Kęszycka Paulina K, Szkop Michał, Gajewska Danuta
Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, and ‡Department of Biochemistry, Faculty of Agriculture and Biology, Warsaw University of Life Sciences-SGGW , Nowoursynowska 159, 02-776 Warsaw, Poland.
J Agric Food Chem. 2017 Dec 20;65(50):11085-11091. doi: 10.1021/acs.jafc.7b04313. Epub 2017 Dec 7.
The study aimed to determine the salicylates content in 112 products available on the European market. Quantitative determination of free and conjugated forms of salicylic acid in food was performed using reversed-phase high-performance liquid chromatography with fluorescence detection. The salicylates contents ranged from 0 to 1675.79 (μg/100 g). The results of this study confirm the presence of salicylates in food products, as well as a broad content diversity of these compounds depending on the species, variety, and method of processing the food items. The results can be very helpful for nutritionists and dieticians in planning low-salicylates or high-salicylates diets.
该研究旨在测定欧洲市场上112种产品中的水杨酸盐含量。采用反相高效液相色谱-荧光检测法对食品中游离和结合形式的水杨酸进行定量测定。水杨酸盐含量范围为0至1675.79（μg/100 g）。本研究结果证实了食品中存在水杨酸盐，以及这些化合物因食品种类、品种和加工方法而异的广泛含量差异。这些结果对于营养学家和营养师制定低水杨酸盐或高水杨酸盐饮食计划可能非常有帮助。
