Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLC

被引：180

作者：

Natsume, M

Osakabe, N

Yamagishi, M

Takizawa, T

Nakamura, T

Miyatake, H

Hatano, T

Yoshida, T

机构：

[1] Meiji Seika Kaisha Ltd, Funct Foods R&D Lab, Sakado, Saitama 3500289, Japan

[2] Okayama Univ, Fac Pharmaceut Sci, Okayama 7008530, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2000年 / 64卷 / 12期

关键词：

cocoa; chocolate; polyphenol; HPLC analysis; proanthocyanidin;

D O I：

10.1271/bbb.64.2581

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 antioxidant polyphenols in cacao liquor, a major ingredient of chocolate and cocoa, have been characterized as flavan-3-ols and proanthocyanidin oligomers. In this study, various cacao products were analyzed by normal-phase HPLC, and the profiles and quantities of the polyphenols present, grouped by molecular size (monomers similar to oligomers), were compared. Individual cacao polyphenols, flavan3-ols (catechin and epicatechin), and dimeric (procyanidin B2), trimeric (procyanidin C1), and tetrameric (cinnamtannin A2) proanthocyanidins, and galactopyranosyl-ent-(-)-epicatechin (2 alpha->7, 4 alpha->8)-(-)-epicatechin (Gal-EC-EC), were analyzed by reversed-phase HPLC and/or HPLC/MS. The profile of monomers (catechins) and proanthocyanidin in dark chocolate was similar to that of cacao liquor, while the ratio of favan-3-ols to the total amount of monomeric and oligomeric polyphenols in the case of pure cocoa powder was higher than that in the case of cacao liquor or chocolate.

引用

页码：2581 / 2587

页数：7

共 17 条

[1] HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity [J].