文献类型：期刊文献

英文题名：Citrus flavonoids in fruit and traditional Chinese medicinal food ingredients in China

作者：Lu, Yanhua; Zhang, Chongwei; Bucheli, Peter; Wei, Dongzhi

机构：[1]E China Univ Sci & Technol, New World Inst Biotechnol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]Nestle R&D Ctr Shanghai Ltd, Shanghai 201819, Peoples R China

年份：2006

卷号：61

期号：2

起止页码：57

外文期刊名：PLANT FOODS FOR HUMAN NUTRITION

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000239146300002)】；

语种：英文

外文关键词：Citrus; flavonoid; flavanone glycoside; hesperidin; HPLC; LC-MS; naringin; neohesperidin; nobiletin; polymethoxylated flavone; sinensetin; Traditional Chinese Medicine; TCM; Zanthoxylum

摘要：Flavonoids-enriched tissues of citrus such as peel, immature fruit and flower are consumed as culinary seasonings, tea ingredients in China for centuries. This HPLC quantitative study on the five citrus flavonoids, naringin, hesperidin, neohesperidin, sinensetin and nobiletin on a wide range of Chinese citrus fruits and several Traditional Chinese Medicinal food ingredients in East China, revealed a great diversity in flavonoid composition. Huyou peel (C. paradisi cv. Changshanhuyou) was found to be the best naringin (3.25%) and neohesperidin (2.76%) source; C. aurantium, a major ingredient of several citrus-related TCM, is also a suitable source of naringin and neohesperidin, and a good juice source for flavanone glycosides; the peel of Wenzhoumiju (C. unshiu) is one of the richest local species in hesperidin (up to 6.25%); Zaoju (C. subcompressa) has the highest content of nobiletin (0.59%), a polymethoxylated flavone. LC-ES-MS analysis of Zanthoxylum genus for flavonoids revealed for the first time the presence of significant amounts (0.74%) of hesperidin in the root of Liangmianzhen (Z. nitidum (Roxb.) DC), a relative of Sichuan pepper, which is a spice widely used in China.