Lyons Mary M, Yu Chongwoo, Toma R B, Cho Sool Yeon, Reiboldt Wendy, Lee Jacqueline, van Breemen Richard B
Food and Nutritional Science Division, California State University-Long Beach, Long Beach, CA 90840, USA.
J Agric Food Chem. 2003 Sep 24;51(20):5867-70. doi: 10.1021/jf034150f.
Resveratrol in the fruits of bilberry (Vaccinium myrtillus L.), the lowbush "wild" blueberry (Vaccinium angustifolium Aiton), the rabbiteye blueberry (Vaccinium ashei Reade), and the highbush blueberry (Vaccinium corymbosum L.) were measured using a new assay based on high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS). The LC-MS/MS assay provided lower limits of detection than previous methods for resveratrol measurement, 90 fmol of trans-resveratrol injected on-column, and a linear standard curve spanning >3 orders of magnitude. The recoveries of resveratrol from blueberries spiked with 1.8, 3.6, or 36 ng/g were 91.5 +/- 4.5, 95.6 +/- 6.5, and 88.0 +/- 3.6%, respectively. trans-Resveratrol but not cis-resveratrol was detected in both blueberry and bilberry samples. The highest levels of trans-resvertatrol in these specimens were 140.0 +/- 29.9 pmol/g in highbush blueberries from Michigan and 71.0 +/- 15.0 pmol/g in bilberries from Poland. However, considerable regional variation was observed; highbush blueberries from British Columbia contained no detectable resveratrol. Because blueberries and bilberries are often consumed after cooking, the effect of baking on resveratrol content was investigated. After 18 min of heating at 190 degrees C, between 17 and 46% of the resveratrol had degraded in the various Vaccinium species. Therefore, the resveratrol content of baked or heat-processed blueberries or bilberries should be expected to be lower than in the raw fruit. Although blueberries and bilberries were found to contain resveratrol, the level of this chemoprotective compound in these fruits was <10% that reported for grapes. Furthermore, cooking or heat processing of these berries will contribute to the degradation of resveratrol.
采用基于高效液相色谱 - 串联质谱法（LC-MS/MS）的新检测方法，测定了欧洲越橘（Vaccinium myrtillus L.）、矮丛“野生”蓝莓（Vaccinium angustifolium Aiton）、兔眼蓝莓（Vaccinium ashei Reade）和高丛蓝莓（Vaccinium corymbosum L.）果实中的白藜芦醇含量。与之前测定白藜芦醇的方法相比，LC-MS/MS检测方法具有更低的检测限，进样柱上注入90飞摩尔的反式白藜芦醇，且线性标准曲线跨越超过3个数量级。在添加了1.8、3.6或36 ng/g白藜芦醇的蓝莓中，白藜芦醇的回收率分别为91.5±4.5%、95.6±6.5%和88.0±3.6%。在蓝莓和欧洲越橘样品中均检测到了反式白藜芦醇，但未检测到顺式白藜芦醇。这些样品中反式白藜芦醇的最高含量，密歇根州的高丛蓝莓为140.0±29.9 pmol/g，波兰的欧洲越橘为71.0±15.0 pmol/g。然而，观察到了显著的区域差异；不列颠哥伦比亚省的高丛蓝莓中未检测到可检测量的白藜芦醇。由于蓝莓和欧洲越橘通常在烹饪后食用，因此研究了烘焙对白藜芦醇含量的影响。在190℃加热18分钟后，不同越橘品种中17%至46%的白藜芦醇发生了降解。因此，烘焙或热处理后的蓝莓或欧洲越橘中的白藜芦醇含量预计会低于未加工的果实。虽然发现蓝莓和欧洲越橘含有白藜芦醇，但这些果实中这种化学保护化合物的含量低于葡萄中报道含量的10%。此外，这些浆果的烹饪或热处理会导致白藜芦醇的降解。
