Identification and Quantitation of Furocoumarins in Popularly Consumed Foods in the US Using QuEChERS Extraction Coupled with UPLC-MS/MS Analysis
Identification and Quantitation of Furocoumarins in Popularly Consumed Foods in the US Using QuEChERS Extraction Coupled with UPLC-MS/MS Analysis
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DOI：
10.1021/acs.jafc.7b01279
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发表时间：
2017-06-21
影响因子：
6.1
通讯作者：
Chun, Ock K.
中科院分区：
文献类型：
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作者：
Melough, Melissa M.;Lee, Sang Gil;Chun, Ock K.
呋喃香豆素是在几种植物中发现的一类光敏化合物，可能是柑橘类产品消费与皮肤癌风险之间观察到的关联的原因。先前已报道了几种食物中呋喃香豆素的含量，但目前还没有关于食物中呋喃香豆素含量的全面数据库。因此，本研究的目的是确定呋喃香豆素在美国流行的消费食品中的分布。购买了已知或怀疑含有呋喃香豆素的29种食品中的每种食品的三个品种的样品，准备使用固相萃取法进行分析，并使用UPLC-MS/MS分析七种主要呋喃香豆素的存在。大多数食物含有一种以上的呋喃香豆素，有些食物含有所有七种呋喃香豆素。新鲜欧芹（23215 ng/g）、葡萄柚（21858 ng/g）、酸橙汁（14580 ng/g）、葡萄柚汁（95341 ng/g）和酸橙（9151 ng/g）中的总呋喃香豆素浓度最高。在所取样的食物中发现香柠檬素的比例最大（29种中的23种），其次是香柠檬烯（29种中的19种）和6 '7'-二羟基香柠檬素（29种中的16种）。这些测量将使饮食呋喃香豆素暴露更准确的估计，并将加强未来的流行病学工作调查呋喃香豆素摄入量和健康结果之间的关系。
Furocoumarins are a class of photoactive compounds found in several plant species and may be responsible for the observed association between consumption of citrus products and the risk of skin cancer. Furocournarin contents of several foods have been reported previously, but no comprehensive database of furocoumarin content of foods is currently available. Therefore, this study aimed to determine the distribution of furocoumarins in popularly consumed foods in the U.S. Samples of three varieties of each of 29 foods known or suspected to contain furocoumarins were purchased, prepared for analysis using a solid phase extraction method, and analyzed using UPLC-MS/MS for the presence of seven major furocoumarins. Most foods measured contained more than one furocoumarin, and some contained all seven of the furocoumarins examined. Total furocoumarin concentration was greatest in fresh parsley (23215 ng/g), grapefruits (21858 ng/g), lime juice (14580 ng/g), grapefruit juice (95341 ng/g), and limes (9151 ng/g). Bergamottin was found in the greatest proportion of foods sampled (23 of 29), followed by bergapten (19 of 29) and 6'7'-dihydroxybergamottin (16 of 29). These measurements will enable more accurate estimation of dietary furocoumarin exposure and will strengthen future epidemiological work investigating the relationships between furocoumarin intake and health outcomes.