Simultaneous determination of all polyphenols in vegetables, fruits, and teas
Simultaneous determination of all polyphenols in vegetables, fruits, and teas
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DOI：
10.1021/jf020926l
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发表时间：
2003-01-29
影响因子：
6.1
通讯作者：
Kanazawa, K
中科院分区：
文献类型：
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作者：
Sakakibara, H;Honda, Y;Kanazawa, K
多酚对健康有益，普遍存在于植物性食物中，种类繁多。我们开发了一种同时测定食品中所有多酚的方法，使用高效液相色谱和光电二极管阵列构建了一个包含保留时间、苷元光谱和100种标准化学品各自校准曲线的文库。食品在液氮中均质，冻干，90%甲醇提取，HPLC不水解。回收率为68 ~ 92%，重现性变化范围为1 ~ 9%。高效液相色谱法在95 min内洗脱出的多酚类物质依次为：简单多酚类、儿茶素类、花青素类、黄酮苷类、黄酮醇类、异黄酮类和黄酮类及其苷元、蒽醌类、查尔酮类、茶黄素类。然后研究人员对63种蔬菜、水果和茶中的所有多酚进行了含量和种类的检测。本方法通过避免水解过程中多酚的分解，能够同时测定糖苷和糖苷，以及简单多酚水平的信息，提供了准确性。
Polyphenols, which have beneficial effects on health and occur ubiquitously in plant foods, are extremely diverse. We developed a method for simulataneously determining all the polyphenols in foodstuffs, using HPLC and a photodiode array to construct a library comprising retention times, spectra of aglycons, and respective calibration curves for 100 standard chemicals. The food was homogenized in liquid nitrogen, lyophilized, extracted with 90% methanol, and subjected to HPLC without hydrolysis. The recovery was 68-92%, and the variation in reproducibility ranged between 1 and 9%. The HPLC eluted polyphenols with good resolution within 95 min in the following order: simple polyphenols, catechins, anthocyanins, glycosides of flavones, flavonols, isoflavones and flavnones, their aglycons, anthraquinones, chalcones, and theaflavins. All the polyphenols in 63 vegetables, fruits, and teas were then examined in terms of content and class. The present method offers accuracy by avoiding the decomposition of polyphenols during hydrolysis, the ability to determine aglycons separately from glycosides, and information on simple polyphenol levels simultaneously.