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Characterization of Acylated Flavonoid Glycosides from Sea Buckthorn Juice Concentrate (Hippophaë rhamnoides) by Preparative High-Speed Countercurrent Chromatography/ Electrospray Ionization Mass Spectrometry Hyphenation.
| Type: | Application |
Scientific Paper |
Food & Environmental |
| Number: | Technology |
DOI: 10.1021/bk-2010-1035 |
Ion Trap |
| Year | Products |
2010 |
ESQUIRE LC-MS |
| Author | |
Gerold Jerz, Derek Gutzeit, Peter Winterhalter |
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| Reference | |
ACS Symposium Series, Vol. 1035, Flavor and Health Benefits of Small Fruits |
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Abstract |
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A direct coupling of preparative high-speed countercurrent chromatography to electrospray ionization mass spectrometry (HSCCC/ESI-MS-MS) was used for a ‘target-guided’ isolation and characterization of flavonoids with novel malic acid ester functionalities detected in sea buckthorn juice concentrate (Hippophaë rhamnoides L. ssp. rhamnoides, Elaeagnaceae). Formation of flavonoid malyl-ester derivatives is induced under high acidic processing conditions and elevated thermal impact. In general, the berries of Hippophaë rhamnoides are well known to be a rich source for flavonoids, carotenoids, vitamins, and lipids and are traditionally used in the ethnopharmacy of Tibet, Mongolia, China, and Central Asia. Many health claims are associated with sea buckthorn (1-5). The hyphenation experimental study of preparative HSCCC and ESI-MS/MS provided novel and immediate structural insights to an altered flavonoid profile of a commercial sea buckthorn juice concentrate.
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