KMID : 1007520090180051237
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Food Science and Biotechnology 2009 Volume.18 No. 5 p.1237 ~ p.1242
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Polymethoxylated Flavone Extracts from Citrus Peels for Use in the Functional Food and Nutraceutical Industry
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Yao Xiaolin
Pan Siyi Duan Chunhong Yang Fang Fan Gang Zhu Xinrong Yang Shuzhen Xu Xiaoyun
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Abstract
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Polymethoxylated flavones (PMFs) extracted from Citrus sinensis ¡®Jincheng¡¯ peel were characterized by chromatographic and spectroscopic techniques. Seven individual PMF were identified. 3, 3¡¯, 4¡¯, 5, 6, 7-hexamethoxyflavone (HEX), nobiletin (NOB), heptamethoxyflavone (HEP), 5-demethylnobiletin (DN), and tangeretin (TAN) were characterized through electrospray ionization mass spectrometry (ESI-MS) in positive mode of protonated molecular ions [M+H]+, the diagnostic fragment ions, together with the UV-Vis spectra and high performance liquid chromatography (HPLC) elution order from literature data. Sinensetin (SIN) and tetramethyl-O-scutellarein (SCU) were isolated and identified through their MS, 1H nuclear magnetic resonance (NMR) and UV-Vis spectral studies. The levels of PMFs in peels from different cultivars of citrus fruits grown in China were determined for the first time. The results showed that C. aurantium ¡®Bitter orange¡¯ peel was the most promising variety for HEP. C. sinensis peel was a good source for SIN and SCU.
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KEYWORD
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citrus, peel, polymethoxylated flavone, spectrometry, chromatography
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