Dipartimento di Scienze Chimiche, Università di Messina, Viale F. Stagno d'Alcontres 31, 98166 Messina, Italy.
Food Chem. 2013 Nov 15;141(2):1481-8. doi: 10.1016/j.foodchem.2013.03.095. Epub 2013 Apr 19.
A separation/identification protocol based on RP-LC-DAD-ESI-MS-MS has been employed for the characterisation of the flavonoid fraction of the juice from tangelos (Citrus reticulata×Citrus paradisi) grown in Southern Italy. Eleven compounds were identified in a single chromatographic course. Of these, two C-glycosyl flavones (lucenin-2 and vicenin-2) and an O-triglycosyl flavanone (narirutin 4'-O-glucoside) were identified for the first time. Fruit juice antioxidant activity was evaluated on the basis of its ability to scavenge DPPH, O2(-), OH and ABTS(+) radicals, and to reduce iron (FRAP). Moreover, the influence of the identified polymethoxylated, C- and O-glycosyl flavonoids on the total antioxidant activity has been elucidated. We also checked the antimicrobial activity of a broad fraction, containing all the detected flavonoids obtained by preparative HPLC, in terms of MICs for Staphylococcus aureus.
基于反相高效液相色谱-二极管阵列检测-电喷雾串联四极杆质谱（RP-LC-DAD-ESI-MS-MS）的分离/鉴定方法已被用于鉴定产自意大利南部的橘柚（甜橙与葡萄柚的杂交品种）果汁中的类黄酮成分。在单个色谱过程中鉴定出了 11 种化合物。其中，有两种 C-糖苷黄酮（芦丁-2 和圣草次苷-2）和一种 O-三糖苷黄烷酮（新橙皮苷 4'-O-葡萄糖苷）为首次发现。根据其清除 DPPH、O2(-)、OH 和 ABTS(+)自由基以及还原铁（FRAP）的能力来评估果汁的抗氧化活性。此外，还阐明了鉴定出的多甲氧基化、C-和 O-糖苷黄酮对总抗氧化活性的影响。我们还根据最小抑菌浓度（MICs）检测了通过制备型高效液相色谱获得的包含所有检测到的黄酮类化合物的宽馏分对金黄色葡萄球菌的抗菌活性。
