Isolation of Specific Cranberry Flavonoids for Biological Activity Assessment.
Isolation of Specific Cranberry Flavonoids for Biological Activity Assessment.
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DOI：
10.1016/j.foodchem.2009.03.062
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发表时间：
2009-10-15
期刊：
影响因子：
8.8
通讯作者：
Vorsa, Nicholi
中科院分区：
文献类型：
--
作者：
Singh, Ajay P.;Wilson, Ted;Kalk, Amanda J.;Cheong, James;Vorsa, Nicholi
蔓越莓化合物生物活性的表征受到分离方法的限制。一个单一的快速多酚分离程序开发使用半制备型HPLC。在半制备型HPLC之前通过预纯化程序除去非类黄酮化合物。采用HPLC和ESI质谱检测（负离子模式）和在线二极管阵列紫外-可见光谱法分析馏分，以确定纯度（99%）。分离的蔓越莓黄酮醇包括槲皮素-3-半乳糖苷、槲皮素-3-葡萄糖苷、槲皮素-3-鼠李糖苷、杨梅素-3-半乳糖苷、杨梅素-3-阿拉伯呋喃糖苷和槲皮素-3-O-（6″-p-苯甲酰基）-β-半乳糖苷。原花色素分离物含有单体、二聚体、三聚体和较大的聚合物。花色苷主要由矢车菊素和芍药素的半乳糖苷和阿拉伯糖苷结合物组成。使用1D-NMR和2D-NMR光谱法以及参比标准品确认鉴别。黄酮醇组分表现出最高的抗氧化活性，在剂量依赖性的方式，而花色苷组分表现出最低的活性。蔓越莓酚类物质的生物活性研究将受益于本研究中描述的改进的分离程序和各种蔓越莓成分的抗氧化活性的确认。
Characterisation of cranberry compound biological activity is constrained by limitations in isolation methodology. A single rapid procedure for polyphenolic isolation was developed using semi-preparative-HPLC. Non-flavonoid compounds were removed by pre-purification procedures prior to semi-preparative-HPLC. Fractions were analysed to ascertain purity (99%) with HPLC and ESI mass spectrometric detection in negative ion mode and on-line diode array ultraviolet–visible spectroscopy. Isolated cranberry flavonols included quercetin-3-galactoside, quercetin-3-glucoside, quercetin-3-rhamnoside, myricetin-3-galactoside, myricetin-3-arabinofuranoside, and quercetin-3-O-(6″-p-benzoyl)-β-galactoside. Proanthocyanidin isolates contained monomers, dimers, trimers, and larger polymers. Anthocyanins consisted largely of galactoside and arabinoside conjugates of cyanidin and peonidin. Identities were confirmed using 1D-NMR- and 2D-NMR-spectrometry as well as reference standards. Flavonol fractions exhibited the highest antioxidant activity in a dosedependent manner, while the anthocyanin fraction exhibited the least activity. Biological activity studies of cranberry phenolics will benefit from the improved isolation procedures described in this study and the confirmation of antioxidant activities of various cranberry constituents.
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