各种食物中吡咯喹啉醌的含量。
Levels of pyrroloquinoline quinone in various foods.
作者信息
Kumazawa T, Sato K, Seno H, Ishii A, Suzuki O
机构信息
Department of Legal Medicine, Showa University School of Medicine, Tokyo, Japan.
出版信息
Biochem J. 1995 Apr 15;307 ( Pt 2)(Pt 2):331-3. doi: 10.1042/bj3070331.
Abstract
The levels of free pyrroloquinoline quinone (PQQ) in various foods were examined by the use of gas chromatography-mass spectrometry. PQQ was extracted from the samples, after addition of [U-13C]PQQ as internal standard, with n-butanol and Sep-Pak C18 cartridges. After derivatization of PQQ with phenyltrimethylammonium hydroxide, molecular peaks at m/z 448 and 462 were used for detection of PQQ and [U-13C]PQQ respectively, by selected ion monitoring. Free PQQ could be detected in every sample in the range 3.7-61 ng/g or ng/ml. Since its levels in human tissues and body fluids are 5-10 times lower than those found in foods, it is probable that PQQ existing in human tissues is derived, at least partly, from the diet.
摘要
采用气相色谱-质谱联用技术检测了各类食物中游离吡咯喹啉醌（PQQ）的含量。在样品中加入[U-13C]PQQ作为内标后，用正丁醇和Sep-Pak C18柱从样品中提取PQQ。用氢氧化苯基三甲基铵将PQQ衍生化后，通过选择离子监测，分别用质荷比为448和462的分子峰检测PQQ和[U-13C]PQQ。每个样品中均可检测到游离PQQ，含量范围为3.7 - 61 ng/g或ng/ml。由于其在人体组织和体液中的含量比在食物中低5 - 10倍，人体组织中存在的PQQ很可能至少部分来源于饮食。
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