Amounts and variation in grapefruit juice of the main components causing grapefruit-drug interaction
Amounts and variation in grapefruit juice of the main components causing grapefruit-drug interaction
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DOI：
10.1016/s0378-4347(00)00104-3
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发表时间：
2000-05-12
期刊：
影响因子：
--
通讯作者：
Yamazoe, Y
中科院分区：
文献类型：
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作者：
Fukuda, K;Guo, LQ;Yamazoe, Y
建立了测定市售葡萄柚汁和葡萄柚本身中三种呋喃香豆素类化合物(GF-I-1和GF-I-4)的方法。这些从西柚汁中分离的成分具有5-香叶氧基呋喃香豆素二聚体结构，显示出与一种形式的细胞色素P450(CYP3A4)极高的亲和力。商品品牌间和批次间含量差异较大。经测定，白葡萄汁中GF-I-1、GF-I-2和GF-I-4的含量分别为321.4±95.2 ng/mlGF-I-1、5641.2±1538.1 ng/mlGF-I-2和296.3±84.9 ng/mlGF-I4。在橙子、苹果、葡萄和橘子的饮料中没有检测到这些化学物质，但在柠檬汁中发现了微量的GF-I-2和GF-I-4。红色葡萄柚的果汁中这些呋喃香豆素的平均水平低于白色葡萄柚。这些成分在水果肉中的含量最高。(C)2000 Elsevier Science B.V.保留所有权利。
A method for the determination of three furocoumarins containing two new chemicals (GF-I-1 and GF-I-4) in commercially available grapefruit juice and grapefruit itself was developed using high-performance liquid chromatography (HPLC). These components isolated from grapefruit juice have 5-geranyloxyfurocoumarin dimer structures showing extremely high affinities for a form of cytochrome P450 (CYP3A4). Considerable differences were observed on the contents among commercial brands and also batches. The contents were determined to be 321.4+/-95.2 ng/ml GF-I-1, 5641.2+/-1538.1 ng/ml GF-I-2 and 296.3+/-84.9 ng/ml GF-I-4 in twenty-eight white grapefruit juices. These chemicals were not detected in beverages from orange, apple, grape and tangerine, except that trace amount of GF-I-2 and GF-I-4 were found in lemon juice. The average levels of these furocoumarins were lower in the juice from red grapefruit than a white one. The highest level of these components were found in the fruit meat. (C) 2000 Elsevier Science B.V. All rights reserved.