The Hershey Center of Health and Nutrition, The Hershey Company, 1025 Reese Avenue, Hershey, PA 17033, USA.
Molecules. 2009 Oct 15;14(10):4136-46. doi: 10.3390/molecules14104136.
This report describes the characterization of a series of commercially available procyanidin standards ranging from dimers DP = 2 to decamers DP = 10 for the determination of procyanidins from cocoa and chocolate. Using a combination of HPLC with fluorescence detection and MALDI-TOF mass spectrometry, the purity of each standard was determined and these data were used to determine relative response factors. These response factors were compared with other response factors obtained from published methods. Data comparing the procyanidin analysis of a commercially available US dark chocolate calculated using each of the calibration methods indicates divergent results and demonstrate that previous methods may significantly underreport the procyanidins in cocoa-containing products. These results have far reaching implications because the previous calibration methods have been used to develop data for a variety of scientific reports, including food databases and clinical studies.
本报告描述了一系列商业上可获得的原花青素标准品的特征化，范围从二聚体 DP = 2 到十聚体 DP = 10，用于测定可可和巧克力中的原花青素。使用 HPLC 与荧光检测和 MALDI-TOF 质谱联用的组合，确定了每个标准品的纯度，并使用这些数据确定了相对响应因子。将这些响应因子与从已发表方法获得的其他响应因子进行了比较。使用每种校准方法对市售美国黑巧克力中原花青素的分析数据进行比较，结果表明存在差异，并表明先前的方法可能会大大低估含可可产品中的原花青素。这些结果具有深远的意义，因为先前的校准方法已被用于为各种科学报告（包括食品数据库和临床研究）开发数据。
