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

页码：431 / 437

页数：7

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