Identification of flavonolds and hydroxycinnamic acids in pak choi varieties (Brassica campestris L. ssp chinensis var. communis) by HPLC-ESI-MSn and NMR and their quantification by HPLC-DAD
Identification of flavonolds and hydroxycinnamic acids in pak choi varieties (Brassica campestris L. ssp chinensis var. communis) by HPLC-ESI-MSn and NMR and their quantification by HPLC-DAD
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DOI：
10.1021/jf071314
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发表时间：
2007-10-03
影响因子：
6.1
通讯作者：
Schwarz, Karin
中科院分区：
文献类型：
--
作者：
Harbaum, Britta;Hubbermann, Eva Maria;Schwarz, Karin
从不同品种的小白菜中检测出28种多酚类化合物，其中黄酮类化合物11种，羟基肉桂酸类化合物17种。SSP.中国变种communis）。山奈酚是小白菜中主要的黄酮类化合物，经糖基化和酰化后，其结构发生了变化。还检测到少量的异鼠李素。首次用H-1和C-13 NMR谱对主要化合物山萘酚-3-O-羟基阿魏酰槐糖苷-7-O-葡萄糖苷进行了结构测定。羟基肉桂酸衍生物被鉴定为奎尼酸、糖苷和苹果酸的不同酯。后者是首次在卷心菜中描述。测定了11个小白菜品种的多酚含量，叶片中多酚含量高于叶柄。羟基肉桂酸酯，特别是苹果酸衍生物，是存在于叶片和叶茎，而黄酮类化合物的水平只在叶片中确定。
Twenty-eight polyphenols (11 flavonoid derivatives and 17 hydroxycinnamic acid derivatives) were detected in different cultivars of the Chinese cabbage pak choi (Brassica campestris L. ssp. chinensis var. communis) by HPLC-DAD-ESI-MSn. Kaempferol was found to be the major flavonoid in pak choi, glycosylated and acylated with different compounds. Smaller amounts of isorhamnetin were also detected. A structural determination was carried out by H-1 and C-13 NMR spectroscopy for the main compound, kaempferol-3-O-hydroxyferuloylsophoroside-7-O-glucoside, for the first time. Hydroxycinnamic acid derivatives were identified as different esters of quinic acid, glycosides, and malic acid. The latter ones are described for the first time in cabbages. The content of polyphenols was determined in 11 cultivars of pak choi, with higher concentrations present in the leaf blade than in the leaf stem. Hydroxycinnamic acid esters, particularly malic acid derivatives, are present in both the leaf blade and leaf stem, whereas flavonoid levels were determined only in the leaf blade.