Glycine betaine and glycine betaine analogues in common foods
Glycine betaine and glycine betaine analogues in common foods
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DOI：
10.1016/s0308-8146(03)00063-3
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发表时间：
2003-11-01
期刊：
影响因子：
8.8
通讯作者：
Chambers, ST
中科院分区：
文献类型：
--
作者：
de Zwart, FJ;Slow, S;Chambers, ST
在这项研究中，我们调查了西方饮食中常见的多种食物的甜菜碱含量。甘氨酸甜菜碱、脯氨酸甜菜碱（水苏碱）、葫芦巴碱和二甲基磺基丙酸盐（DMSP）是唯一含量大于或等于 150 微克/克的甜菜碱。甘氨酸甜菜碱主要存在于贝类、面粉和一些蔬菜中，如甜菜根、菠菜和银甜菜。脯氨酸甜菜碱存在于柑橘类水果和苜蓿芽中，而葫芦巴碱存在于咖啡、鹰嘴豆、扁豆和燕麦片中。 Significant DMSP was only found in some shellfish.不同来源的各种食物的甜菜碱含量存在差异，而各种食物的烹饪方式也会影响甜菜碱的含量，其中煮沸导致的甜菜碱损失最高。 (C) 2003 Elsevier Ltd. 保留所有权利。
In this study we have surveyed the betaine content of a wide range of foods commonly found in the western diet. Glycine betaine, proline betaine (stachydrine), trigonelline and dimethylsulfoniopropionate (DMSP) were the only betaines to be found at greater than or equal to 150 mug/ g. Glycine betaine was primarily found in shellfish, flour, and some vegetables, such as beetroot, spinach and silverbeet. Proline betaine was found in citrus fruit and alfalfa sprouts, while trigonelline was found in coffee, chick peas, lentils and rolled oats. Significant DMSP was only found in some shellfish. Different sources of individual foods showed variation in betaine content, and the way in which individual foods were cooked affected betaine content, with boiling causing the highest loss of betaine. (C) 2003 Elsevier Ltd. All rights reserved.