红宝石巧克力：植物化学成分研究及其与黑巧克力、牛奶巧克力和白巧克力的定量比较。

Ruby chocolate: A study of its phytochemical composition and quantitative comparison with dark, milk and white chocolate.

机构信息

Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Antwerp, Belgium.

Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece.

出版信息

Food Chem. 2021 May 1;343:128446. doi: 10.1016/j.foodchem.2020.128446. Epub 2020 Oct 22.

DOI:10.1016/j.foodchem.2020.128446

PMID:33160766

Abstract

Ruby chocolate was introduced in 2017 as the fourth type of chocolate, in addition to white, milk and dark chocolate. However, until now not much is reported about its phytochemical composition. Therefore, we analyzed ruby chocolate by UPLC-HRMS, together with the three other types of chocolate. Feature-based molecular networking was carried out to aid in the identification, while a set of 51 reference compounds were analyzed simultaneously for targeted quantification. In this way, a total of 54 compounds could be (tentatively) identified in the chocolates, of which 43 were found in the ruby chocolate. Moreover, 19 compounds were quantified, of which 13 in the ruby chocolate. The compounds include flavan-3-ols, proanthocyanidins and methylxanthines, but also biogenic amines and alkaloids. In general, ruby chocolate contained lower levels of these constituents compared to dark chocolate. However, A-type proanthocyanidins were found to be characteristic for the ruby chocolate.

摘要

红宝石巧克力于 2017 年作为第四种巧克力（除了白巧克力、牛奶巧克力和黑巧克力之外）推出。然而，到目前为止，关于其植物化学成分的报道并不多。因此，我们通过 UPLC-HRMS 对红宝石巧克力进行了分析，并与其他三种巧克力进行了分析。基于特征的分子网络有助于鉴定，同时还分析了一组 51 种参考化合物进行靶向定量。通过这种方式，可以在巧克力中（暂定）鉴定出 54 种化合物，其中 43 种存在于红宝石巧克力中。此外，还定量了 19 种化合物，其中 13 种存在于红宝石巧克力中。这些化合物包括黄烷-3-醇、原花青素和甲基黄嘌呤，但也包括生物胺和生物碱。一般来说，与黑巧克力相比，红宝石巧克力中这些成分的含量较低。然而，A型原花青素被发现是红宝石巧克力的特征成分。