INRS-Institut Armand-Frappier, Research Laboratory in Sciences Applied to Food, 531 des Prairies, Laval, Quebec, Canada H7V 1B7.
Crit Rev Food Sci Nutr. 2010 Oct;50(9):872-88. doi: 10.1080/10408390903042069.
There is a growing public interest for the North American cranberry (Vaccinium macrocarpon) as a functional food because of the potential health benefits linked to phytochemical compounds present in the fruit--the anthocyanin pigments, responsible for its brilliant red color, and other secondary plant metabolites (flavonols, flavan-3-ols, proanthocyanidins, and phenolic acid derivatives). Isolation of these phenolic compounds and flavonoids from a sample matrix is a prerequisite to any comprehensive analysis scheme. By far the most widely employed analytical technique for the characterization of these compounds has been high-performance liquid chromatography(HPLC) coupled with ultraviolet-visible(UV/Vis) and mass spectrometer(MS) detection. This review covers the cranberry major bioactive compounds, the extraction and purification methods, and the analytical conditions for HPLC used to characterize them. Extraction, chromatographic separation and detection strategies, analyte determinations, and applications in HPLC are discussed and the information regarding methods of specific cranberry analyte analyses has been summarized in tabular form to provide a means of rapid access to information pertinent to the reader.
由于北美蔓越莓（Vaccinium macrocarpon）果实中存在的植物化学化合物与潜在的健康益处有关，因此公众对其作为功能性食品的兴趣日益浓厚——这些化合物包括负责其鲜艳红色的花青素色素和其他次生植物代谢物（类黄酮、黄烷醇、原花青素和酚酸衍生物）。从样品基质中分离这些酚类化合物和类黄酮是任何综合分析方案的前提。到目前为止，用于这些化合物表征的最广泛使用的分析技术一直是高效液相色谱法（HPLC）与紫外可见（UV/Vis）和质谱（MS）检测相结合。本综述涵盖了蔓越莓的主要生物活性化合物、提取和纯化方法，以及用于对其进行表征的 HPLC 的分析条件。讨论了提取、色谱分离和检测策略、分析物测定以及在 HPLC 中的应用，并以表格形式总结了有关特定蔓越莓分析物分析方法的信息，以便快速获取与读者相关的信息。
