LEVELS OF PYRROLOQUINOLINE QUINONE IN VARIOUS FOODS

被引：110

作者：

KUMAZAWA, T ^{[1
]}

SATO, K ^{[1
]}

SENO, H ^{[1
]}

ISHII, A ^{[1
]}

SUZUKI, O ^{[1
]}

机构：

[1] HAMAMATSU UNIV SCH MED, DEPT LEGAL MED, HAMAMATSU, SHIZUOKA 43131, JAPAN

来源：

BIOCHEMICAL JOURNAL | 1995年 / 307卷

关键词：

D O I：

10.1042/bj3070331

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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-C-13]PQQ as internal standard, with n-butanol and Sep-Pak C-18 cartridges. After derivatization of PQQ with phenyltrimethylammonium hydroxide, molecular peaks at m/z 448 and 462 were used for detection of PQQ and [U-C-13]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.

引用

页码：331 / 333

页数：3

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