不同地区蔬果中白藜芦醇及白藜芦醇苷含量分析

THE QUANTITATIVE DETERMINATION OF RESVERATROL AND PICEID CONTENTS OF VEGETABLES AND FRUITS IN DIFFERENT REGIONS

目的分析我国各地区常见食物样品中白藜芦醇及其衍生物的含量。方法采集华南、华北、华西及华中四地区常见蔬菜水果前处理后,用HPLC方法分析样品中的白藜芦醇及白藜芦醇苷含量。结果华西地区的芹菜白藜芦醇总量最高,总量约7.85 g/g。不同地区的同一种食物中白藜芦醇及白藜芦醇苷含量不同,同一地区的同一类蔬果中白藜芦醇及白藜芦醇苷含量也有差异,但其含量无明显的地区及种类特异性。白藜芦醇苷是蔬菜水果中的主要存在形式,且其含量多高于白藜芦醇。结论蔬菜瓜果是居民摄入白藜芦醇及白藜芦醇苷的主要食物来源,含量以红提皮和芹菜最高。

Objective To investigate the levels of trans-resveratrol（trans-Res） and trans-piceid in vegetables and fruits foods of China.Method The samples were collected from the South,North,West and Midland China.Trans-Res and trans-piceid were determined by high performance liquid chromatography with fluorescence detection after pretreatment.Results Celery contained the highest level of trans-piceid among vegetables.The database showed that there were differences of the contents of trans-Res and trans-piceid in the same or different varieties and regions with the same pretreatment.Trans-piceid was the major form existing in most vegetables,and most samples contained higher trans-piceid than trans-Res.Conclusion Resveratrol and piceid in vegetables and fruits were defermined.As a plant based diet state,vegetables were the main sources of trans-Res and trans-piceid.Hongti grape peel and celery contain the highest level of resveratrol.