不同季节蔬菜中类黄酮物质含量的差异  

EFFECT OF DIFFERENT SEASONS ON FLAVONOIDS CONTENTS OF VEGETABLES

作　　者：刘阳[1] 韦京豫[1] 蒲玲玲[1] 吴健全[1] 杨继军[1] 郭长江[1] 

机构地区：[1]卫生学环境医学研究所,天津300050

出　　处：《营养学报》2010年第6期587-591,共5页Acta Nutrimenta Sinica

基　　金：十一五国家科技支撑计划项目(No.2008BAI58B06)

摘　　要：目的研究不同季节蔬菜中类黄酮物质含量的变化规律,丰富食物成分数据库。方法改进现有的类黄酮物质HPLC检测方法 ,测定天津当地不同季节的52种蔬菜样品中槲皮素、杨梅黄酮、玉米黄酮、坎二菲醇、芹菜配基含量。结果在52种蔬菜中,春夏季节类黄酮含量较高的有香芹叶、土豆、球茎甘蓝、大蒜、茴香、白洋葱,秋冬季节类黄酮含量较高的有香芹叶、土豆、大蒜、球茎甘蓝,含量均超过20mg/100g鲜重。受季节影响变化幅度较大的蔬菜包括莴苣叶、圆茄子、菠菜、蒜苔、卷心菜和香菜。结论不同季节多数蔬菜中类黄酮物质含量差异有显著性,一般春夏季节含量高于秋冬季节。Objective To investigate the variation of flavonoid content of vegetables between different seasons,and to provide more data for food composition database.Method An HPLC procedure was modified to determine the contents of quercetin,myricetin,luteolin,kaempferol and apigenin in 52 vegetables collected from Tianjin in different seasons.Results Among 52 vegetables,celery leaf,potato,kohlrabi,garlic bulb,fennel,white onion contained higher contents of total flavonoids in spring and summer,and the former four also higher in autumn and winter.The flavonoid contents of those vegetables were more than 20mg/100g FW.Lettuce leaf,round eggplant,spinach,garlic flowering stalk,cabbage,coriander varied significantly in flavonoid content between different seasons.Conclusion The contents of flavonoids in most vegetables exhibit significant seasonal changes.In general,the vegetables grown in spring and summer contain more flavonoids than that in autumn and winter.

关 键 词：类黄酮物质 季节 蔬菜 

分 类 号：R151[医药卫生—营养与食品卫生学]