Determination of citrus juice coumarins, furanocoumarins and methoxylated flavones using solid phase extraction and HPLC with photodiode array and fluorescence detection
| Autor: | Russell L. Rouseff, Guijie Li, Hou Jiu Wu, Yu Wang, Wei Lun Hung |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Citrus
01 natural sciences High-performance liquid chromatography Flavones Analytical Chemistry Beverages chemistry.chemical_compound Furanocoumarin 0404 agricultural biotechnology Coumarins Furocoumarins Sample preparation Solid phase extraction Chromatography High Pressure Liquid chemistry.chemical_classification Chromatography Chemistry Furocoumarin Solid Phase Extraction 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Reversed-phase chromatography Coumarin 040401 food science 0104 chemical sciences Food Science |
| Zdroj: | Food Chemistry. 271:29-38 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2018.07.130 |
| Popis: | A synergistic combination of analytical techniques was developed for the simultaneous determination of the three most biologically active chemical families in citrus juices: methoxylated flavones, coumarins, and furanocoumarins. No rapid methodology has been available to determine them together. A solid phase extraction concentrated these groups and a ternary reverse phase HPLC gradient completely resolved them from other juice components. Two coumarins, isomeranzin and osthole, were identified in a sweet orange (C. sinensis) cultivar, Changyecheng, for the first time. Pummelo juice was characterized by coumarin and furanocoumarin epoxides such as meranzin and epoxybergamottin. No epoxides were observed in the more acidic juices. Added furanocoumarin epoxides hydrolyzed rapidly in the most acidic juices. The ratios of the UV peak areas at 320 nm to the fluorescence emission peaks as well as the ratio of fluorescence emission peaks at 450–400 nm could be used to identify chromatographic peaks. |
| Databáze: | OpenAIRE |
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