National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, Key Lab of Agro-product Safety Risk Evaluation(Nanjing), Sino-US Joint Research Center for Food Safety, Institute of Agro-product Quality Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, Key Lab of Agro-product Safety Risk Evaluation(Nanjing), Sino-US Joint Research Center for Food Safety, Institute of Agro-product Quality Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Food Chem. 2019 Mar 15;276:538-546. doi: 10.1016/j.foodchem.2018.10.074. Epub 2018 Oct 13.
This study aimed to establish a precise HPLC-MS approach to determine the concentrations and distribution of major phenolic acids in six categories of vegetables that are commonly consumed in China. We detected 17 phenolic acids within 15 min under optimized conditions. The method showed detection limits varying from 0.008 mg/L to 0.042 mg/L, average recoveries ranging from 71.0% to 110.7%, and a RSD of ≤9.98%. The average concentrations of total phenolic acids followed the order of flower > root > leafy > stem > bean > fruit vegetables. The phenolic acids were more abundant in the leafy, root, and stem vegetables than in the other vegetable samples. Furthermore, the levels of isoferulic acid, p-coumaric acid, and ferulic acid were greater than those of other phenolic acids in the vegetables. Free soluble phenolic acids were the dominant species in all vegetables (P < 0.001), except in the stem vegetables (P < 0.027).
本研究旨在建立一种精确的 HPLC-MS 方法，以确定中国常见的六大类蔬菜中主要酚酸的浓度和分布。我们在优化条件下 15 分钟内检测到 17 种酚酸。该方法的检测限在 0.008-0.042mg/L 之间，平均回收率在 71.0%-110.7%之间，RSD 不超过 9.98%。总酚酸的平均浓度顺序为花>根>叶菜>茎>豆>果菜。与其他蔬菜样本相比，叶菜、根菜和茎菜中的酚酸更为丰富。此外，蔬菜中异阿魏酸、对香豆酸和阿魏酸的含量高于其他酚酸。游离可溶酚酸是所有蔬菜中的主要物质（P<0.001），除了茎菜（P<0.027）。
