Lin Long-Ze, Harnly James M, Pastor-Corrales Marcial S, Luthria Devanand L
Food Composition and Method Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, USDA, 103000 Baltimore Avenue, Beltsville, MD 20705-3000, USA.
Vegetable Laboratory, Plant Sciences Institute, Agricultural Research Service, USDA, 103000 Baltimore Avenue, Beltsville, MD 20705-3000, USA.
Food Chem. 2008 Mar 1;107(1):399-410. doi: 10.1016/j.foodchem.2007.08.038.
Based on the phenolic profiles obtained by high performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-DAD-ESI/MS), 24 common bean samples, representing 17 varieties and 7 generic off-the-shelf items, belonging to ten US commercial market classes can be organized into six different groups. All of them contained the same hydroxycinnaminic acids, but the flavonoid components showed distinct differences. Black beans contained primarily the 3--glucosides of delphinidin, petunidin and malvidin, while pinto beans contained kaempferol and its 3--glycosides. Light red kidney bean contained traces of quercetin 3--glucoside and its malonates, but pink and dark red kidney beans contained the diglycosides of quercetin and kaempferol. Small red beans contained kaempferol 3--glucoside and pelargonidin 3--glucoside, while no flavonoids were detected in alubia, cranberry, great northern, and navy beans. This is the first report of the tentative identification of quercetin 3--pentosylhexoside and flavonoid glucoside malonates, and the first detailed detection of hydroxycinnamates, in common beans.
基于高效液相色谱-电喷雾电离质谱法（HPLC-DAD-ESI/MS）获得的酚类物质谱图，代表17个品种和7种通用现货商品、属于美国十个商业市场类别的24个菜豆样品可分为六个不同的组。它们都含有相同的羟基肉桂酸，但黄酮类成分显示出明显差异。黑豆主要含有飞燕草素、矮牵牛素和锦葵色素的3-O-葡萄糖苷，而斑豆含有山奈酚及其3-O-糖苷。浅红芸豆含有痕量的槲皮素3-O-葡萄糖苷及其丙二酸酯，但粉红和深红芸豆含有槲皮素和山奈酚的二糖苷。小红豆含有山奈酚3-O-葡萄糖苷和天竺葵素3-O-葡萄糖苷，而在白豆、蔓越莓豆、大白芸豆和海军豆中未检测到黄酮类化合物。这是关于菜豆中槲皮素3-O-戊糖基己糖苷和黄酮类葡萄糖苷丙二酸酯初步鉴定的首次报道，也是羟基肉桂酸首次详细检测的报道。
