Bremner P D, Blacklock C J, Paganga G, Mullen W, Rice-Evans C A, Crozier A
Wolfsor Centre for Age-Related Diseases, Guy's, King's College and St. Thomas's School of Biomedical Sciences, London, UK.
Free Radic Res. 2000 Jun;32(6):549-59. doi: 10.1080/10715760000300551.
After minimal sample preparation, two different HPLC methodologies, one based on a single gradient reversed-phase HPLC step, the other on multiple HPLC runs each optimised for specific components, were used to investigate the composition of flavonoids and phenolic acids in apple and tomato juices. The principal components in apple juice were identified as chlorogenic acid, phloridzin, caffeic acid and p-coumaric acid. Tomato juice was found to contain chlorogenic acid, caffeic acid, p-coumaric acid, naringenin and rutin. The quantitative estimates of the levels of these compounds, obtained with the two HPLC procedures, were very similar, demonstrating that either method can be used to analyse accurately the phenolic components of apple and tomato juices. Chlorogenic acid in tomato juice was the only component not fully resolved in the single run study and the multiple run analysis prior to enzyme treatment. The single run system of analysis is recommended for the initial investigation of plant phenolics and the multiple run approach for analyses where chromatographic resolution requires improvement.
在进行最少的样品制备后，采用两种不同的高效液相色谱（HPLC）方法来研究苹果汁和番茄汁中黄酮类化合物和酚酸的组成。一种方法基于单梯度反相HPLC步骤，另一种方法基于针对特定成分进行优化的多次HPLC运行。苹果汁中的主要成分被鉴定为绿原酸、根皮苷、咖啡酸和对香豆酸。发现番茄汁含有绿原酸、咖啡酸、对香豆酸、柚皮素和芦丁。通过这两种HPLC方法获得的这些化合物含量的定量估计非常相似，表明这两种方法均可用于准确分析苹果汁和番茄汁中的酚类成分。番茄汁中的绿原酸是单次运行研究和酶处理前多次运行分析中唯一未完全分离的成分。建议采用单次运行分析系统对植物酚类进行初步研究，而对于需要提高色谱分辨率的分析，则采用多次运行方法。
