当地市场上销售的斐济卡瓦的卡瓦内酯含量和概况

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY
Tibor Pasinszki, Deepti Darshani Devi
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引用次数: 0

摘要

卡瓦是太平洋地区的传统醉人饮料,具有轻微的镇静和肌肉放松作用,这归因于一组被称为卡瓦内酯的化合物。本文旨在通过乙醇提取和高效液相色谱法对卡瓦根束和卡瓦粉末包装中的六种主要卡瓦内酯进行定量分析,从而评估斐济当地市场上销售的卡瓦的质量。研究发现,卡瓦根束主要含有高纯度卡瓦根,卡瓦内酯的总含量为 8-13%;卡瓦因是卡瓦内酯中含量最高的,卡瓦因、甲基sticin 和 yangonin 共占卡瓦内酯总含量的 69-71%。还观察到通过将高贵卡瓦根与二氢卡瓦因和二氢甲基sticin含量相对较高的非高贵卡瓦根混合而掺假的情况。研究发现,粉末状卡瓦产品的卡瓦内酯含量较低(3-5%),其卡瓦内酯特征不如根束产品,这可能是由于混合了根、根茎和/或基茎。这项工作的发现,即市场产品中卡瓦内酯含量和特征的差异,表明有必要对卡瓦商品进行严格的质量控制和质量指标。此外,还提出了将定量措施纳入之前提出的化学标准化代码的建议。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The Kavalactone Content and Profile of Fiji Kava Sold on the Local Market
Kava is the traditional intoxicating beverage of the Pacific with mild sedative and muscle relaxant effects, which are attributed to a group of compounds known as kavalactones. This paper aims to evaluate the quality of kava sold in the local markets of Fiji through the quantification of the six major kavalactones in kava root bundles and powdered kava packages using ethanolic extracts and HPLC. It was found in this work that kava root bundles contain mainly noble kava roots with a total kavalactone content of 8–13%; kavain had the highest concentration among kavalactones and kavain, methysticin, and yangonin together represented 69–71% of the total kavalactone content. Adulteration via mixing noble kava roots with those of non-noble kava with a relatively high dihydrokavain and dihydromethysticin content has also been observed. Powdered kava products were found to contain lower amounts of kavalactones (3–5%) with a less favorable kavalactone profile than those of root bundles, possibly due to mixing roots, rhizomes, and/or basal stems. The findings of this work, namely the variation in kavalactone content and profile in marketed products, indicate the need for rigorous quality control and quality indicators on kava commodities. Suggestions to include quantitative measures in the previously proposed chemical standardization code are also presented.
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来源期刊
Beverages
Beverages FOOD SCIENCE & TECHNOLOGY-
CiteScore
6.10
自引率
8.60%
发文量
68
审稿时长
11 weeks
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