|Title:||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||Authors:||Lyu, Qiang
|Keywords:||Chinese bayberry | developmental stages | flavonoid glycosides | GNPS | LC-ESI-MS | phenolic compound identification | proanthocyanidins||Issue Date:||20-Jan-2021||Journal Volume:||69||Journal Issue:||2||Source:||Journal of Agricultural and Food Chemistry||Abstract:||
© 2021 American Chemical Society. 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.
|Appears in Collections:||化學系|
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