Changes of flavonoid content in some vegetables and fruits during cooking

部分蔬菜、水果在烹调过程中黄酮类化合物含量的变化

• 批准号: 15500542
• 负责人: MOCHIZUKI Teruyo
• 金额: $ 2.3万
• 依托单位: HIROSHIMA UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2003
• 资助国家: 日本
• 起止时间: 2003 至 2005
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-15500542/
• 关键词: flavonoid; vegetables; fruits; HPLC; boiling; microwave oven; レタス類; 葉菜類; パプリカ; ピーマン

The purpose of this study is to investigate the quantities of flavonoids contained in vegetables and fruits together with their changes due to heating in order to provide practical data for the intake of flavonoids. Several kinds of vegetables and fruits were selected, extracted and hydrolyzed to obtain sample solutions. Here are the new results of the analyses of flavonoids by high-performance liquid chromatography ;1.The total flavonoids in paprika showed differences depending on the color of skin. Comparison of the total flavonoids between paprika and conventional green peppers reveals significant differences between the two.2.Naringenin and hesperetin are abundantly contained in citrus fruits, and these two ingredients account for 90 percent or more of the total flavonoids.3.Chiefly quercetin, kaempferol, luteolin and apigenin are found in vegetables. These are considerable differences in the total flavonoids depending on the type of vegetable. As a general rule, total flavonoids are prone to decrease after boiled or heated in a microwave oven.

本研究的目的是调查蔬菜和水果中黄酮类化合物的含量及其因加热而发生的变化，为黄酮类化合物的摄入提供实用数据。选取多种蔬菜、水果，进行提取、水解，得到样品溶液。以下是高效液相色谱法分析黄酮类化合物的新结果；1.辣椒粉中总黄酮类化合物的含量随皮肤颜色的不同而存在差异。辣椒粉与普通青椒的总黄酮含量比较，发现两者存在显着差异。2.柑橘类水果中含有丰富的柚皮素和橙皮素，这两种成分占总黄酮的90%以上。3.蔬菜中主要含有槲皮素、山奈酚、木犀草素和芹菜素。根据蔬菜类型的不同，总类黄酮存在相当大的差异。一般来说，煮沸或微波炉加热后总黄酮含量容易减少​​。