Flavonoids in lotus (Nelumbo) leaves evaluated by HPLC-MSn at the germplasm level
文献类型: 外文期刊
第一作者: Chen, Sha
作者: Chen, Sha;Chen, Sha;Liu, Yan-Ling;Li, Shao-Hua;Zheng, Yu;Li, Shao-Hua;Fang, Jin-bao
作者机构:
关键词: Lotus (Nelumbo);Leaves;Flavonoid;HPLC-MSn;Dry;Frozen-fresh
期刊名称:FOOD RESEARCH INTERNATIONAL ( 影响因子:6.475; 五年影响因子:6.508 )
ISSN: 0963-9969
年卷期: 2013 年 54 卷 1 期
页码:
收录情况: SCI
摘要: The composition and concentrations of flavonoids in the leaves of 107 different cultivars or taxa of lotus (Nelumbo) were characterized and compared, and the effect of drying or fresh-freezing leaves on flavonoid composition and content was investigated. Results show that significantly higher flavonoid levels were present in fresh-frozen than in dried tissue, while preparation technique produced no effects on flavonoid composition. Quercetin derivatives including hyperoside, isoquercitrin, and quercetin 3-O-glucuronide were the dominant flavonoids in lotus leaves, accounting on average for 15.87%, 16.26%, and 5020% of total flavonoids, respectively. Lotus taxa used in seed production had the highest flavonoid content (20-45% higher than other cultivars). Principal component analysis allowed the cultivars to be divided into three well-characterized groups based on their flavonoid content. The results of this study should be of value to the lotus-processing industry with regard to tea and food additive production. (C) 2013 Elsevier Ltd. All rights reserved.
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