Proanthocyanidins in Common Food Products of Plant Origin
Proanthocyanidins in Common Food Products of Plant Origin
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DOI：
10.1021/jf901434d
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发表时间：
2009-09-09
影响因子：
6.1
通讯作者：
Mattila, Pirjo H.
中科院分区：
文献类型：
--
作者：
Hellstrom, Jarkko K.;Torronen, A. Riitta;Mattila, Pirjo H.
可提取和不可提取的原花青素的含量测定在大量的商业食品中的植物来源的芬兰。用丙酮-甲醇水溶液提取原花青素，并根据其聚合度通过正相高效液相色谱（HPLC）进行定量。酸催化解聚后，通过反相HPLC从提取残留物中分析不可提取的原花青素，作为游离黄烷-3-醇（末端单元）和苄硫醚（延伸单元）。在99种选定的食物中，有49种检测到原花青素。最高的含量，每鲜重确定在chokeberrys，玫瑰果，可可产品。浆果和水果通常是原花青素的最佳来源，而大多数蔬菜，根和谷物完全缺乏它们。许多样品中含有大量的不溶性原花青素，如果研究总原花青素，也需要对其进行定量。浆果中原花青素含量存在较大差异，有待进一步研究。
The contents of extractable and unextractable proanthocyanidins were determined in a large number of commercial food products of plant origin available in Finland. Proanthocyanidins were extracted with aqueous acetone-methanol and quantified by normal phase high-performance liquid chromatography (HPLC) according to their degree of polymerization. Unextractable proanthocyanidins were analyzed from the extraction residue by reversed phase HPLC after acid-catalyzed depolymerization as free flavan-3-ols (terminal units) and benzylthioethers (extension units). Proanthocyanidins were detected in 49 of 99 selected food items. The highest contents per fresh weight were determined in chokeberries, rose hips, and cocoa products. Berries and fruits were generally the best sources of proanthocyanidins, whereas most of the vegetables, roots, and cereals lacked them completely. Many of the samples contained a significant proportion of insoluble proanthocyanidins, which need to be quantified as well if total proanthocyanidins are studied. Considerable variation was observed in proanthocyanidin contents in berries, which requires further research.