Tomás-Barberán F A, Gil M I, Cremin P, Waterhouse A L, Hess-Pierce B, Kader A A
Department of Pomology and Department of Viticulture and Enology, University of California, Davis, California 95616, USA.
J Agric Food Chem. 2001 Oct;49(10):4748-60. doi: 10.1021/jf0104681.
The phenolic compounds of 25 peach, nectarine, and plum cultivars were studied and quantified by HPLC-DAD-ESIMS. Hydroxycinnamates, procyanidins, flavonols, and anthocyanins were detected and quantified. White and yellow flesh nectarines and peaches, and yellow and red plums, were analyzed at two different maturity stages with consideration of both peel and flesh tissues. HPLC-MS analyses allowed the identification of procyanidin dimers of the B- and A-types, as well as the presence of procyanidin trimers in plums. As a general rule, the peel tissues contained higher amounts of phenolics, and anthocyanins and flavonols were almost exclusively located in this tissue. No clear differences in the phenolic content of nectarines and peaches were detected or between white flesh and yellow flesh cultivars. There was no clear trend in phenolic content with ripening of the different cultivars. Some cultivars, however, had a very high phenolic content. For example, the white flesh nectarine cultivar Brite Pearl (350-460 mg/kg hydroxycinnamates and 430-550 mg/kg procyanidins in flesh) and the yellow flesh cv. Red Jim (180-190 mg/kg hydroxycinnamates and 210-330 mg/kg procyanidins in flesh), contained 10 times more phenolics than cultivars such as Fire Pearl (38-50 mg/kg hydroxycinnamates and 23-30 mg/kg procyanidins in flesh). Among white flesh peaches, cultivars Snow King (300-320 mg/kg hydroxycinnamates and 660-695 mg/kg procyanidins in flesh) and Snow Giant (125-130 mg/kg hydroxycinnamates and 520-540 mg/kg procyanidins in flesh) showed the highest content. The plum cultivars Black Beaut and Angeleno were especially rich in phenolics.
采用高效液相色谱-二极管阵列检测器-电喷雾电离质谱联用仪（HPLC-DAD-ESIMS）对25个桃、油桃和李品种的酚类化合物进行了研究和定量分析。检测并定量了羟基肉桂酸、原花青素、黄酮醇和花青素。对白色果肉和黄色果肉的油桃与桃，以及黄色和红色的李，在两个不同成熟阶段，对果皮和果肉组织都进行了分析。高效液相色谱-质谱分析确定了B型和A型原花青素二聚体，以及李中存在的原花青素三聚体。一般来说，果皮组织中酚类物质含量更高，花青素和黄酮醇几乎只存在于该组织中。未检测到油桃和桃在酚类含量上有明显差异，也未发现白色果肉和黄色果肉品种之间存在明显差异。不同品种随着成熟，酚类含量没有明显趋势。然而，一些品种的酚类含量非常高。例如，白色果肉油桃品种“明亮珍珠”（果肉中羟基肉桂酸含量为350 - 460毫克/千克，原花青素含量为430 - 550毫克/千克）和黄色果肉品种“红吉姆”（果肉中羟基肉桂酸含量为180 - 190毫克/千克，原花青素含量为210 - 330毫克/千克），其酚类含量是“火焰珍珠”（果肉中羟基肉桂酸含量为38 - 50毫克/千克，原花青素含量为23 - 30毫克/千克）等品种的10倍。在白色果肉桃品种中，“雪王”（果肉中羟基肉桂酸含量为300 - 320毫克/千克，原花青素含量为660 - 695毫克/千克）和“雪巨人”（果肉中羟基肉桂酸含量为125 - 130毫克/千克，原花青素含量为520 - 540毫克/千克）的含量最高。李品种“黑美人”和“安吉利诺”的酚类物质尤其丰富。
