Franke Adrian A, Murphy Suzanne P, Lacey Rochelle, Custer Laurie J
Cancer Research Center of Hawaii, University of Hawaii, 1236 Lauhala Street, Honolulu, HI 96813, USA.
J Agric Food Chem. 2007 Feb 7;55(3):769-78. doi: 10.1021/jf0623844.
Because of the individual biological effects and the uncertain or missing information on levels of tocopherols (T) and tocotrienols (T3) in foods frequently consumed in Hawaii, 79 food items (50 in duplicate) were analyzed for alpha-, beta-, gamma-, and delta-tocopherol (alphaT, betaT, gammaT, and deltaT) and alpha-, beta-, gamma-, and delta-tocotrienol (alphaT3, betaT3, gammaT3, and deltaT3) in addition to alpha-tocopheryl acetate (alphaTac). Foods from local markets were stored according to usual household habits, freeze-dried, homogenized, and extracted three times with hexane containing butylated hydroxytoluene as a preservative and tocol as an internal standard. A normal-phase high-pressure liquid chromatography system was applied with fluorescence and photodiode array detection that resulted in baseline separation of all eight analytes and the internal standard tocol (To). The sum of all E vitamer concentrations, or total E vitamers (TEV), in all foods analyzed ranged an average from 0.6 to 828 mg/kg (T < or = 542 mg/kg and T3 < or = 432 mg/kg) and showed the following ranges: oils, 497-828 mg/kg (mainly alphaT and gammaT); margarines, 359-457 mg/kg (mainly gammaT); salad dressings, 20-291 mg/kg (mainly gammaT, except alphaT when soy oil was the main ingredient); cookies, 54-138 mg/kg (mainly gammaT); snacks, 101-220 mg/kg (mainly gammaT); nuts, 22-201 mg/kg (mainly alphaT); vegetables, 2-152 mg/kg (mainly alphaT); pasta, 24-90 mg/kg; cereals, 4-56 mg/kg (mainly betaT3 followed by alphaT); fish, 2-39 mg/kg (mainly alphaT); fried tofu, 64 mg/kg (mainly gammaT); breads, 20-22 mg/kg (mainly betaT3); fat-free mayonnaise, 5 mg/kg (mainly alphaT); poi (fermented taro root), 2 mg/kg (mostly alphaT); and fruits, 2 (papaya) to 13 mg/kg (canned pumpkin) with alphaT predominating. Cereals fortified with alphaTac ranked third and eighth among all foods assayed regarding alphaT and TEV levels, respectively. As compared to the few data available in the literature, our values agreed with some (corn flakes, mango fruit, fat-free mayonnaise, dry-roasted macadamia nuts, dry-roasted peanuts, mixed nuts, spaghetti/marinara pasta sauce, oils, and red bell pepper) but differed for many other items. Our results provide new information on the E vitamer content in foods, emphasize the vast differences of bioactivities of individual E vitamers, and confirm the need for analyses of foods consumed in specific study populations.
由于生育酚（T）和生育三烯酚（T3）在夏威夷经常食用的食物中的个体生物学效应以及相关信息不确定或缺失，因此对79种食品（其中50种为双份）进行了分析，测定了α-、β-、γ-和δ-生育酚（αT、βT、γT和δT）以及α-、β-、γ-和δ-生育三烯酚（αT3、βT3、γT3和δT3），此外还测定了α-生育酚乙酸酯（αTac）。从当地市场采购的食品按照通常的家庭习惯储存，经冷冻干燥、匀浆处理后，用含有作为防腐剂的丁基化羟基甲苯和作为内标物的生育酚的己烷萃取三次。采用正相高效液相色谱系统，结合荧光和光电二极管阵列检测，实现了所有八种分析物和内标物生育酚（To）的基线分离。在所有分析的食品中，所有维生素E异构体浓度之和，即总维生素E（TEV），平均范围为0.6至828 mg/kg（T≤542 mg/kg，T3≤432 mg/kg），具体范围如下：油类，497 - 828 mg/kg（主要为αT和γT）；人造黄油，359 - 457 mg/kg（主要为γT）；沙拉酱，20 - 291 mg/kg（主要为γT，以大豆油为主要成分时除外，此时主要为αT）；饼干，54 - 138 mg/kg（主要为γT）；零食，101 - 220 mg/kg（主要为γT）；坚果，22 - 201 mg/kg（主要为αT）；蔬菜，2 - 152 mg/kg（主要为αT）；面食，24 - 90 mg/kg；谷物，4 - 56 mg/kg（主要为βT3，其次为αT）；鱼类，2 - 39 mg/kg（主要为αT）；炸豆腐，64 mg/kg（主要为γT）；面包，20 - 22 mg/kg（主要为βT3）；无脂蛋黄酱，5 mg/kg（主要为αT）；芋头糕（发酵芋头根），2 mg/kg（主要为αT）；水果，2（木瓜）至13 mg/kg（罐装南瓜），以αT为主。添加了αTac的强化谷物在所有测定食品中，αT和TEV水平分别位列第三和第八。与文献中现有的少量数据相比，我们的结果与部分数据一致（玉米片、芒果、无脂蛋黄酱、干烤澳洲坚果、干烤花生、混合坚果、意大利面/番茄酱、油类和红甜椒），但与许多其他项目的数据不同。我们的研究结果提供了关于食品中维生素E异构体含量的新信息，强调了各维生素E异构体生物活性的巨大差异，并证实了对特定研究人群所食用食品进行分析的必要性。
