Data for: Feruloyloacetone can be the main curcumin transformation product

Curcumin is a phenolic compound produced by some plants, among which Curcuma longa is the reachest in this principal curcuminoid. At elevated temperature curcumin degrades to trans-6-(4’-hydroxy-3’-methoxyphenyl)-2,4-dioxo-5-hexenal, vanillin, ferulic acid and feruloylmethane, however, the formation of feruloyloacetone ((5E)-6-(4-hydroxy-3-methoxyphenyl)hex-5-ene-2,4-dione) in the curcumin degradation process has not been reported yet. As results from experiments, even 28.8% or 20.6% of the degraded curcumin is transformed to feruloyloacetone during 2 hrs heating of alkaline or acidic curcumin solution, respectively. The structure of the identified feruloyloacetone was confirmed by MSn, HRMS and NMR data. The presented results are important for food processing as feruloyloacetone may be formed during food products preparation and its biological activity has not been fully recognized.姜黄素是部分植物产生的酚类化合物，其中姜黄（Curcuma longa）中该主要姜黄素类成分的含量最高。在高温条件下，姜黄素会降解为反式-6-(4'-羟基-3'-甲氧基苯基)-2,4-二氧代-5-己烯醛、香草醛、阿魏酸与阿魏酰甲烷；然而，目前尚无关于姜黄素降解过程中生成阿魏酰丙酮（(5E)-6-(4-羟基-3-甲氧基苯基)己-5-烯-2,4-二酮）的相关报道。实验结果表明，在碱性或酸性姜黄素溶液中加热2小时后，分别有28.8%与20.6%的降解姜黄素转化为阿魏酰丙酮。经串联质谱（MSn）、高分辨质谱（HRMS）与核磁共振波谱（NMR）数据验证，所鉴定得到的阿魏酰丙酮的结构得以确认。本研究所得结果对食品加工具有重要参考价值，因为阿魏酰丙酮可能在食品制备过程中生成，且其生物活性尚未得到充分认知。