Characterisation of phenolics in fruit septum of Juglans regia Linn. by ultra performance liquid chromatography coupled with Orbitrap mass spectrometer

文献类型： 外文期刊

第一作者： Liu, Pengzhan

作者： Liu, Pengzhan;Li, Linlin;Song, Lijun;Liu, Pengzhan;Li, Linlin;Song, Lijun;Song, Lijun;Sun, Xiaotao;Yan, Shijuan;Huang, Wenjie

作者机构：

关键词： Flavonoids; Fruit septum; Polyphenols; Tannins; Walnut

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 286 卷

页码：

收录情况： SCI

摘要： Walnut (Juglans regia L.) is an abundant source of polyphenols. Although phenolic species in the walnut kernel have been studied comprehensively, their compositional profile in the internal fruit septum, a traditional nutraceutical material in China, has been rarely explored. In the current study, the methanolic extract of the walnut septum was analysed by Ultra-performance liquid chromatography coupled with Orbitrap mass spectrometry. Totally seventy-five phenolics belonging to flavonoids, tannins and phenolic acids were identified based on mass spectra, references and literatures. Among them, quercetin-3-O-galactoside, quercetin-rhamnose-pentoside, quercetin-3-O-glucoside, quercetin-rhamnose-hexoside, kaempferol-rhamnoside, and two isomers of quercetinrhamnoside were reported for the first time in walnut. The total polyphenol content was found to be 122.78 +/- 2.55 mg GAE/g dry weight in septum. This study is the first to comprehensively investigate and identify phenolic compounds in the fruit septum of walnut and indicates that the septum to be a rich resource of polyphenols.

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