4.7 Article

Comprehensive Profiling of Phenolic Compounds in White and Red Chinese Bayberries (Morella rubra Sieb. et Zucc.) and Their Developmental Variations Using Tandem Mass Spectral Molecular Networking

期刊

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 69, 期 2, 页码 741-749

出版社

AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c04117

关键词

Chinese bayberry; phenolic compound identification; flavonoid glycosides; proanthocyanidins; LC-ESI-MS; GNPS; developmental stages

资金

  1. National Natural Science Foundation of China [31872067]
  2. National Key R&D Program of China [2017YFE0102200]
  3. 111 project [B17039]
  4. Fundamental Research Funds for the Central Universities
  5. MOST [106-2113-M-002-013-MY2]

向作者/读者索取更多资源

The chemical structural analysis identified various phenolic compounds in red and white bayberries, including 18 flavonoid glycosides and 13 proanthocyanidins. Biqi showed an increase in flavonoid glycoside content and a decrease in PACs during fruit maturation, while Shuijing exhibited a decrease in PAC levels without accumulating flavonoid glycosides during fruit development.
Chemical structural characterization of phenolic compounds from the red (Biqi) and white (Shuijing) bayberries was carried out in the present study. With the aid of Global Natural Products Social Molecular Networking (GNPS), 18 flavonoid glycosides and 13 proanthocyanidins (PACs) in bayberry extracts were tentatively identified. Three cyanidin-3-glucoside derivatives (cyanidin-acetylapiosyl-glucoside, catechin-cyanidin-3-glucoside, and gallocatechin-cyanidin-3-glucoside), two quercetin derivatives (quercetin-3-arabinoside and quercetin-3-glucuronide), patuletin-7-glucoside, and individual PACs consisting of (epi)catechin or (epi)gallocatechin units were reported for the first time in bayberry fruits. In addition, Biqi exhibited a considerable increase of flavonoid glycoside content together with a dramatic decrease in the content of PACs in mature fruits, while Shuijing showed a decrease in levels of PACs but failed to accumulate flavonoid glycosides during fruit development.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据