Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS:: Comparative study of samples from different geographical origins

被引：125
作者：
Carmona, Manuel [1 ]
Sanchez, Ana M.
Ferreres, Federico
Zalacain, Amaya
Tomas-Barberan, Francisco
Alonso, Gonzalo Luis
机构：
[1] Univ Castilla La Mancha, Catedra Quim Agr, ETSIA, E-02071 Albacete, Spain
[2] CSIC, CEBAS, Res Grp Qual Safety & Bioact Plant Foods, Dept Food Sci & Technol, E-30100 Murcia, Spain
来源：
FOOD CHEMISTRY | 2007年 / 100卷 / 02期
关键词：
kaempferol-3-sophoroside-7-glucoside; kaempferol-3,7,4 '-triglucoside; kaempferol-3-sophoroside; LC-DAD MS/MS; saffron spice;
D O I：
10.1016/j.foodchem.2005.09.065
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The flavonoid fraction in saffron spice has been analysed, for the first time, by LC-DAD-MS/MS ESI and five kaempferol derivatives have been found. Compounds such as kaempferol-3-sophoro side, kaempferol-3-sophoroside-7-glucoside and kaempferol-3,7,4 '-triglucoside were tentatively identified, whereas other compounds, such as kaempferol tetrahexoside and kaempferol-3-dihexoside were detected. Saffron samples from different geographical origins were clearly separated by their kaempferol 3-sophoroside contents that were able to explain 100% of the variance when a discriminant test was carried out. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码：445 / 450
页数：6
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