Department of Chemistry, University of Warsaw, Warsaw, Poland.
J Chromatogr A. 2011 May 6;1218(18):2505-12. doi: 10.1016/j.chroma.2011.02.059. Epub 2011 Mar 3.
The LC-MS/MS was applied for the determination of flavonoids' stability under four types of solvent extraction methods (reflux heating, sonication, maceration and microwave) from maize samples. The 11 flavonoids belong to different groups: flavonols (kaempferol, myricetin, rhamnetin, quercetin, rutin), flavanones (naringenin, naringin, hesperedin), flavones (apigenin, luteolin), isoflavones (genistein) were studied. The effect of the degradation of flavonoids depended on extraction mode and chemical structure. The smallest decomposition was observed by heated reflux extraction procedure within 30 min in water bath and by microwave assisted extraction under 160 W during 1 min. The decomposition for flavonoids depends on number of substituents in flavonoid molecule. The most unstable compound (recovery below 50%) in tested condition was myricetin. The higher number of hydroxyl groups promote degradation of flavonoids, whereas sugar moiety and methoxyl groups protect flavonoids of degradation during microwave and ultrasonic assisted extraction.
采用 LC-MS/MS 法测定了玉米样品中 4 种溶剂萃取方法（回流加热、超声、浸渍和微波）下黄酮类化合物的稳定性。这 11 种黄酮类化合物属于不同的类别：黄酮醇（山奈酚、杨梅素、鼠李素、槲皮素、芦丁）、黄烷酮（柚皮苷、橙皮苷、橙皮素）、黄酮（芹菜素、木犀草素）、异黄酮（染料木素）。黄酮类化合物的降解效应取决于萃取方式和化学结构。在 30 分钟的水浴回流加热萃取和 160W 微波辅助萃取 1 分钟的条件下，观察到最小的分解。黄酮类化合物的分解取决于黄酮类分子中取代基的数量。在测试条件下，最不稳定的化合物（回收率低于 50%）是杨梅素。羟基数量越多，越能促进黄酮类化合物的降解，而在微波和超声辅助萃取过程中，糖基和甲氧基可以保护黄酮类化合物不被降解。
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