利用指纹RDA离子和UPLC-Q-TOF-MS/MS反相柱保留技术对柑桔果皮中游离和结合的多甲氧基黄酮进行了表征

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-09 DOI:10.1016/j.foodchem.2025.142831

Xiangying Yu, Difan Li, Yahui Yu, Longqing Li, Mingyue Jin, Jing-Kun Yan

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引用次数: 0

摘要

柑橘果皮中的多甲氧基黄酮（PMFs），包括过甲氧基化PMFs和羟基化PMFs，因其潜在的强大生物活性而备受关注。然而，由于黄酮中有许多取代基位置，通过LC-MS分析表征PMFs受到挑战。本研究采用UPLC-QTOF-MS/MS对12份PMF标准品进行分析，发现指纹图谱中含有反diols - alder （RDA）离子（[0,2b]+, 1,3 A和1,3b (C)相关离子）。基于PMFs的UPLC-QTOF-MS/MS特征，采用UPLC-QTOF-MS/MS实验，采用指纹RDA离子和反相柱保留技术，从柑桔“茶柑”干皮的游离和结合提取物中筛选出29种PMFs。发现过甲氧基PMFs和5-OH PMFs主要以游离形式存在；二/三羟基PMFs主要以结合形式存在于茶柑果皮中。本研究有望为PMFs代谢物和柑橘中PMFs的表征提供新的分析策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Characterization of free and bound polymethoxyflavones in the dried peel of Citrus reticulata “Chachi” through fingerprint RDA ions and reversed-phase column retention by UPLC-Q-TOF-MS/MS

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Characterization of free and bound polymethoxyflavones in the dried peel of Citrus reticulata “Chachi” through fingerprint RDA ions and reversed-phase column retention by UPLC-Q-TOF-MS/MS

Polymethoxyflavones (PMFs) from citrus peel, including permethoxylated PMFs and hydroxylated PMFs (OH-PMFs), have attracted much attention due to their potential strong biological activities. However, characterization of PMFs through LC-MS analysis was challenged due to numerous substituent positions in flavone. In this study, twelve PMF standards were analyzed by UPLC-QTOF-MS/MS to present fingerprint retro-Diels-Alder (RDA) ions ([^0,2B]⁺, ^1,3 A and ^1,3B(C) associated ions). Based on UPLC-QTOF-MS/MS characteristics of PMFs, 29 PMFs, screened through extracted ion chromatograms in UPLC-QTOF-MS analysis, were identified in free and bound extracts from dried peel of Citrus reticulata “Chachi” through fingerprint RDA ions and reversed-phase column retention in UPLC-QTOF-MS/MS experiment. It was found that permethoxylated PMFs and 5-OH PMFs existed mainly in free form; while di/trihydroxy PMFs existed mainly in bound form in dried peel of Citrus reticulata “Chachi”. The present study is expected to provide new analytical strategy in characterizing PMFs in PMFs metabolites and citrus.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.