Flavonoid glycosides in bergamot juice (Citrus bergamia risso)

被引：124

作者：

Gattuso, Giuseppe ^{[1
]}

Caristi, Corrado ^{[1
]}

Gargiulli, Claudia ^{[1
]}

Bellocco, Ersilia ^{[1
]}

Toscano, Giovanni ^{[1
]}

Leuzzi, Ugo ^{[1
]}

机构：

[1] Univ Messina, Dipartimento Chim Organ & Biol, I-98166 Messina, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2006年 / 54卷 / 11期

关键词：

Citrus bergamia; flavonoids; C-glucosides; O-glycosides; HPLC-DAD-ESI-MS-MS;

D O I：

10.1021/jf060348z

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A comprehensive profile of flavonoids in bergamot juice was obtained by a single DAD-ESI-LC-MSMS course. Eight flavonoids were found for the first time, five of these are C-glucosides (lucenin-2, stellarin-2, isovitexin, scoparin, and orientin 4'-methyl ether), and three are O-glycosides (rhoifolin 4'-O-glucoside, chrysoeriol 7-O-neohesperidoside-4'-O-glucoside, and chrysoeriol 7-O-neohesperidoside). A method is proposed to differentiate chrysoeriol and diosmetin derivatives, which are often indistinguishable by LC-MS-MS. In-depth knowledge of the flavonoid content is the starting point for bergamot juice exploitation in food industry applications.

引用

页码：3929 / 3935

页数：7

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