Kumorkiewicz Agnieszka, Wybraniec Sławomir
Department of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering and Technology, Cracow University of Technology , ul. Warszawska 24, Cracow 31-155, Poland.
J Agric Food Chem. 2017 Aug 30;65(34):7500-7508. doi: 10.1021/acs.jafc.7b02357. Epub 2017 Aug 18.
Generation of decarboxylated and dehydrogenated gomphrenins during heating of Basella alba L. fruit juice containing high levels of betacyanin pigments was monitored by LC-DAD-ESI-MS/MS. The presence of principal decarboxylation products, 2-, 17-, and 2,17-decarboxy-gomphrenins, their diastereomers, as well as minor levels of their dehydrogenated derivatives are reported. In addition, determination of molecular masses of decarboxylated gomphrenins by high-resolution mass spectrometry (LCMS-IT-TOF) was performed. Enzymatic deglucosylation of decarboxylated and dehydrogenated gomphrenins resulted in the generation of betanidin diagnostic derivatives for further identification processes. In addition, experiments were conducted to prove that the position of glucosylation of the chromophoric part of betacyanins (betanidin part) has decisive influence on different chromatographic properties of their decarboxylated derivatives.
采用液相色谱-二极管阵列检测器-电喷雾串联质谱法（LC-DAD-ESI-MS/MS）监测了在加热富含甜菜色素苷的落葵果汁过程中脱羧和脱氢的紫茉莉苷的生成情况。报告了主要脱羧产物2-、17-和2,17-脱羧紫茉莉苷及其非对映异构体的存在情况，以及其脱氢衍生物的少量存在情况。此外，还通过高分辨率质谱法（LCMS-IT-TOF）测定了脱羧紫茉莉苷的分子量。脱羧和脱氢紫茉莉苷的酶促去糖基化作用产生了用于进一步鉴定过程的甜菜色素苷诊断衍生物。此外，还进行了实验以证明甜菜色素（甜菜色素苷部分）发色团部分的糖基化位置对其脱羧衍生物的不同色谱性质具有决定性影响。
