Identification and characterization of flavonoids compounds in cassava leaves (Manihot esculenta Crantz) by HPLC/FTICR-MS
文献类型： 外文期刊
作者： Tao, Haiteng 1 ; Cui, Bo 1 ; Zhang, Hongxia 1 ; Bekhit, Alaa El-Din 2 ; Lu, Feijie 3 ;
作者机构： 1.Qilu Univ Technol, State Key Lab Biobased Mat & Green Papermaking, Coll Food Sci & Engn, Shandong Acad Sci, Jinan, Shandong, Peoples R China
2.Univ Otago, Dept Food Sci, POB 56, Dunedin, New Zealand
3.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Danzhou, Hainan, Peoples R China
关键词： Cassava leaves; orthogonal experimental design (OED); HPLC; FTICR-MS; flavonoids compounds; total flavonoids content
期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）
ISSN： 1094-2912
年卷期： 2019 年 22 卷 1 期
页码：
收录情况： SCI
摘要： Cassava (Manihot esculenta, Grantz) leaves are known for their pharmacological and nutraceutical properties, but the extraction of active compounds in CL has not been optimized yet. In this study, the optimal parameters for the extraction of flavonoids from cassava leaves were determined using a Taguchi L9 orthogonal array design. The extraction variables included: concentration of ethanol, temperature, the solid: liquid ratio and the extraction time. Optimum extraction conditions were 50% ethanol at 50 degrees C for 4 h at a solid: liquid ratio of 1:40. The total flavonoids obtained under these conditions were 877.7 mg/100 g extract and rutin content was 622 mg/100 g as determined by HPLC-UV. Seven flavonoid compounds were identified by HPLC-FTICR-MS analysis. The relative amount of each compound in the extract was 0.96% of clovin, 4.81% of myricetin-3-O-rutinoside, 1.25% of robinin, 58.89% of rutin, 2.51% of hyperoside, 29.31% of nicotiflorin, and 2.28% of narcissin of the total flavonoids. Therefore, CL has the potential to be explored as the medicinal foods or therapeutics for improving human health.
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