged vinegar. The effects of acid hydrolysis and four heating treatments on the components content in Monascus aged vinegar were discussed. The results showed that the isomerisation of sesamin to asarinin, and decomposition of sesamolin to sesamol significantly increased, regardless of heating or acid hydrolysis. Thermal processes and acid hydrolysis increased the content of sesamol and asarinin, respectively, but severe thermal processes resulted in the loss of total sesame lignans. Sesamol and asarinin reached the highest (2.720 ± 0.202 μg/mL and 2.064 ± 0.075 μg/mL) for autoclaving (125 °C, 15 min) and acid hydrolysis (25 °C, 15 min, nature pH), respectively. Therefore, autoclaving and acid hydrolysis were considered as the optimal way to obtain higher content of sesamol and asarinin.