Stewart A J, Bozonnet S, Mullen W, Jenkins G I, Lean M E, Crozier A
Division of Biochemistry and Molecular Biology, Institute of Biomedical and Life Sciences, University of Glasgow, Glasgow G12 8QQ, Scotland, U.K.
J Agric Food Chem. 2000 Jul;48(7):2663-9. doi: 10.1021/jf000070p.
The flavonol contents of 20 varieties of tomato fruit were investigated in relation to variety, size, season, and country of origin. Ten commonly consumed tomato-based food products were also assessed. Free and conjugated flavonols were identified and quantified using reversed-phase HPLC. Ninety-eight percent of flavonols detected in tomatoes were found to occur in the skin. Tomatoes contained, primarily as conjugates, quercetin and kaempferol. The main quercetin conjugate was identified as rutin (quercetin 3-rhamnosylglucoside) by LC-MS. The total flavonol content of the different varieties of tomato that were analyzed varied from 1.3 to 22.2 microgram/g of fresh weight (fw). Smaller cherry tomato fruits originating from warm sunny climates, such as Spain and Israel, were found to contain the highest concentration of flavonols. Among the tomato-based products investigated, tomato juice and tomato purée were rich in flavonols, containing 14-16 microgram/mL and 70 microgram/g fw, respectively. In contrast to fresh tomatoes, most tomato-based products contained significant amounts of free flavonols.
研究了20个番茄品种果实中的黄酮醇含量与品种、大小、季节及原产国的关系。还评估了10种常见的以番茄为基础的食品。使用反相高效液相色谱法对游离和结合态黄酮醇进行了鉴定和定量。在番茄中检测到的黄酮醇有98%存在于果皮中。番茄主要以结合态形式含有槲皮素和山奈酚。通过液相色谱-质谱联用（LC-MS）鉴定出主要的槲皮素结合物为芦丁（槲皮素3-鼠李糖基葡萄糖苷）。所分析的不同番茄品种的总黄酮醇含量在1.3至22.2微克/克鲜重（fw）之间变化。发现源自温暖阳光充足气候地区（如西班牙和以色列）的较小樱桃番茄果实中黄酮醇浓度最高。在所研究的以番茄为基础的产品中，番茄汁和番茄酱富含黄酮醇，分别含有14 - 16微克/毫升和70微克/克fw。与新鲜番茄不同，大多数以番茄为基础的产品含有大量游离黄酮醇。
