Determination of flavonoids in citrus juices by micro-HPLC-ESI/MS
Determination of flavonoids in citrus juices by micro-HPLC-ESI/MS
复制标题
DOI：
10.1002/jssc.200500053
复制
发表时间：
2005-07-01
影响因子：
3.1
通讯作者：
Mondello, L
中科院分区：
文献类型：
--
作者：
Dugo, P;Lo Presti, M;Mondello, L
黄酮类化合物是一类天然存在的芳香次生植物代谢物。它们是自然界中发现的最具特征的类之一，已经鉴定出4000多种类黄酮，并将其分为几个亚类。黄酮类化合物对人体健康有多种影响，主要与它们的抗氧化活性有关。由于人们对食品中生物活性化合物的兴趣日益浓厚，许多研究都对抗氧化剂的检测和定量进行了研究。人们对柑橘类植物非常感兴趣，因为它们积累了大量的类黄酮，这些植物的水果和果汁被大量消耗。尽管对柑橘类黄酮进行了广泛的研究，但许多化合物仍未被识别。本文采用微高效液相色谱（hplc）在线联用ESI源为负模式的质谱检测器，对柠檬、葡萄柚、佛手柑、橙和柑桔五种柑桔汁中的黄酮类化合物进行了分析。微柱高效液相色谱的使用大大提高了检测性能。利用保留数据和质谱信息，共鉴定出黄烷酮和黄酮苷两个不同亚类的20种黄酮。
Flavonoids are a large class of naturally occurring aromatic secondary plant metabolites. They constitute one of the most characteristic classes found in nature and more than 4000 flavonoids have been identified and divided into several subclasses. Flavonoids have several effects on human health, mainly related to their antioxidant activity. As a result of the increased interest in the biologically active compounds in food, many research studies have investigated the detection and quantification of antioxidants. Citrus plants are of great interest since they accumulate large amounts of flavonoids and fruit and juices of these species are consumed in large quantities. Despite the extensive research performed on Citrus flavonoids, many compounds still remain unidentified. In this work, flavonoids of five citrus juices: lemon, grapefruit, bergamot, orange, and mandarin were analyzed by microHPLC coupled on-line with an MS detector equipped with an ESI source operating in negative mode. The use of microcolumn HPLC greatly enhanced detection performance. In total, 20 flavonoids of two different subclasses (flavanone and flavone glycosides) were identified with the help of retention data and MS spectral information.