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.
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 of Quality & Safety Risk Assessment on Agro-products (Nanjing), Ministry of Agriculture and Rural Affairs, Nanjing 210014, China.
Food Chem. 2020 Aug 15;321:126675. doi: 10.1016/j.foodchem.2020.126675. Epub 2020 Mar 23.
Phenolic acids have been reported to have many biological activities, but daily intake information is scarce. In this study, the phenolic acid contents of 116 commonly consumed food in five regions of China (Beijing, Hangzhou, Wuhan, Chongqing and Guangzhou) were analyzed by high performance liquid chromatography-mass spectrometry (HPLC-MS) and dietary intakes estimated. Tea had the highest total phenolic acids (TPA) content in all regions investigated. Phenolic acids were in esterified and bound forms, and hydroxycinnamic acids accounted for more than half of TPA content, except in tea and legumes. Average TPA intake was 193.50 mg/ day at the national level but ranged from 157.09 to 263.01 mg/ day among the regions. Rice, tea, and fruits were the main contributors to dietary intakes of TPA. Also, TPA intake in the period 2009-2013 increased 31.65 mg/ day compared with 2002, largely due to increased intakes of fruits, vegetables, and legumes.
酚酸具有多种生物活性，但每日摄入量的信息却很匮乏。本研究采用高效液相色谱-质谱联用（HPLC-MS）法分析了中国五个地区（北京、杭州、武汉、重庆和广州）116 种常见食品中的酚酸含量，并估算了其膳食摄入量。在所有调查地区，茶类的总酚酸（TPA）含量最高。酚酸以酯化和结合形式存在，除茶和豆类外，羟基肉桂酸占 TPA 含量的一半以上。全国 TPA 的平均摄入量为 193.50mg/天，但各地区的范围在 157.09 至 263.01mg/天之间。大米、茶和水果是 TPA 膳食摄入量的主要来源。此外，与 2002 年相比，2009-2013 年 TPA 的摄入量增加了 31.65mg/天，这主要是由于水果、蔬菜和豆类摄入量的增加。
