Flavone-di-C-glycosides in citrus juices from southern Italy

被引：66
作者：
Caristi, C [1 ]
Bellocco, E [1 ]
Gargiulli, C [1 ]
Toscano, G [1 ]
Leuzzi, U [1 ]
机构：
[1] Univ Messina, Dipartimento Chim Organ & Biol, I-98166 Messina, Italy
来源：
FOOD CHEMISTRY | 2006年 / 95卷 / 03期
关键词：
citrus juices; flavonoids; C-glycosides; HPLC-DAD-ESI-MS-MS;
D O I：
10.1016/j.foodchem.2005.01.031
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
6,8-Di-C-glucopyranosylapigenin and 6,8-di-C-glucopyranosyldiosmetin were detected by HPLC-DAD-ESI-MS-MS in a variety of Southern Italian Citrus juices (orange, lemon, bergamot, citron, mandarin, clementine). In some juices, the amounts of C-glycosides detected were significant. 6,8-Di-C-glucopyranosylapigenin is characteristic of orange juice, while 6,8-di-C-glucopyranosyldiosmetin is the most important C-glycoside in lemon and citron juice. In bergamot juice the concentrations of 6,8-di-C-glueopyranosylapigenin and 6,8-di-C-glucopyranosyldiosmetin are similar. Clementine juice is distinctive as the amounts of both C-glycosides present are negligible. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码：431 / 437
页数：7
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