Identification of the prepared foods promising for dietary folate intake in Beijing, China

文献类型： 外文期刊

第一作者： Islam, Md Shariful

作者： Islam, Md Shariful;Mehmood, Shahid;Zhang, Chunyi;Liang, Qiuju

作者机构：

关键词： China; folate content; folate derivatives; folates; processed foods

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）

ISSN： 2048-7177

年卷期：

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收录情况： SCI

摘要： The aim of the present study was to analyze folate content and composition in foods consumed daily by Chinese people. The concentration of seven folate derivatives in sixty-four selected foods was determined by a liquid-chromatography tandem-mass spectrometry method. The total folate levels ranged from 0.28 to 129 mu g/100 g fresh weight, with an average of 21.18 mu g/100 g. The highest folate content was found in boiled egg yolk and waxy corn (>120 mu g/100 g), abundant folate levels in cooked vegetables such as hot pepper, spinach, soybean sprout, stem lettuce, coriander, and broccoli (44-72 mu g/100 g), and lowest in Coca Cola (0.28 mu g/100 g). 5-Methyl-tetrahydrofolate was the major folate derivative in various foods, accounting for 72% of the total folates on average, with the highest being 90% in egg yolk. These data will enable estimation of the daily folate intake and allow dietary recommendations to improve folate status in humans.

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