HPLC and GC-MS identification of the major organic constituents in New Zealand propolis
HPLC and GC-MS identification of the major organic constituents in New Zealand propolis
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DOI：
10.1016/0031-9422(96)83286-9
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发表时间：
1996-05-01
期刊：
影响因子：
3.8
通讯作者：
Lu, YR
中科院分区：
文献类型：
--
作者：
Markham, KR;Mitchell, KA;Lu, YR
通过HPLC和GC-质谱（MS）相结合，在酊剂溶液中鉴定和定量了新西兰来源的芦荟的主要有机成分。HPLC是分析黄酮类化合物的首选方法，因为它们在CC-MS中的响应因子非常低。黄酮类化合物的水平范围为30-40 mg/ml。新西兰藜中的黄酮类化合物的一个显著特征是二氢黄酮类化合物的比例异常高（约70%），例如松属素、班松素和班松素3-乙酸酯。通过CC-MS分析的非类黄酮成分包括一系列芳香族化合物（3-7.5 mg ml（-1）），以及低水平（0.25-0.78 mg ml（-1））的脂肪酸。前者主要包括肉桂酸及其酯类，但也包括稀有的5-苯基-反式-反式-2，4-辛烯酸和新的天然产物5-苯基-反式-3-戊烯酸。两者都被合成以确认其身份。
The major organic constituents of New Zealand sourced propolis have been identified and quantified in tincture solutions by a combination of HPLC and GC-mass spectrometry (MS). HPLC was the preferred method for the analysis of flavonoids because of their very low response factors in CC-MS. Flavonoid levels ranged from 30-40 mg ml(-1). A distinctive characteristic of the flavonoids in New Zealand propolis is the unusually high proportion (ca 70%) of dihydroflavonoids, e.g. pinocembrin, pinobanksin and pinobanksin 3-acetate. Nonflavonoid components analysed by CC-MS comprised a range of aromatic compounds (3-7.5 mg ml(-1)), together with low levels (0.25-0.78 mg ml(-1)) of fatty acids. The former comprised mainly cinnamic acids and their esters, but also included the rare 5-phenyl-trans-trans-2,4-pentadienoic acid and the new natural product, 5-phenyl-trans-3-pentenoic acid. Both were synthesized to confirm their identity.