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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F11%3A00179423%21RIV12-MSM-43210___
rdf:type
n3:Vysledek skos:Concept
dcterms:description
Extraction of anthocyanins from pigmented wheat grains and their analysis using HPLC/MS is described. Grain from six wheat lines differing in pigmentation was used in this study. Wheat grains were harvested every five days beginning 15th day post anthesis, ending once the grains reached physiologic maturity (40th day post anthesis), for a total six sampling dates. Anthocyanins were extracted with 10 ml acidified methanol (methanol and 1, 0 N HCl, 85:15 v/v) and shaking on Ika Ultra- Turrax Tube Drive, for 2x29 min. The filtered extract were evaporated at 50 °C to dryness and redissolved in acidifield methanol. Individual anthocyanins were separated and quantified by high-performance liquid chromatography (HPLC). Anthocyanin concentration increased rapidly during grain development and then decreased before maturity. Cyanidin-3- glucoside was the predominant anthocyanin in purple wheat. Delphinidin-3-glucoside is the principal one in blue wheat. Anthocyanins are considered to be physiologically active substances, whose importance in promoting health and reducing the risk of chronic disease has been documented. This means that the presence of wheat anthocyanins in pigmented wheat, can be a source of bioactive compounds for use in the food industry Extraction of anthocyanins from pigmented wheat grains and their analysis using HPLC/MS is described. Grain from six wheat lines differing in pigmentation was used in this study. Wheat grains were harvested every five days beginning 15th day post anthesis, ending once the grains reached physiologic maturity (40th day post anthesis), for a total six sampling dates. Anthocyanins were extracted with 10 ml acidified methanol (methanol and 1, 0 N HCl, 85:15 v/v) and shaking on Ika Ultra- Turrax Tube Drive, for 2x29 min. The filtered extract were evaporated at 50 °C to dryness and redissolved in acidifield methanol. Individual anthocyanins were separated and quantified by high-performance liquid chromatography (HPLC). Anthocyanin concentration increased rapidly during grain development and then decreased before maturity. Cyanidin-3- glucoside was the predominant anthocyanin in purple wheat. Delphinidin-3-glucoside is the principal one in blue wheat. Anthocyanins are considered to be physiologically active substances, whose importance in promoting health and reducing the risk of chronic disease has been documented. This means that the presence of wheat anthocyanins in pigmented wheat, can be a source of bioactive compounds for use in the food industry Extrakce antokyanů z pigmentových pšeničná zrna a jejich analýzu pomocí HPLC / MS je popsána. Zrno od šesti pšenice linky se liší v pigmentaci byla použita v této studii. Pšeničná zrna byly sklizeny za pět dní počínaje 15. dnem po kvetení, končí po dosažení fyziologické zralosti zrna (40. den po kvetení), pro celkem šest odběry. Antokyany byly extrahovány s 10 ml metanolu okyseleného (methanol, 1, 0 N HCl, 85:15 V / V) a třásl na Ika Ultra- Turrax Tube Drive, na 2x29 min. Filtrovaný výtažek se odpaří při 50 ° C do sucha a rozpustí ve acidifield methanol. Individuální antokyanů byli odděleni a kvantifikovat vysoce účinné kapalinové chromatografie (HPLC). Anthokyaninového zvýšila koncentrace rychle během vývoje zrna a poté snížil před splatností. Cyanidin-3- glukosid byl hlavním anthokyaninového ve fialové pšenice. Delfinidin-3-glukosid je hlavním jeden z modré pšenice. Anthokyany se považují za fyziologicky aktivních látek, jejichž význam v podpoře zdraví a omezení riziko chronických onemocnění byl dokumentován. To znamená, že přítomnost pšenice antokyanů v pigmentovaných pšenice, mohou být zdroj bioaktivních látek pro použití v potravinářském průmyslu
dcterms:title
Stanovni antokyanu ve vzorcich barevne psenice v prubehu zrani zrna Stanovni antokyanu ve vzorcich barevne psenice v prubehu zrani zrna It provides Colors are anthocyanins in samples of wheat grain during maturation
skos:prefLabel
Stanovni antokyanu ve vzorcich barevne psenice v prubehu zrani zrna Stanovni antokyanu ve vzorcich barevne psenice v prubehu zrani zrna It provides Colors are anthocyanins in samples of wheat grain during maturation
skos:notation
RIV/62156489:43210/11:00179423!RIV12-MSM-43210___
n3:predkladatel
n4:orjk%3A43210
n5:aktivita
n10:S
n5:aktivity
S
n5:dodaniDat
n15:2012
n5:domaciTvurceVysledku
n6:3383504 n6:4995775 n6:9000240 n6:8683913 n6:8740658
n5:druhVysledku
n18:D
n5:duvernostUdaju
n21:S
n5:entitaPredkladatele
n19:predkladatel
n5:idSjednocenehoVysledku
232100
n5:idVysledku
RIV/62156489:43210/11:00179423
n5:jazykVysledku
n20:cze
n5:klicovaSlova
grain; anthocyanins; wheat
n5:klicoveSlovo
n9:wheat n9:anthocyanins n9:grain
n5:kontrolniKodProRIV
[7FCD7EB588AD]
n5:mistoKonaniAkce
Piestany, Slovensko
n5:mistoVydani
Piestany, Slovensko
n5:nazevZdroje
18. Nove poznatky z genetiky a slachtenia polnohospodarskych rastlin
n5:obor
n14:CB
n5:pocetDomacichTvurcuVysledku
5
n5:pocetTvurcuVysledku
5
n5:rokUplatneniVysledku
n15:2011
n5:tvurceVysledku
Zítka, Ondřej Húska, Dalibor Kizek, René Klejdus, Bořivoj Chabinová, Jana
n5:typAkce
n8:CST
n5:zahajeniAkce
2011-01-01+01:00
s:numberOfPages
8
n17:hasPublisher
Centrum vyskumu rastlinnej vyroby Piestany
n16:isbn
978-80-89417-29-2
n13:organizacniJednotka
43210