Ayaz Faik A, Hayirlioglu-Ayaz Sema, Gruz Jiri, Novak Ondrej, Strnad Miroslav
Department of Biology, Karadeniz Technical University, 61080 Trabzon, Turkey.
J Agric Food Chem. 2005 Oct 19;53(21):8116-22. doi: 10.1021/jf058057y.
The aim of this study was the qualitative and quantitative determination of free, ester, glycoside, and ester-bound phenolic acids in the blueberry (Vaccinium arctostaphylos L.) fruit. A method for the determination of the profile of phenolic acids of four different phenolic fractions in the fruit was developed using high-performance liquid chromatography-mass spectrometry (HPLC-MS). Thirteen compounds (gallic, protocatechuic, p-hydroxybenzoic, m-hydroxybenzoic, gentisic, chlorogenic, p-coumaric, caffeic, ferulic, syringic, sinapic, salicylic, and trans-cinnamic acids) were identified and quantified in the berry. These experimental results showed that the predominant phenolic acid in the fruit of V. arctostaphylos is caffeic acid in free and insoluble ester-bound forms and p-coumaric acid in soluble ester and glycoside forms. Seven phenolic acids were identified as hydroxybenzoic acid derivatives (HBAs) and four as hydroxycinnamic acid derivatives (HCAs). Total content of HBAs and HCAs in the four phenolic fractions constituted 30.1 and 69.9% of the free, 27.9 and 72.1% of the ester, 24.7 and 75.3% of the glycoside, and 51.7 and 48.3% of the ester-bound forms, respectively. Total phenolics as the sum of individual phenolic acids identified is 698.5 ng/g of fresh weight (fw) for the free, 3399.2 ng/g of fw for the ester, 3522.1 ng/g of fw for the glycoside, and 3671.6 ng/g of fw for the ester-bound phenolic fractions. The present results were compared with reported levels of phenolic acids in the fruits of different Vaccinium species. These data suggest that the fruit can be considered as a potentially good dietary source of phenolic acids.
本研究的目的是对蓝莓（Vaccinium arctostaphylos L.）果实中的游离、酯、糖苷和酯结合型酚酸进行定性和定量测定。采用高效液相色谱 - 质谱联用（HPLC - MS）技术建立了一种测定果实中四种不同酚类组分酚酸谱的方法。在浆果中鉴定并定量了13种化合物（没食子酸、原儿茶酸、对羟基苯甲酸、间羟基苯甲酸、龙胆酸、绿原酸、对香豆酸、咖啡酸、阿魏酸、丁香酸、芥子酸、水杨酸和反式肉桂酸）。这些实验结果表明，北极蓝莓果实中主要的酚酸是游离和不溶性酯结合形式的咖啡酸以及可溶性酯和糖苷形式的对香豆酸。七种酚酸被鉴定为羟基苯甲酸衍生物（HBAs），四种为羟基肉桂酸衍生物（HCAs）。四种酚类组分中HBAs和HCAs的总含量分别占游离形式的30.1%和69.9%、酯形式的27.9%和72.1%、糖苷形式的24.7%和75.3%以及酯结合形式的51.7%和48.3%。以鉴定出的各酚酸总和计算，游离酚类组分的总酚含量为698.5 ng/g鲜重（fw），酯类为3399.2 ng/g fw，糖苷类为3522.1 ng/g fw，酯结合酚类组分为3671.6 ng/g fw。将本研究结果与已报道的不同越橘属果实中酚酸的含量水平进行了比较。这些数据表明，该果实可被视为酚酸潜在的优质膳食来源。
