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

被引：126

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

页码：445 / 450

页数：6

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