Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce, and celery
Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce, and celery
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DOI：
10.1021/jf960339y
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发表时间：
1997-03-01
影响因子：
6.1
通讯作者：
Black, C
中科院分区：
文献类型：
--
作者：
Crozier, A;Lean, MEJ;Black, C
结合类黄酮含量的定量估计是通过使用高效液相色谱法分析商业水果和蔬菜的酸解提取物中存在的游离类黄酮类化合物的水平。樱桃西红柿含有17-203毫克的栎素g(-1)鲜重，相比之下，正常大小的苏格兰、西班牙和荷兰牛肉西红柿含有2.2-11微克(-1)的栎素。洋葱中的槲皮素含量在185至634微克(鲜重)之间。‘圆形’生菜的鲜重为11mgg(-1)，而‘Lollo Rosso’生菜的外叶为911mgg(-1)，内叶为450mgg(-1)。芹菜的结合类黄酮含量变化很大，从检测不到的木犀草素到40 mU g的木犀草素和191 mU g的芹菜素g(-1)鲜重不等。烹饪降低了西红柿和洋葱中的槲皮素含量，在微波和煮沸后检测到的减少幅度比油炸后更大。
Quantitative estimates of conjugated flavonoid content were obtained by using HPLC to analyze the level of free flavonoids present in acid-hydrolyzed extracts from commercial fruits and vegetables. Cherry tomatoes contained 17-203 mu g of quercetin g(-1) fresh weight compared to 2.2-11 mu g g(-1) detected in normal-sized Scottish, Spanish, and Dutch beef tomatoes. The quercetin levels in onions ranged from 185 to 634 mu g of quercetin g(-1) fresh weight. ''Round'' lettuce contained 11 mu g of quercetin g(-1) fresh weight compared to 911 mu g g(-1) in the outer leaves and 450 mg g(-1) in the inner leaves of 'Lollo Rosso'' lettuce. The conjugated flavonoid content of celery was very variable, ranging from undetectable to 40 mu g of luteolin and 191 mu g of apigenin g(-1) fresh weight. Cooking lowered the quercetin content of both tomatoes and onions with greater reductions being detected following microwaving and boiling than after frying.