Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
Food Chem. 2022 Nov 1;393:133430. doi: 10.1016/j.foodchem.2022.133430. Epub 2022 Jun 8.
Flavonoids are secondary metabolites commonly found in plants. They are known for their antioxidant properties, are part of the defense mechanisms of plants and are responsible for the pigmentation of fruit and flowers petals. Consumption foods rich in flavonoids in the daily diet brings a number of pro-health benefits - for example blood pressure regulation, delaying the aging process or anti-cancer effect. These compounds in synthetic or natural form are also used in pharmacy. The profile of flavonoid compounds can be quickly, accurately and easy determine in the test sample by using the infrared and Raman spectroscopy. Those methods are successfully used in the food and pharmaceutical industries. Spectroscopy methods allow us to determine the chemical structure of these compounds. This review describes and compares differences between the spectroscopic spectra of individual compounds with the chemical structure for the flavonoids subgroups: flavones, isoflavones, flavanones, flavonols and anthocyanins.
类黄酮是植物中常见的次生代谢物。它们以抗氧化特性而闻名，是植物防御机制的一部分，负责水果和花瓣的着色。在日常饮食中摄入富含类黄酮的食物会带来许多有益健康的好处——例如调节血压、延缓衰老过程或抗癌作用。这些化合物以合成或天然形式也被用于制药。通过使用红外和拉曼光谱，可以在测试样品中快速、准确和轻松地确定类黄酮化合物的特征。这些方法已成功用于食品和制药行业。光谱法使我们能够确定这些化合物的化学结构。本文描述并比较了各个化合物的光谱与黄酮类化合物亚组的化学结构之间的差异：黄酮类、异黄酮类、黄烷酮类、黄酮醇类和花青素类。
