卫生研究

目的 检测深圳市售多种水果中的酚酸类化合物，探究不同类别水果中酚酸的差异。方法 将采集的75种水果分为柑橘类、瓜果类、核果类、浆果类、热带水果和仁果类，利用高效液相色谱-串联质谱法检测其中酚酸类化合物，Kruskal-Wallis H法检验不同类别水果酚酸的差异，Mann-Whitney U检验南北方水果中的酚酸含量差异，Spearman法对水果中的化合物进行相关性分析。结果 75种水果酚酸总和为0.22～485.97 mg/kg FW,各类水果酚酸总和的中位数由高到低次序为仁果类(76.17 mg/kg FW)>柑橘类(37.86 mg/kg FW)>浆果类(28.08 mg/kg FW)>热带水果(22.56 mg/kg FW)>核果类(20.70 mg/kg FW)>瓜果类(1.62 mg/kg FW)。各类水果间除了龙胆酸、对-香豆酸的含量差异无统计学意义外，其他成分在不同类别水果间存在一定的差异(P<0.05)。南北水果中的酚酸只有绿原酸、香草酸和对羟基苯甲酸3种组分差异有统计学意义(P<0.05)。仁果类水果中的酚酸化合物间存在着较多、较强的相关，其次是柑橘类和瓜果类水果，热带水果、核果类、浆果类水果中酚酸化合物的相关性则较少。所有水果中的酚酸化合物，只有芥子酸和阿魏酸有较强的正相关(r=0.736,P<0.01)。结论 6类水果间的绿原酸、原儿茶酸、阿魏酸、没食子酸、香草酸、咖啡酸、芥子酸、水杨酸、对羟基苯甲酸及酚酸总和存在一定的差异，水果中酚酸化合物间存在着一定的相关关系。

OBJECTIVE To detect phenolic acid compounds in various fruits and explore the differences in phenolic acids among different types of fruits.METHODS The collected 75 types of fruits were classified into 6 categories: citrus、melon、drupe、berry、tropical fruit and pome fruits. The phenolic acid compounds were detected by high performance liquid chromatography-mass spectrometry. The Kruskal-Wallis H test was used to examine the differences in phenolic acids among different types of fruits. The Mann-Whitney U test was used to examine the differences in phenolic acid content in fruits from the south and north. The Spearman method was used for correlation analysis of compounds in fruits.RESULTS The sum of phenolic acid content in 75 types of fruit ranges from 0.22 to 485.97 mg/kg FW. The median of phenolic acid content, from highest to lowest, is in the order of pome fruits(76.17 mg/kg FW)>citrus(37.86 mg/kg FW)>berry(28.08 mg/kg FW)>tropical fruits(22.56 mg/kg FW)>drupe(20.70 mg/kg FW)>melon(1.62 mg/kg FW). Among various types of fruits, there was no statistical significance in the content of gentisic acid and p-coumaric acid, but certain differences in other components among different types of fruits(P<0.05). There were few differences in phenolic acids in northern and southern fruits, with only three components showing statistical differences: chlorogenic acid, vanillic acid, and protocatechuic acid(P<0.05). There were more and stronger correlations among phenolic acid compounds in pome fruits, followed by citrus and melon fruits. The correlations of phenolic acid compounds in tropical fruits, drupe, and berry fruits were fewer. Among phenolic acid compounds in all fruits, only sinapic acid and ferulic acid had a strong positive correlation(r=0.736, P<0.01).CONCLUSION There are certain differences in the content of chlorogenic acid, protocatechuic acid, ferulic acid, gallic acid, vanillic acid, caffeic acid, sinapic acid, salicylic acid, p-hydroxybenzoic acid, and the sum of phenolic acids among the six categories of fruits. There were certain correlations among phenolic acid compounds in fruits.