Phenolic acid profiles of common food and estimated natural intake with different structures and forms in five regions of China
文献类型： 外文期刊
第一作者： Song, Huaxin
作者： Song, Huaxin;Zhang, Liuquan;Wu, Lipeng;Wang, Mengmeng;Xu, Tao;Zhao, Yajing;Zhong, Yongheng;Chen, Qi;Lu, Baiyi;Huang, Weisu;Zhang, Liangxiao;Shao, Yafang;Wang, Meng;Zhang, Fang;Zhao, Ziyan;Mei, Xiaohong;Li, Tao;Wang, Donghui;Zhang, Liuquan;Liang, Ying;Li, Jing
作者机构：
关键词： Phenolic acids; Profile; Dietary intake; China
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2020 年 321 卷
页码：
收录情况： SCI
摘要： Phenolic acids have been reported to have many biological activities, but daily intake information is scarce. In this study, the phenolic acid contents of 116 commonly consumed food in five regions of China (Beijing, Hangzhou, Wuhan, Chongqing and Guangzhou) were analyzed by high performance liquid chromatographymass spectrometry (HPLC-MS) and dietary intakes estimated. Tea had the highest total phenolic acids (TPA) content in all regions investigated. Phenolic acids were in esterified and bound forms, and hydroxycinnamic acids accounted for more than half of TPA content, except in tea and legumes. Average TPA intake was 193.50 mg/ day at the national level but ranged from 157.09 to 263.01 mg/ day among the regions. Rice, tea, and fruits were the main contributors to dietary intakes of TPA. Also, TPA intake in the period 2009-2013 increased 31.65 mg/ day compared with 2002, largely due to increased intakes of fruits, vegetables, and legumes.
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