Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems

• Published in: International journal of food science & technology Vol. 57; no. 1; pp. 330 - 341
• Main Authors: Wang, Shou‐Tao, Zhuo, Wen‐Ling, Dan, Ya‐Qian, Qin, Zhao, Zhang, Chen‐Xia, Xi, Jun, Liu, Hua‐Min, Ma, Yu‐Xiang, Wang, Xue‐De
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.01.2022
• Subjects: Additives; Amines; Chinese quince; Degree of polymerization; different polymerisation degree; Ethanol; Fruits; Heterocyclic amines; heterocyclic aromatic amines; High-performance liquid chromatography; inhibition; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Polymerization; Proanthocyanidins

Summary Proanthocyanidins with different polymerisation degrees were extracted from Chinese quince fruits by subcritical ethanol/water into four fractions (F1‐F4), which were then analysed using UPLC‐MS/MS, GPC and thiolysis combined with RP‐HPLC MS and MALDI‐TOF MS (matrix‐assisted laser desorption...