Phenols in citrus peel byproducts. Concentrations of hydrogycinnamates and polymethoxylated flavones in citrus peel molasses
Phenols in citrus peel byproducts. Concentrations of hydrogycinnamates and polymethoxylated flavones in citrus peel molasses
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DOI：
10.1021/jf010011r
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发表时间：
2001-07-01
影响因子：
6.1
通讯作者：
Grohmann, K
中科院分区：
文献类型：
--
作者：
Manthey, JA;Grohmann, K
除了柑橘果皮中主要的黄酮苷（即橙皮苷和柚皮苷）外，还存在多甲氧基黄酮和许多羟基肉桂酸盐，它们是水果加工过程中产生的糖蜜副产品的主要酚类成分。虽然少量的羟基肉桂酸在柑橘中以酰胺的形式出现，但大多数以酯的形式出现，并且容易被碱性水解。这种对碱性水解的敏感性被用于测定柑橘果皮糖蜜中羟基肉桂酸盐的浓度。羟基肉桂酸酯在柑桔糖蜜中的含量最高[C]。(l)与葡萄柚（C. paradisi Macf.）和柠檬[C。利(l)蛇。]。测定了两种酚类糖苷的浓度，即间苯三酚（间苯三酚- - o -葡萄糖苷）和松柏苷（松柏醇-4- - o -葡萄糖苷）。对几个橘子和橙子品种的糖蜜中的多甲氧基黄酮的测量表明，这些化合物在Dancy橘子中含量最高，而从其他两种橘子糖蜜样品中含有的含量明显较低，与从晚熟和早/中期橙子的糖蜜样品中发现的含量相似。
In addition to the main flavanone glycosides (i.e., hesperidin and naringin) in citrus peel, polymethoxylated flavones and numerous hydroxycinnamates also occur and are major phenolic constituents of the molasses byproduct generated from fruit processing. Although a small number of the hydroxycinnamates in citrus occur as amides, most occur as esters and are susceptible to alkaline hydrolysis. This susceptibility to alkaline hydrolysis was used in measuring the concentrations of hydroxycinnamates in citrus peel molasses. The highest concentrations of hydroxycinnamates occurred in molasses of orange [C. sinensis (L.) Osbeck] and tangerine (C. reticulata Blanco.) compared to grapefruit (C. paradisi Macf.) and lemon [C. limon (L.) Burm.]. Concentrations of two phenolic glucosides, phlorin (phloroglucinol-beta -O-glucoside) and coniferin (coniferyl alcohol-4-beta -O-glucoside), were also measured. Measurements of the polymethoxylated flavones in molasses from several tangerine and orange varieties showed that these compounds occurred in the highest amounts in Dancy tangerine, whereas samples from two other tangerine molasses contained significantly lower levels, similar to those in the molasses samples from late- and early/mid-season oranges.